#dalrecipe

[zoeychuannn]

This is a simple and tasty vegan dal recipe made with tomatoes, spinach, red lentils, and aromatic spices. Great for a healthy and comforting meal.

Ingredients: 1 cup red lentils. 4 cups water. 1 tablespoon olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 teaspoon cumin seeds. 1 teaspoon turmeric powder. 1 teaspoon ground coriander. 1 teaspoon garam masala. 1 teaspoon salt, or to taste. 2 tomatoes, chopped. 1 cup spinach leaves, chopped. Juice of 1 lemon. Fresh cilantro, for garnish.

Instructions: Run cold water over the red lentils until the water is clear. Add the lentils to a pot with water that has been brought to a boil. Let the lentils cook for about 20 minutes, or until they are soft. Warm up the olive oil in a different pan over medium-low heat. Put in the ginger, garlic, and onions. Cook the onions until they become clear. Salt, turmeric powder, coriander, cumin seeds, and garam masala should all be added. Go on and cook for two more minutes. Chop up some tomatoes and spinach and add them to the onions. It's done when the spinach and tomatoes are soft. Add the cooked lentils to the onion and tomato mix. Let it cook for 5 to 10 minutes. You can add more salt or less lemon juice to taste. Serve hot with fresh cilantro on top. Have fun!

Prep Time: 10 minutes

Cook Time: 30 minutes

AISKRIM KIFAYAH KEDAH

[foodrecipes1234]

Sabut Masoor Dal Recipe| How to make Sabut Masoor Dal Recipe

Sabut Masoor Dal Recipe – Simple and easy protein-rich dal recipe of Indian brown lentil, cooked in onion tomato gravy with basic Indian spices. Sabut Masoor Dal is best enjoyed with rice and chapattis.

[diva5665]

Sabji Die Dal | Mixed Vegetables Dal Recipe 😋| Bengali Dal Recipe

[needsupply]

A tasty and comforting vegan dal that is easy to make in the Instant Pot. Great for a quick and healthy meal.

Ingredients: 1 cup dried lentils. 1 onion, chopped. 2 cloves garlic, minced. 1-inch piece ginger, grated. 1 tomato, diced. 1 tsp cumin seeds. 1 tsp ground turmeric. 1 tsp ground coriander. 1/2 tsp chili powder. 4 cups vegetable broth. Salt, to taste. 2 tbsp olive oil. Fresh cilantro, for garnish.

Instructions: Rinse lentils thoroughly under cold water and drain. Set Instant Pot to saut mode and heat olive oil. Add cumin seeds and cook until they begin to sizzle. Add chopped onion, garlic, and ginger. Saut until onion is soft. Stir in turmeric, coriander, and chili powder, and cook for another minute. Add diced tomato and cook until softened. Add lentils and vegetable broth. Stir to combine. Close the Instant Pot lid and set to high pressure for 10 minutes. Allow natural pressure release for 10 minutes, then carefully vent to release any remaining pressure. Season with salt to taste. Serve hot, garnished with fresh cilantro leaves.

Prep Time: 10 minutes

Cook Time: 20 minutes

Mt. Moriah Farms

[mitalideliciouskitchen]

Gujarati Dal Recipe in Hindi – घर पर बनाएं हल्की, पतली और खट्टी-मीठी गुजराती दाल। इस आसान step-by-step recipe से पाएं authentic Gujarati tha

Gujarati Dal इतनी स्वादिष्ट कैसे बनती है? जानिए खट्टी मीठी दाल की आसान रेसिपी

अगर आप गुजराती खाने के शौकीन हैं, तो यह खट्टी मीठी गुजराती दाल रेसिपी आपके लिए बिल्कुल परफेक्ट है।

गुजरात की यह पारंपरिक दाल अपने खट्टे-मीठे स्वाद, हल्के मसालों और सुगंधित तड़के के कारण बहुत ही खास होती है। इसे आमतौर पर गरम चावल, पापड़ और सलाद के साथ परोसा जाता है।

इस आसान रेसिपी में आप सीखेंगे कि घर पर बिल्कुल रेस्टोरेंट जैसी Perfect Khatti Meethi Gujarati Dal कैसे बनाएं।

अगर आपको Indian Recipes, Gujarati Food और Traditional Recipes पसंद हैं, तो इस रेसिपी को जरूर ट्राय करें।

घर पर बनाएं पारंपरिक गुजराती खट्टी मीठी दाल जो स्वाद में लाजवाब और बनाने में बेहद आसान है।

[3bino3]

Experience the rich blend of mixed lentils in this delicious and power-packed Panchmel Dal recipe. Perfect for a nutritious meal that satisfies your taste buds and provides essential proteins.

Ingredients: 1/4 cup split pigeon peas toor dal. 1/4 cup split yellow lentils moong dal. 1/4 cup split red lentils masoor dal. 1/4 cup split black gram urad dal. 1/4 cup Bengal gram chana dal. 1 onion, finely chopped. 2 tomatoes, chopped. 1 green chili, chopped. 1 teaspoon ginger-garlic paste. 1 teaspoon cumin seeds. 1 teaspoon mustard seeds. 1/2 teaspoon turmeric powder. 1 teaspoon coriander powder. 1/2 teaspoon red chili powder. 1/2 teaspoon garam masala. Salt to taste. 2 tablespoons cooking oil. Fresh coriander leaves for garnish.

Instructions: All lentils should be well rinsed before soaking in water for half an hour. Soaked lentils, chopped tomatoes, chopped onions, green chilies, ginger-garlic paste, turmeric powder, and salt should all be combined in a pressure cooker. When the lentils are soft and cooked, add 4 cups of water and pressure cook for 34 whistles. Add the mustard and cumin seeds to hot oil in a pan. Add chopped onions and saut until golden brown after they begin to splutter. Toss in the garam masala, red chili powder, and coriander powder. Saut for two minutes. After the lentil mixture has cooked, add it to the pan and thoroughly stir. Simmer for ten to fifteen minutes, or until the flavors combine. Serve hot and garnish with fresh coriander leaves. Savor the delicious, high-protein Panchmel Dal!

Prep Time: 15 minutes

Cook Time: 25 minutes

double edge productions

[thephantombeyond]

The richness of chana dal is mixed with the tastes of roasted tomatoes, sauted zucchini, spinach, and toasted almonds in this hearty and healthy vegan dish. It has just the right amount of protein, fiber, and vitamins, so it's a good meal for any event.

Ingredients: 1 cup chana dal split chickpeas. 2 tomatoes, halved. 1 zucchini, sliced. 2 cups spinach leaves. 1/4 cup almonds, toasted. 2 cloves garlic, minced. 1 tsp cumin seeds. 1 tsp turmeric powder. 1 tsp coriander powder. 1/2 tsp red chili powder. Salt to taste. 2 tbsp olive oil. 2 cups water.

Instructions: Get the oven ready by heating it up to 400F 200C. Put tomato halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 to 25 minutes, or until soft and slightly caramelized. Put olive oil in a big pot and heat it over medium-low heat. Put in the cumin seeds and let them pop. Add the minced garlic and cook until it smells good. Put in salt, turmeric powder, coriander powder, red chili powder, and chana dal. Make sure to stir the dal well so that the spices cover it. Add the water and heat it up. Turn down the heat, cover, and let the dal simmer for 25 to 30 minutes, or until it's soft. Heat a little olive oil in a different pan and cook zucchini slices until they are soft. Put spinach leaves in the pan and cook them until they wilt. If there are any juices left over from the tomatoes, add them to the pot after the dal is done cooking. Use a stir to mix. Add sauted zucchini and spinach to the top of the dal before serving. Add toasted almonds as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

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[polygawn]

Maharashtrian Amti Dahl is a traditional lentil curry from Maharashtra, India. It's a flavorful dish made with split pigeon peas toor dal, spices, and tangy tamarind. This vegan recipe is perfect for a comforting meal.

Ingredients: 1 cup split pigeon peas toor dal. 2 cups water. 1 medium-sized tomato, chopped. 1 small onion, finely chopped. 2 cloves garlic, minced. 1-inch piece of ginger, grated. 2 green chilies, slit lengthwise. 1 teaspoon mustard seeds. 1 teaspoon cumin seeds. 1/2 teaspoon turmeric powder. 1 teaspoon coriander powder. 1/2 teaspoon cumin powder. 1/4 teaspoon asafoetida hing. 2 tablespoons tamarind pulp. Salt, to taste. 2 tablespoons chopped fresh coriander leaves. 1 tablespoon cooking oil.

Instructions: Run water over the split pigeon peas toor dal until the water is clear. Toor dal that has been rinsed, water, chopped tomato, chopped onion, minced garlic, grated ginger, slit green chilies, turmeric powder, coriander powder, and cumin powder should all be put into a pressure cooker. The dal should be soft and cooked all the way through after about 4 to 5 whistles. Once the pressure goes away on its own, open the cooker and use a spoon or a potato masher to mash the dal mixture until it is smooth. Warm up the oil in a different pan over medium-low heat. Put in the cumin and mustard seeds. Allow them to sputter. Put in the asafoetida hing and cook for a short time. In a pan, add the cooked dal stuff. Salt and tamarind pulp should be added. Mix well. Simmer the dal for 5 to 7 minutes, stirring it every now and then, until it reaches the consistency you want. Before serving, top with chopped fresh coriander leaves. Do not cool. Serve hot with chapati or steamed rice.

Prep Time: 10 minutes

Cook Time: 20 minutes

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