A Variety of Dahl Preparations
Dahl is a great addition to any meal and is a great source of protein.
Tomato Dahl Dahl Soup Channa Dahl Chard Dahl Hot Spicy Dahl Mung Dahl
Dahl is a great addition to any meal and is a great source of protein.
Tomato Dahl Dahl Soup Channa Dahl Chard Dahl Hot Spicy Dahl Mung Dahl
Tomato Dahl3 tomatoes, cut into big pieces
1 cup split gram (tuwar dahl)
1 tsp. cumin seeds
1 tsp. mustard seeds
1 tsp. turmeric
3 green chilies
2 red chilies
2 tbs. oil
Salt to taste
1 tsp. red chili powder
Some Basil leavesHow to Prepare and Cook it
Wash the split gram well and add 3 cups of water.
To this, add chopped tomatoes, green chilies, turmeric, salt, chili powder and pressure cook for 30 minutes.
When the split gram gets cooked, remove from heat and transfer to a serving dish.
Heat oil in a pan, fry the mustard seeds, cumin seeds, curry leaves, red chilies and add to the Dahl when it splutters.
Serve with rice or chapatis.Spinach Dahl can also be prepared by the same procedure by keeping spinach instead of tomatoes
Dahl Soup3 tb Yellow split peas
3 tb Mung beans
3 tb Basmati rice
2 tb Ghee
1/2 ts Turmeric
1/8 ts Asafetida
1/2 sm. Seeded green chili
1 ea. 1/2" piece of ginger root
2 ea. Medium sized carrots, sliced
1/2 sm. Cauliflower, in florets
6 ea. Red radishes
5 1/4 c Vegetable Stock
1 tb Cumin
1 tb Coriander
1 ts Garam masala
1/2 ts Black pepper
1 ts Salt
2 tb Minced corianderSoak the split peas in hot water for 1 hour & drain. Wash the Mung beans well & pick out any loose stones & sticks, etc. Combine rice, legumes, ghee, turmeric, asafetida, chili, ginger root, vegetables & stock in large pot. Cook for about one hour. Blend the vegetables at high speed to make a very creamy & smooth soup & return to the pot.
Sprinkle in the ground coriander, cumin & garam masala. Heat till almost boiling & simmer gently for 2 to 3 minutes, stirring to prevent burning. Add the black pepper, salt & minced coriander & serve.
Channa DahlChanna dal with tomato
l/3 cup channa beans
4 cups water
salt to taste
l small tomato
l/2 teaspoon tumeric
l/2 cerrano, seeded and finely chopped
pinch hingWash channa beans. Cover with water. Let sit overnight. Bring to a boil. Skim off foam. Add tomato, salt and tumeric. Cover. Cook at a medium flame until the beans start breaking down(about 45 minutes). While dal is cooking, heat l tablespoon ghee. Add chillies and hing. Cook briefly. Add to dal.
Swiss Chard Dahl2 lbs Swiss chard
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 teaspoon coriander
1 fresh red Chili
1 teaspoon ground black pepper
1 cup red lentils, soaked for half an hour beforehand
1/2 cup water
1 tablespoon Ghee
3 peeled tomatoes
sufficient salt to taste
sufficient tomato puree to thickenChop the stems off the swish chard. Cut them up into 1/4 inch pieces. In
a large frying pan boil them with a little water. Add the chopped chili.
After five minutes add the black pepper, cumin, turmeric, and coriander.
Simmer with a lid on for ten minutes. Add the rest of the swiss chard,
chopped coarsley,and the stock and water. Now add the red lentils.
Simmer for a couple of minutes more. Add the tomatoes, leave to simmer for about 10
minutes. The lentils should be soft but still intact. Add the tomato puree and salt to taste.
Simmer for another couple of minutes till the the Dahl has thickened.
A Hot Spicy Dahl1 cup red lentils
2 tablespoons ginger root, minced
1 teaspoon mustard seed
2 tablespoons chopped fresh cilantro
4 tomatoes, chopped
3 jalapeno peppers, seeded and minced
1 tablespoon ground cumin
1 tablespoon ground coriander seed
2 tablespoons olive oil
1 cup water
salt to tasteCook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add , ginger, jalapeno and peppers. Add coriander and cumin. Add chopped tomatoes. Sauté the mixture well until tomatoes are well cooked.
Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.
Mung DahlMung Beans are cooling; have a sweet flavor; detoxifies the body-especially heart and vascular system; good for the liver and gall bladder; diuretic; reduces swelling.
Whole Mung Beans 1 cup
Water 5 cups
Unrefined Sesame Oil 1TBS
Ground Coriander 2 tsp.
Ground Cumin 2 tsp.
Ground Turmeric 1 tsp.
Parsley - chopped 2 TBS.
Wash beans well. Place in saucepan with fresh water and bring to boil for 5 minutes. Cover and simmer for 20-30 minutes (until well cooked). Heat oil in pan and fry seasonings until brown for about 30 seconds. Place cooked beans and fried seasonings into a food processor to puree until smooth. Return mixture to saucepan and cook for a few minutes more to blend flavors. Add parsley before serving.