Jump to content


Photo
- - - - -

Red Lentil Dal (Nigella Lawson)


  • Please log in to reply
8 replies to this topic

#1 positiveContact

positiveContact

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 68886 posts
  • LocationLimbo

Posted 30 January 2017 - 07:14 AM

https://cooking.nyti...-red-lentil-dal

 

above is the original recipe.  below are my edits.  since I used canned tomatoes that seemingly had salt in them I found additional salt unnecessary.  I also only used 3 cups of water instead of 4.  I filled some pitas with the thick paste-like deliciousness and nom nom nom!!!

 

I also did not put the thai chili in b/c my kids were eating this.  after the fact I sprinkled some cayenne on top of my personal serving and it seemed to blend pretty well.  I think the chili would be great though and once my kids can handle more heat I'll be putting it in.

 

Ingredients

  • 2 tablespoons vegetable coconut oil
  • 1 cup finely chopped onion
  • 2 ½ cups (10 ounces, about 1 medium) finely diced sweet potato
  • 1 tablespoon minced ginger
  • 2 garlic cloves, minced
  • 1 Thai or bird's-eye red chili
  • 1 cup red lentils
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons turmeric
  • 1 teaspoon ground ginger
  • 1 cup canned chopped tomatoes
  • Salt
  • 3 tablespoons chopped cilantro
  • Pieces of coconut flesh from a fresh coconut (optional)

 

Preparation

  1. In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
  2. Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 3 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
  3. Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
  4. To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

Edited by Evil_Morty, 30 January 2017 - 07:21 AM.


#2 Gusso

Gusso

    Secretary of In and Out

  • Patron
  • PipPipPipPipPip
  • 22070 posts
  • LocationThe Holy City

Posted 22 February 2017 - 02:26 PM

I cooked this up about an hour ago. Gonna reheat and have it for dinner on aloo paratha. The samples were very good. I would add fenugreek leaves if I had some on hand. A bit spicy with 2 large jalapenos and 2-3 teaspoons of white chili powder.

#3 Seagis

Seagis

    Comptroller of Nothing Being Good Enough

  • Patron
  • PipPipPipPipPip
  • 18672 posts
  • LocationThe city of Townsville

Posted 22 February 2017 - 02:42 PM

aloo paratha

 

Gesundheit.



#4 Gusso

Gusso

    Secretary of In and Out

  • Patron
  • PipPipPipPipPip
  • 22070 posts
  • LocationThe Holy City

Posted 22 February 2017 - 05:01 PM

Gesundheit.


Bitte. My wife did locate some fenugreek leaves in an unexpected place in our pantry. Stupid me, I was looking at the spice door. She somehow thought me dumb. Fecking women.

#5 Gusso

Gusso

    Secretary of In and Out

  • Patron
  • PipPipPipPipPip
  • 22070 posts
  • LocationThe Holy City

Posted 22 February 2017 - 06:22 PM

The added fenugreek leaves definitely added something. Just what it was missing. I swear, those leaves always seem to work in Indian dishes, even if the recipe doesn't call for them. It always tastes more like Indian restaurant food when I add them. Must be their secret ingredient. :)

#6 Gusso

Gusso

    Secretary of In and Out

  • Patron
  • PipPipPipPipPip
  • 22070 posts
  • LocationThe Holy City

Posted 24 February 2017 - 10:24 AM

Had some leftovers for lunch. Served on methi thelpa with ginger chutney - both in store made. Really good.


20170224_115741_zpsifsnq5uc.jpg

#7 positiveContact

positiveContact

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 68886 posts
  • LocationLimbo

Posted 24 February 2017 - 11:49 AM

I've only used fenugreek seeds before.  I assume you are using dried leaves?  I might have to try adding them in.

 

eat: nm, they are also called methi.  I forgot what methi actually was.  I could see that going in there.  I'd like to try fresh sometime.


Edited by Evil_Morty, 24 February 2017 - 11:51 AM.


#8 Gusso

Gusso

    Secretary of In and Out

  • Patron
  • PipPipPipPipPip
  • 22070 posts
  • LocationThe Holy City

Posted 24 February 2017 - 01:13 PM

Yes, dried leaves. Seems to give Indian dishes that restaurant taste.

#9 positiveContact

positiveContact

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 68886 posts
  • LocationLimbo

Posted 26 February 2017 - 08:55 AM

try out the chana masala recipe I posted.  just scroll down page 1 of the recipe section right now.  if you liked this I bet you'd like that too.  it's pretty easy as well.  I like to serve it on some basmati rice.




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users