Dal Curry Recipe

Dal Curry Recipe

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45 juta s/d 2.5 milyar listing 2017
Dal Curry Recipe Dal Curry Recipe Dal is the Hindi word for several of the legumes or beans that resemble lentils or split peas. In India, they can be found both fresh and dried, but in the United States they are usually only available dried. The bean used in this curry is called toovar dal and resembles a yellow split pea. Pulses or dried lentils are sometimes hard to digest, so cooks in India suggest preparing them with ginger or turmeric to make them more digestible. This recipe contains both.
Dal Curry Recipe

Dal Curry Recipe

Dal is the Hindi word for several of the legumes or beans that resemble lentils or split peas. In India, they can be found both fresh and dried, but in the United States they are usually only available dried. The bean used in this curry is called toovar dal and resembles a yellow split pea. Pulses or dried lentils are sometimes hard to digest, so cooks in India suggest preparing them with ginger or turmeric to make them more digestible. This recipe contains both. Ingredients :
  • 1/2 teaspoon (2.5 mL) ground cayenne
  • 1 cup (236 mL) dried yellow split peas, cleaned and rinsed
  • 1/4 teaspoon (1.25 mL) ground turmeric
  • 3 cups (708 mL) water
  • 1 tablespoon (15 mL) vegetable oil
  • 4 serrano chiles, stems and seeds removed, chopped
  • 1 tablespoon (15 mL) minced fresh ginger
  • 1/2 cup (118 mL) chopped onions
  • 1 clove garlic, peeled and chopped
  • 1 teaspoon (5 mL) ground coriander
  • 1/2 teaspoon (2.5 mL) ground cumin
  • 1 medium tomato, peeled and chopped
  • 2 cups (473 mL) cooked white rice (optional)
  • Flaked coconut for garnish
  • Chopped fresh cilantro for garnish
Method :
  1. In a large saucepan, combine the cayenne, split peas, turmeric, and water. Bring the mixture to a boil, reduce the heat, and simmer, partially covered, for 45 minutes or until the peas are tender and the mixture is the consistency of a thick soup.
  2. In a heavy skillet, heat the oil over medium heat. Add the serrano chiles, ginger, onions, and garlic and sauté until soft. Add the coriander, cumin, and tomato and cook for 5 more minutes. Add the tomato mixture to the bean mixture and simmer until heated through.
  3. To serve, place some rice in the bottom of a bowl and ladle the dal over the top. Garnish with the coconut and cilantro.
Yield : 6 servings Heat Scale : Medium See also recipes  "Mixed Vegetable Tagine Recipe" dal curry, dal curry recipe, how to make dal curry, ingredients dal curry, method dal curry, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Saturday, 18 November 2017

Dal Curry Recipe

Article Categories : Asian Recipes, India Recipes, Recipes

Dal Curry Recipe

Dal Curry Recipe

Dal is the Hindi word for several of the legumes or beans that resemble lentils or split peas. In India, they can be found both fresh and dried, but in the United States they are usually only available dried. The bean used in this curry is called toovar dal and resembles a yellow split pea. Pulses or dried lentils are sometimes hard to digest, so cooks in India suggest preparing them with ginger or turmeric to make them more digestible. This recipe contains both.

Ingredients :

  • 1/2 teaspoon (2.5 mL) ground cayenne
  • 1 cup (236 mL) dried yellow split peas, cleaned and rinsed
  • 1/4 teaspoon (1.25 mL) ground turmeric
  • 3 cups (708 mL) water
  • 1 tablespoon (15 mL) vegetable oil
  • 4 serrano chiles, stems and seeds removed, chopped
  • 1 tablespoon (15 mL) minced fresh ginger
  • 1/2 cup (118 mL) chopped onions
  • 1 clove garlic, peeled and chopped
  • 1 teaspoon (5 mL) ground coriander
  • 1/2 teaspoon (2.5 mL) ground cumin
  • 1 medium tomato, peeled and chopped
  • 2 cups (473 mL) cooked white rice (optional)
  • Flaked coconut for garnish
  • Chopped fresh cilantro for garnish

Method :

  1. In a large saucepan, combine the cayenne, split peas, turmeric, and water. Bring the mixture to a boil, reduce the heat, and simmer, partially covered, for 45 minutes or until the peas are tender and the mixture is the consistency of a thick soup.
  2. In a heavy skillet, heat the oil over medium heat. Add the serrano chiles, ginger, onions, and garlic and sauté until soft. Add the coriander, cumin, and tomato and cook for 5 more minutes. Add the tomato mixture to the bean mixture and simmer until heated through.
  3. To serve, place some rice in the bottom of a bowl and ladle the dal over the top. Garnish with the coconut and cilantro.

Yield : 6 servings
Heat Scale : Medium

See also recipes  “Mixed Vegetable Tagine Recipe”