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Thread: Simple Lentil Dahl

  1. #1
    Join Date
    Mar 2004
    Location
    Jacksonville, FL
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    810

    Default Simple Lentil Dahl

    Simple Lentil Dahl

    2 cups dry lentils
    4 cups water
    1 tsp turmeric
    2 cloves minced garlic
    1 tsp cumin
    1 tsp chili powder
    1 tsp coriander seeds
    Half an onion, diced
    1 carrot, shredded

    Put it all in a big saucepan, heat to boiling, reduce heat and cover. Simmer for 30 minutes or until lentils are the consistency you like. (I like 'em mush!).

    Using the nutrition info on the back of my bag of lentils, this comes out to eight points for the whole pot! Serves 4 generously. If used as part of a dahl platter, it will easily serve 16.

    **You can easily omit one or more of the spices (or adjust quantities) and this still comes out delicious. Very good, very inexpensive.

  2. #2
    Join Date
    Sep 2001
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    Smile Re: Simple Lentil Dahl

    Corrina~ Is this meant to be used with red lentils? Or any kind of lentils?...

    Also, what is a "dahl platter"?

    THANKS! :bcbsalute

    Your recipe looks delicious~
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  3. #3
    Join Date
    Mar 2004
    Location
    Jacksonville, FL
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    Default Re: Simple Lentil Dahl

    I used brown lentils this time, but any color will do. I think we're gonna do rainbow dahl from the bulk bin at the HFS next time.

    A dahl platter is an Indian sampler platter. Usually has sort of curry, some lentil dahl, some rice, a piece of naan, some vegetable fritters, etc. It's very delicious.

  4. #4
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    Sep 2001
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    Smile Re: Simple Lentil Dahl

    Oh....! THAT's what I must have after I get my plate at the Indian buffet!

    I pulled up JalapenoAnn's RED lentil dahl for comparison. Hers is very good. Yours looks like it has more spices...which I do love~ I liked her onion topping~
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  5. #5
    Join Date
    Apr 2006
    Location
    Atlanta, GA
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    661

    Default Re: Simple Lentil Dahl

    I searched but couldn't find JA's red dahl.... anyone have the link?
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  6. #6
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    Sep 2001
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    Thumbs up Re: Simple Lentil Dahl

    I just pulled the thread up for you.

    I'll put the recipe here~

    I love this recipe. I used to practically live on this when I was broke
    and the cupboards were almost bare. It's filling, cheap and good for you, It's also delicious. I was really surprised the first time I made this how good something with so few ingredients could be. I estimated the points using the calorie and fiber counts for everything. It will make a minimum of 5 servings.....more if you add extra water to thin it out, but I like it nice and thick to scoop up with tortillas.

    Red Lentil Dal with Caramelized Onions

    1 1/2 cups dried red lentils
    1 1/2 tsp. tumeric
    1 or 2 chopped jalapeno peppers (or dried chile flakes or whatever hot peppers you have on hand)
    8 cups of water
    salt to taste

    Put water in a large pot. Throw in lentils, tumeric and peppers. Bring to a boil. Reduce heat and simmer for up to 2 hours. You may need to add more water to thin it out.

    About half an hour before you want to eat it, melt 2 tbsp of butter in a small frying pan. Slice an onion into it and cook over medium low heat till the onions are very soft and browned. Put into lentil mixture and stir.

    Serve with whole wheat tortillas or some other flat bread.

    I estimated the points at being 3 for 5 servings. If you get more servings, the points will be less.

    Enjoy!
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  7. #7
    Join Date
    Oct 2006
    Location
    Toronto, Ontario
    Replies
    29

    Default Re: Simple Lentil Dahl

    My husband's from India and his mother's recipe for dahl is similar to the ones already posted....and the dahl platter is officially called a thali.

    one cup dahl (we use red lentils)
    2 1/2 cups water
    one small onion chopped
    1/2 teaspoon turmeric
    2 whole cloves
    1 tsp cumin seed
    2 cloves garlic, minced
    salt to taste
    1 tbsp ghee or olive oil

    Soak lentils for an hour. Drain. Add water to lentils, bring to boil, turn down heat and simmer with lid on for 20 minutes. Add chopped onion and continue to simmer with lid off until lentils are thick and stew like consistency. In a saucepan, heat oil and fry cumin seeds, garlic and cloves until cumin seeds pop. Pour into lentil mixture and stir. Serve. I used a recipe calculator and for 4 servings it was 3 points per serving (each serving is big, easily a cup and a half!)
    STOP your inner critic, the voice that tells you that you are fat, ugly, hopeless. Find the voice inside yourself that comforts, that nutures, that kindly asks, "what do I need to do differently to get out of this painful place?". Then pick one of those actions and try it out.

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  8. #8
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    Sep 2001
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    Thumbs up Re: Simple Lentil Dahl

    To the top for dahl-lovers!
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  9. #9
    Join Date
    Sep 2001
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    Smile Re: Simple Lentil Dahl

    Adding WWLynn's:

    "I double this recipe as a pound of split peas is two cups. These days i make it in my PC by sauteeing the onion in there first, then adding everything else and cooking for 6-10 minutes (that's what Lorna says, I don't recall what I usually do ). I also use ground cumin and cloves in mine. And I make this with chickpeas sometimes instead of split peas. Of course it takes longer to cook the chickpeas and don't add the salt until your done cooking them since salt hardens the skin of beans and makes it harder to cook them. I then serve the split peas OR chickpeas over wheat berries OR bulgur (storing it all in individual sized containers.) ALSO, I use the spice part of this recipe whenever I want to make curry. It is so much better than "curry powder".

    This is from the More-with-Less Cookbook
    Curried Split Peas (Dhal)

    Serves 7-8
    Soak 3-4 hours or by quick method
    1 c dried split peas or mung beans (I don't soak and I use split peas or red lentils)
    2 1/2 c water
    Add:
    1 t tumeric
    1/2 t cayenne red pepper
    1 t salt

    Bring to boil, reduce heat, cover partially and simmer 20-30 minutes. Peas should be tender and beginning to disintegrate. Add additional water if needed to maintain thick gravy consistency. (Since I don't soak them I have to cook them longer, I don't time it!)

    Saute in a small fry pan:
    Olive oil (recipe says margarine or butter)
    1 large onion thinly sliced lengthwise
    1 t whole cumin seeds (I use ground cumin)
    10 whole cloves (I prefer to use ground)
    5 whole black peppercorns

    Fry until onions are well browned. Add onion mixture to cooked peas. Serve over brown rice, wheat berries, or some other grain."
    __________________
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