Basic Dal and Lentils recipes

This collection includes common dal and lentil gravies from both North and South India. These dals can be usually prepared in under 15-20 minutes.

2 cups Red kidney beans
3cups. Water
1 tspTurmeric
1 Tbsp Salt
1/4 cup Oil
1 cup Onion, Chopped
1" piece Ginger, chopped
1 tsp Garam Masala
3 Chopped tomatoes
Coriander leaves for garnishing

Wash beans and boil for 2-3 hours or 1/ 2 hour in a pressure cooker. In the meantime make Masala of onions, garlic, ginger and tomato. Add to the beans and cook again until most of the liquid dries up and the beans are soft and thoroughly cooked.
Garnish with coriander leaves and serve.

1 cup masur dal (red lentils)
3 1/2 cups water
1 small onion thinly sliced
1 inch ginger
2 tbsps vegetable oil
1/4 tsp turmeric
2 cloves garlic
1 small onion
1 tsp cumin seed
1/2 tsp salt

Wash the dal well and drain. If you are using a pressure cooker, put the dal, salt, water, turmeric, ginger, and garlic in the cooker and cook until the second whistle. Remove pressure. If you are not using a pressure cooker, boil the water and add the dal, salt, turmeric, ginger, and garlic. Cover the pot and simmer for 30 mins. While the dal cooks, heat the oil in a skillet and add the cumin. Fry until golden brown and add onions. Stir until onions start to brown.
When the dal is done, pour the contents of the skillet into the dal and heat on low heat, until the dal thickens.

1 cup kali dal(mah dal/black lentils)
6 cups water 1 fresh green chili chopped
3 tbsps vegetable oil
1 inch ginger, peeled and chopped
into tiny pieces
2 tsp coriander powder
1 tsp garam masala
1 tsp cumin seeds
1 tsp salt
1 tsp black pepper
2 tsp heavy cream (optional)
Coriander leaves to garnish

Wash the dal in several changes of water. Drain and add the water. Add salt, coriander powder and half of the ginger; cook on low heat for 2 - 3 hours or pressure cook for 30 mins. Meanwhile, heat the oil, add remaining ginger, chili, and fry until golden brown. Add the cumin and pepper and stir.
Pour the above mixture into the dal and simmer for at least another 30 minutes. Add heavy cream and simmer until the lentils are thoroughly soft.
Garnish with coriander leaves before serving.

Green Gram dal 1/2 cup
Gram da l50 gms
toor dal 50 gms
cumin seeds 1tsp
red chilli powder 1 tbsp
turmeric powder - a pinch
salt - to taste
curry leaves 8-10
asafoetida 1 pinch
mustard 1/2 tsp
lime juice 2 tsp
water about 1 litre
oil or ghee 2 tbsp

Wash the dals with fresh water. boil water in a pan. When the water comes to a boil, add dals mixed with 1 tsp of oil, turmeric powder and salt, cook till done on high flame, if required add alittle hot water. When dals are cooked add lime juice, coriander leaves and remove from fire. In a seperate pan, heat the remaining oil or ghee with mustard, cumin seeds, asafoetida, green chillies, tomato, red chilli powder and add 1/4 cup water. when the oil comes on the top , pour this mixture over the cooked dals.

1 cup Toor Dal
1 teaspoon Tamarind
3 teaspoons Salt
a pinch Turmeric
1 pinch Hing
3 Red chilies
1/ 4 cup Grated coconut
1 teaspoon Mustard
10 Coriander leaves
1 Green peppers cut into pieces
1 Onion chopped
1 Tomato cut into pieces
2 teaspoons Channa Dal
3 teaspoons Dhania seeds

Boil the toor dal with 3 cups of water. Fry channa dal, dhania seeds, hing, and red chilies for a few minutes, and then fry them with the grated coconut. Grind the above mixture with water. Fry the green pepper in oil for a few minutes. Boil the tamarind paste, water, salt, turmeric, tomato and vegetables.
Add the mixture from step 3 and cook for about 5 minutes. Add boiled dal and bring it to a boil. In the meantime fry the mustard seeds and onion. Add the above ingredients & coriander leaves to the mixture.

Dals and Lentils