DAL COOK RECIPES

Name: Dal
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 to 6 servings
Cuisine: indian
Ingredients: 1/4 cup ghee or clarified butter; 1 1/2 cups diced onions; 2 tablespoons minced garlic; 2 jalapeno peppers, cored, seeded and minced; 1 tablespoon cumin seeds, toasted and crushed; 2 cups orange lentils; 2 tablespoons finely minced ginger; 2 tablespoons Garam Masala, recipe follows; 1 tablespoon salt; 1 teaspoon ground black pepper; 1 tablespoon sugar; 1 bay leaf; 3/4 cup diced tomatoes; 1/2 tablespoon rice vinegar; 8 cups chicken stock; 1 tablespoon black peppercorns; 1/2 tablespoon whole cloves; 1 tablespoon plus 1/2 teaspoon cardamom seeds; 3 tablespoons cumin seeds; 3 tablespoons coriander seeds; Four 3-inch cinnamon sticks; 1/4 cup dried red chiles; 1/2 tablespoon freshly grated nutmeg

DAL RECIPE | FOOD NETWORK

Dal Recipe | Food Network image

Provided by Food Network

Categories side-dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

1/4 cup ghee or clarified butter
1 1/2 cups diced onions
2 tablespoons minced garlic
2 jalapeno peppers, cored, seeded and minced
1 tablespoon cumin seeds, toasted and crushed
2 cups orange lentils
2 tablespoons finely minced ginger
2 tablespoons Garam Masala, recipe follows
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon sugar
1 bay leaf
3/4 cup diced tomatoes
1/2 tablespoon rice vinegar
8 cups chicken stock
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
Four 3-inch cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg

Steps:

In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.
In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

DAL RECIPE | FOOD NETWORK

Dal Recipe | Food Network image

Provided by Food Network

Categories side-dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

1/4 cup ghee or clarified butter
1 1/2 cups diced onions
2 tablespoons minced garlic
2 jalapeno peppers, cored, seeded and minced
1 tablespoon cumin seeds, toasted and crushed
2 cups orange lentils
2 tablespoons finely minced ginger
2 tablespoons Garam Masala, recipe follows
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon sugar
1 bay leaf
3/4 cup diced tomatoes
1/2 tablespoon rice vinegar
8 cups chicken stock
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
Four 3-inch cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg

Steps:

In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.
In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

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