This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
Things are a little tight this month so I made a resolution to use up all (or a lot) of the food that I have in my pantry and freezer. Sure, I should always be doing this anyway but exciting recipes always seem to entice me into trying (and buying) new things.
Anyway, I have two huge bags of lentils (a.k.a. “dal”) sitting in my pantry that have been waiting for their day in the spot light. I saw this recipe for Dal Nirvana over on Steamy Kitchen and it looked so scrumptious that I had to try it. The best part is that the ingredient list is mostly items that I already have. Indian recipes are tricky because they usually include ingredients that I don’t have nor have I ever heard of! This recipe, on the other hand is different. It’s simple, it’s delicious, it’s super filling and I’d happily eat it every day.
I served the Dal with some simple, steamed jasmine rice and homemade naan (Indian flat bread). The recipe for the naan will be up in a couple of days… it turned out AMAZING!
Place the lentils in a pot and cover with a couple inches of water. Bring to a boil over high heat and boil until tender (about ten minutes). Drain the lentils in a colander.
While the lentils are boiling, mince the garlic and peel and grate the ginger (use a small cheese grater). Return the drained lentils to the pot (medium heat) and add the butter, ginger, garlic, cayenne, cumin, salt and pepper.
Add the can of tomatoes and one cup of water. Stir it all together, bring it to a simmer then reduce the heat to low. Put a lid on the pot and let it simmer for half an hour. The mixture should be soft and thick after a half hour. If it is not, continue to simmer, adding more water if it dries out. You want the end product to be thick, not watery.
Stir in the evaporated milk or cream and garnish with fresh, chopped cilantro. Serve over rice or with naan bread for dipping!
I have this huge bag of brown lentils so that is what I used. Black lentils were used in the Steamy Kitchen recipe so feel free to experiment.
Place the lentils in a pot and cover with two inches of water.
Bring the pot to a boil over high heat. Boil until the lentils are soft (about ten minutes).
While the lentils boil, mince the garlic, peel and grate the ginger.
Drain the lentils then return them to the pot (reduce heat to medium).
Add the butter, garlic, ginger, cayenne, cumin, salt and pepper. Stir it on up.
Add the can of crushed or diced tomatoes, one cup of water and stir it all together.
Simmer the mixture with a lid on until it is cooked down to a soft, thick mixture.
Add the evaporated milk or cream…
Stir it up, sprinkle with chopped cilantro and serve it up!
NOTE: I’m sure you could make this recipe for less money than I did. I happened to be near a Whole Foods yesterday so I stopped there to pick up the few ingredients that I didn’t have (cilantro, ginger, cream and diced tomatoes). I may have paid a little more than usual but this recipe is so simple and inexpensive that it was still well worth it.
The Steamy Kitchen version says it serves four but I portioned out my lunches and got six servings out of the pot. Of course, I was serving the Dal with rice and naan which bulked up the meal as a whole.
As a general rule, one cup of dried lentils yields two to two-and-a-half cups of cooked lentils. Because of their rather delicate, earthy flavor, lentils work well in a variety of dishes and in almost any type of cuisine.
Simply follow these instructions to cook to perfection in under 30 minutes: Put the lentils in a sieve and rinse them for 20 seconds under cold running water. Transfer the Puy lentils with 3 times their volume of water (i.e. 100g of lentils to 300ml of water) into saucepan just large enough to hold it all comfortably.
In Indian cuisine, dal (also spelled daal or dhal in English; pronunciation: [d̪aːl], Hindi: दाल, Urdu: دال), paruppu (Tamil: பருப்பு), or pappu (Telugu: పప్పు) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world.
Lentils, beans, peas, and even peanuts belong to a family of seed-bearing plants called legumes. All lentils can be recognized by their small, round shape, which resembles a tiny disc or lens. In fact, the scientific name for lentil is Lens culinaris (cooking lens).
Note: Dried out lentil varieties don't need to be soaked. 1 cup of dried lentils yields 2 1/2 cups of cooked lentils. Serving size per person is ¼ cup.
Well, as healthy as they are, lentils are also known to cause some tummy issues like bloating and flatulence to be more specific. The presence of anti-nutrient compounds in lentils is the culprit behind gas or flatulence. The good news is that anti-nutrient in lentils can be easily deactivated by soaking them in water.
Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes.
In the USA, dal is commonly referred to as "lentils." Lentils are a type of legume, and dal is a dish made from cooked and spiced lentils, which is a staple in Indian cuisine. So, when people in the USA talk about dal, they are usually referring to dishes made from lentils.
Lentils (dal) vary in their protein content, but some of the dals that are relatively high in protein include black gram (urad dal), chickpeas (chana dal), and green gram (moong dal). Among these, black gram typically has one of the highest protein contents, with around 25 grams of protein per 100 grams of cooked dal.
Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.
The grey foam that forms on top of a pan of lentils is. caused by a substance in the beans called saponins. Remove the foam as soon as possible because it may. cause uric acid and other digestive issues.
Dried lentils can last up to two to three years when stored properly in a cool, dry place in an airtight container. Signs of spoiled lentils include a rancid or musty smell, mold growth, or a change in color or texture.
Note that 1 pound (16 ounces) of dry lentils yields about 6 cups cooked (and ½ cup dry is about 1 cup cooked). In general, use 2½ to 3 cups of water for every cup of lentils. Remember, no soaking is required for cooking lentils and to keep an eye out for any debris to remove from your lentils.
Dried lentils can double in size when cooking, so be sure to use a large pot or pan. Add 1 teaspoon (5 mL) of oil to prevent foam from forming. When cooked, green and French (brown) lentils keep their shape. The other varieties, such as red and yellow lentils, and split lentils, will become soft, like a puree.
Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes.
Lentils will at least double in size when cooked and typically will swell to 2 and ½ times their size when dry. So, 1 cup of dry red lentils yields about 2 and ½ cups of cooked red lentils.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
Servings 6
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
