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Things are a little tight this month so I made a resolution to use up all (or a lot) of the food that I have in my pantry and freezer. Sure, I should always be doing this anyway but exciting recipes always seem to entice me into trying (and buying) new things.
Anyway, I have two huge bags of lentils (a.k.a. “dal”) sitting in my pantry that have been waiting for their day in the spot light. I saw this recipe for Dal Nirvana over on Steamy Kitchen and it looked so scrumptious that I had to try it. The best part is that the ingredient list is mostly items that I already have. Indian recipes are tricky because they usually include ingredients that I don’t have nor have I ever heard of! This recipe, on the other hand is different. It’s simple, it’s delicious, it’s super filling and I’d happily eat it every day.
I served the Dal with some simple, steamed jasmine rice and homemade naan (Indian flat bread). The recipe for the naan will be up in a couple of days… it turned out AMAZING!
Place the lentils in a pot and cover with a couple inches of water. Bring to a boil over high heat and boil until tender (about ten minutes). Drain the lentils in a colander.
While the lentils are boiling, mince the garlic and peel and grate the ginger (use a small cheese grater). Return the drained lentils to the pot (medium heat) and add the butter, ginger, garlic, cayenne, cumin, salt and pepper.
Add the can of tomatoes and one cup of water. Stir it all together, bring it to a simmer then reduce the heat to low. Put a lid on the pot and let it simmer for half an hour. The mixture should be soft and thick after a half hour. If it is not, continue to simmer, adding more water if it dries out. You want the end product to be thick, not watery.
Stir in the evaporated milk or cream and garnish with fresh, chopped cilantro. Serve over rice or with naan bread for dipping!
I have this huge bag of brown lentils so that is what I used. Black lentils were used in the Steamy Kitchen recipe so feel free to experiment.
Place the lentils in a pot and cover with two inches of water.
Bring the pot to a boil over high heat. Boil until the lentils are soft (about ten minutes).
While the lentils boil, mince the garlic, peel and grate the ginger.
Drain the lentils then return them to the pot (reduce heat to medium).
Add the butter, garlic, ginger, cayenne, cumin, salt and pepper. Stir it on up.
Add the can of crushed or diced tomatoes, one cup of water and stir it all together.
Simmer the mixture with a lid on until it is cooked down to a soft, thick mixture.
Add the evaporated milk or cream…
Stir it up, sprinkle with chopped cilantro and serve it up!
NOTE: I’m sure you could make this recipe for less money than I did. I happened to be near a Whole Foods yesterday so I stopped there to pick up the few ingredients that I didn’t have (cilantro, ginger, cream and diced tomatoes). I may have paid a little more than usual but this recipe is so simple and inexpensive that it was still well worth it.
The Steamy Kitchen version says it serves four but I portioned out my lunches and got six servings out of the pot. Of course, I was serving the Dal with rice and naan which bulked up the meal as a whole.
While brown lentils are fairly 'all-purpose,' red/yellow lentils are best for soups and stews where their mushy texture works well. In comparison, green and brown lentils maintain their shape after cooking and are great for salads, casseroles, side dishes, etc.
They are similar to brown lentils but have thicker skin that helps the lentils keep their shape during cooking. This also means they take longer to prepare, with a cook time of about 45 minutes. You can expect a more peppery taste from green lentils.
All types of lentils can usually be used interchangeably, although they may not have quite the same texture or, of course, colour. Orange, red and green lentils will turn mushier than puy lentils, which hold their shape and keep their texture well.
You can thicken lentils by simmering it a little more or adding a table spoon of cream ( malai) into it…. If there's more liquid than you like in your lentils, after they're cooked, you can pour off the excess liquid into a different pot, and boil the liquid down until it's thicker.
The best part is that black lentils are the most nutrient-dense type of lentil, including high quantities of calcium, potassium, iron, and protein. According to the USDA, a half cup of raw black lentils has 960 mg of potassium, 100 mg of calcium, 8 mg of iron, and 26g of protein.
Lentils to do not require soaking like other pulses. Rinse your lentils with fresh water before boiling to remove any dust or debris. Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils.
Lentils are tiny, so they don't need to soak at all to cook in a reasonable amount of time; unsoaked lentils will cook in 15 to 30 minutes depending on the type. But if you want to soak them to potentially ease digestion, aim for a minimum of two hours and a maximum of 12. (Two to four hours is a good starting point.)
As I noted above, I like to use a mix of lentils such as petite French green lentils, which hold their shape, along with red, brown or yellow lentils, which quickly dissolve to mush, but experiment with what you have on hand and tailor to your liking.
Urad dal or black lentil is one of the most nutritious pulses known to mankind. Low in fat and calories, Urad dal helps to improve digestion. With it being a rich source of protein and vitamin B3, it makes our bones stronger and is said to boost energy levels, enhance heart health and strengthen our nervous system.
Salt is one of the most important things you must get right when making your daal. People often ask me why their daal doesn't taste as good as it could and it's usually because they didn't add enough salt (or they skip the tarka!
Toor dal or yellow pigeon peas are a must-have in Western and Southern India. Rich in protein and folic acid, they're typically sold split and skinned. Like chana dal, toor dal can go from store to table rather quickly, as they do not require soaking. These make for a good pairing with amazing rice dishes.
The amount of water added to the dal depends on how thick or watery you want the dal to be. On average, add 3 cups of water while cooking 1 cup of dal.
Urad dal or black lentil is one of the most nutritious pulses known to mankind. Low in fat and calories, Urad dal helps to improve digestion. With it being a rich source of protein and vitamin B3, it makes our bones stronger and is said to boost energy levels, enhance heart health and strengthen our nervous system.
In short, the nutritional difference between red lentils vs green lentils is minimal. They each contain a similar amount of calories, carbs, protein, fat, vitamins, and minerals. The biggest difference between the two is their taste and texture, with the red variety having a mushier consistency and sweeter taste.
Fortunately, red lentils contain lower levels of antinutrients compared to other legumes, which makes them easier to digest. Additionally, red lentils are a great source of protein and carbohydrates, making them an excellent choice for vegetarians and vegans.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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Servings 6
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