or Connect
New Posts  All Forums:Forum Nav:


post #1 of 4
Thread Starter 
I am seriously craving dal made with lentils. My friend's Mom always makes some for me and I haven't bothered to learn how. Unfortunately she will be away for a whole month and I don't know how to satisfy my craving. Anyone know how to make this flavorful indian dish?

"You are what you eat, so don't be fast, cheap, easy, or fake."


"You are what you eat, so don't be fast, cheap, easy, or fake."

post #2 of 4
Here's one that I just grabbed quickly from my dal collection.


Sucha Pannu Singh was a native of Punjab, who now lives in
Portland, OR. You can substitute supermarket lentils for the masoor
dal in this recipe, but if you've ever had masoor dal, you'll know
regular lentils are a poor substitute. Serve this dish with rice and a
green salad. Chapati or whole-wheat flour tortillas can be served to
help scoop up the dal.

2 cups masoor dal
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 teaspoon salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch cilantro, chopped

Rinse dal thoroughly, until water is clear. In pot bring 1 quart
water to boil. Add dal. Cook half way, about 10 to 15 minutes, add
1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As dal
cooks, uncovered, water will evaporate and mixture will thicken.
Add more water to keep dal loose, like texture of thick cream.
When dal is soft, turn off heat.

Heat oil in wok. When oil is very hot, add onions and cook until
tender and translucent but not browned. Add garlic, ginger and
chiles. Continue to fry until onions are deep-yellow. Add remaining
1 teaspoon each garam masala and turmeric. Do not allow spices to
burn. Keep stirring until mixture starts to stick. Add tomatoes and
cilantro. Cook until tomato softens. Pour in pot of dal and simmer
to blend flavors. Taste and add more salt if needed. Makes 6 to 8
post #3 of 4
Thread Starter 
Thanks Shel, sounds simple enough.

I also checked out www.sify.com and was overwhelmed by how many recipes they had there. I don't know which one it possibly could be but I may just have to wait until my friend's Mom comes back to find out. I'll give your recipe a try.

"You are what you eat, so don't be fast, cheap, easy, or fake."


"You are what you eat, so don't be fast, cheap, easy, or fake."

post #4 of 4

Where I grew up rice and dal were the staples of almost every meal. I eat dal a lot. My latest batch was great.


rinse and soak about 3/4 cup masoor dal (red lentils) for an hour

rinse again and add

    2 cloves fresh garlic, halved

    2 T ground smoked paprika (not traditional Indian, but is fantastic, and can be omitted)

    about 1.5 t salt, to taste

   water to cover the dal, plus 1 inch of water

   1 T minced fresh ginger


Bring to boil and then simmer. Add water and cook as needed to get the lentils soft but still whole, with water level even with the lentils. This takes some care but only for about 20 minutes. You want to see the individual lentils and be able to feel the texture in your mouth, without excess water--although a little extra water is okay too since this recipe is for putting on rice. To make it more special, fry a minced onion 'til caramelized and mix it in the dal. Mmm

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes