Mixed Lentils Dal

Every region of India has its own version of dal (lentil soup). Red lentils are easy to work with and hence I picked them as the main ingredient for this recipe. Along with being a rich source of proteins, they cook quickly and hence fit well in routine cooking. For different textures, I used a medley of three dals in this recipe – chana dal, moong dal and masoor dal (red lentils). When you mix these dals with the trademark Indian spices and flavored tempering, what you get is a mouthwatering ‘Mixed Lentils Dal’.
Recipe Details :
Serves: 3-4 pax
Time: 40 mins
Difficulty: Easy

Ingredients :

  • 3/4 cup red lentils/masoor dal
  • 2 tbsp moong dal
  • 2 tbsp chana dal
  • 1 tsp turmeric powder
  • 1 big tomato, finely chopped
  • 2 green chillies, finely chopped
  • 1/2 tsp cumin seeds
  • 2 dried red chillies
  • 2 tsp ginger, finely chopped or grated
  • 1 tsp coriander powder
  • 1 tsp oil
  • Salt to taste
  • 3-4 curry leaves for garnish
  • 2 tsp of lemon juice (optional)

Mixed lentils dal

Mixed lentils dal


Method:

  • Wash and soak the three dals together in warm water for at least 15 mins.
  • Pressure cook these dals in a cooker for two whistles on medium flame.
  • In a vessel, take oil and heat it on low flame. Add the cumin seeds and wait for them to splutter.
  • Now add the dry red chillies and saute them for 30 secs. Then add green chillies, ginger, tomatoes and salt. Cook the tomatoes till they become soft.
  • Then add the coriander powder and turmeric powder and mix them well.
  • Now add the pressure cooked dal to this tempering and add 2 cups of water. Cook this dal for 7 mins on low flame.
  • Switch off the flame and let it cool for 5-7 mins. Then add lemon juice and garnish with curry leaves. Serve hot with rice or roti and some pickle.

Tips:

  • Soak the dals for at least 15 minutes in warm water. The longer you soak them, the faster they will cook.
  • While cooking the dal, add or reduce the amount of water to bring it to the consistency you like.

Carrot and Cucumber Stew with Red Lentils

I’m back! I’ve still been busy travelling and cooking (festival food!) and now it feels great to post again. Hope you all are doing well. I see a lot of new readers reading my blog along with the consistent readers – and all I want to say is Thank you! After hogging on numerous Diwali sweets, I decided to balance all that richness with something healthy. I like stews – they are flavorful and loaded with vegetables. You don’t need nothing else to feel like you have had a wholesome meal. I used red lentils to incorporate protein into the dish. The veggies used are carrots and cucumbers. The fact that it hardly requires any oil makes it a winner from the health perspective. You can serve this with rice or rotis or just eat a bowl of this on its own.

Recipe Details :
Serves: 3-4 pax
Time: 45 mins
Difficulty: Medium

Ingredients :

  • 4 medium carrots, peeled and chopped into cubes
  • 1 large cucumber, peeled and chopped into cubes
  • 2 medium onions, finely chopped
  • 2 green chillies, finely chopped
  • 1/2 cup red lentils/ red masoor dal
  • 3/4 cup tomato puree
  • 1 tbsp cumin seeds
  • 1 tbsp coriander powder
  • 2 tsp turmeric powder
  • 1 tbsp ginger-garlic paste
  • Salt to taste
  • 3 cups water
  • 1 tsp oil
  • Curry leaves for garnish (optional)

Method:

  • Wash the red lentils using a colander under cold water 3-4 times and keep aside. This is done to remove the grit present in the lentils.
  • Heat a pot on medium heat and add the 1 tsp oil. Now add the carrots and onions and saute for 5 minutes. Once done, add the ginger-garlic paste and green chillies and cook them for another 3 minutes.
  • Once the ginger-garlic paste is nicely mixed with the carrots and onions, add the cumin seeds and saute it for a minute till the aroma of cumin fills the cooking area.
  • Now add the tomato puree, salt, coriander and turmeric powder along with 2 cups of water and mix well.
  • Add the lentils and stir to combine.
  • Bring everything to a boil and then lower the flame and let the whole broth simmer for around 30 minutes.
  • Keep occasionally stirring it in between and add more water if necessary depending upon the consistency. Do not add too much liquid (that’s soup) – it should be a bit thick.
  • Carrot and cucumber stew in process

    Carrot and cucumber stew in process

  • Finally, now add the chopped cucumbers to the lentil stew and mix it in. Let it simmer for another 5 minutes. Add a little more salt at this stage.
  • Carrot and cucumber stew

    Carrot and cucumber stew

  • Garnish with some curry leaves and serve it hot. All I can say is you will not be able to resist this bowl of goodness 🙂

Tips:

  • Wash the lentils well. If you want a head start on cooking them, just soak them for some time in cold water.
  • You can serve this as soup as well. Once everything is cooked well, just blend with a hand mixer / blender.