DHAL/DAL, all the recipes

[cshenk]

Hi all, Julie probably isn't looking for some of these but here's the
whole batch I peeled out for me.

I am still looking for red lentils locally but I think some of these
would be fine with other types.

(the 6 I thought Julie might like are in here too).

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chilli Dhal (Lentils)
Categories: Indian, Pulses
Yield: 4 Servings

115 g Split red lentils
50 g Small split yellow lentils
2 1/2 c Water
1 ts Ginger pulp
1 ts Garlic pulp
1/4 ts Turmeric
2 Fresh green chillies
Chopped
1 1/2 ts Salt

MMMMM--------------------------TOPPING-------------------------------
2 tb Oil or ghee
1 sm Onion sliced
1/4 ts Mixed mustard & onion seeds
4 Dried red chillies
1 Tomato, sliced

MMMMM--------------------------GARNISH-------------------------------
1 tb Chopped fresh coriander
2 Fresh green chillies, seeded
And sliced
1 tb Chopped fresh mint

1.Pick over the lentils for any stones before washing them several
times.

2.Boil the lentils in the water with the ginger, garlic, turmeric and
chopped green chillies for about 15-20 minutes until soft.

3. Mash the lentil mixture down. The consistency of the mashed lentils
should be similar to that of a creamy chicken soup.

4. If the mixture looks too dry, just add some more water. Season
with the salt.

5. To prepare the "topping", heat the oil and fry the onion with the
mustard and onions seeds, dried chillies and sliced tomato for 2
minutes.

6. Pour this "topping" over the dhal and garnish with fresh
coriander, green chillies and mint.

TNT'd by Imran C. Posted to TNT - Prodigy's Recipe Exchange
Newsletter by "I. Chaudhary" <imr...@bit.net.au> on Nov 15, 1997

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Dhal
Categories: None
Yield: 1 Servings

2/3 c Red split lentils
1/3 c Yellow lentils
1 ts Turmeric
1 1/2 c Water
1 Onion, chopped
1 Tomato, chopped
1/2 ts Mustard seeds
1/2 ts Cumin seeds
1 Garlic clove, crushed
1/4 ts Turmeric
1/2 ts Chili powder
1/4 ts Garam masala
Salt

1. Place the lentils, split peas, green chilies, turmeric, and water
in a heavy pan and bring to a boil. Simmer, covered, for 30-40
minutes, until lentils are soft. Mash the lentils, thinning with hot
water if necessary.

2. While lentils are cooking, dry saute in a non stick pan the
mustard and cumin seeds and fry, stirring until they sputter and
crack. Add 1/4 teaspoon turmeric, chili powder and gram masala and
keep stirring so the spices don't burn. Add chopped onion and garlic
with a little water for saute and keep stirring until onions get
browned. Add the chopped tomato, and stir unti the tomoato gets mushy.

3. Add onion/spice mixture to dal. Add salt and stir to make sure all
spices mix well with the dal.

Serving Ideas : serve with basamati rice and yogurt

Recipe by: combination of various recipes Posted to fatfree digest
V97 #044 by Ilene Goldman <igol...@sfo.com> on Apr 01, 1997

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Dhal #1
Categories: Vegetable
Yield: 4 Servings

1 Onion; diced
1 -(up to)
2 Cloves garlic; minced
1 ts Ground turmeric
1 1/2 ts Ground cumin
1 ts Ginger root; finely grated
1/4 ts Ground cardamom
1 c Dried lentils or split peas
-(if using split peas soak
-overnight)
3 c Hot water
1 ts Salt

Date: Wed, 17 Apr 1996 09:41:56 +0930

From: Kirsten...@macmailgate.levels.unisa.edu.au (Kirsten
Andrews)

Dhal (India) Serves 4-6 "Fry" in water or broth until golden brown
the onion, garlic, turmeric, cumin, ginger and cardamom. Add lentils,
water and salt. Bring to a boil. Reduce heat, cover, and simmer
until lentils are tender, about 45 minutes. Remove cover and simmer
over very low heat, stirring frequently, about 20 more minutes, until
lentils are mushy and thick, about the consistency of refried beans.
Garnish with onions, thinly sliced and browned, or a squeeze of
lemon. Serve with rice.

FATFREE DIGEST V96 #106

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Dhal #2
Categories: Vegetable
Yield: 4 Servings

1 1/2 c Yellow or green split peas
-or lentils
1 ts Salt
1 Onion
1/2 Green pepper
1 -(up to)
2 Cloves garlic
1 ts Turmeric
1 ts Curry powder
1 1/2 ts Black mustard seeds
1 ts Ground cumin
1 Lemon; juice of

Date: 22 Apr 1996 10:15:44 -0700

From: "Zoe Sodja" <zoe_...@macmail.ucsc.edu> Boil the split peas or
lentils in 2 cups water for about 30 minutes, until they are tender
but have not yet lost their shape. You may need to add a little more
water along the war. Stir in salt. While they are cooking, chop
onion, green pepper, garcli. Combine with turmeric, cumin, curry
powder, & set aside.

Heat up a heavy pan with a lid. When it is very hot, add mustard seed
& cover. The seeds will pop noisily - shake the pan during this
process to make sure they don't burn. When the sound quiets down, add
the onion mixture & a little water for saute. Saute until onion is
transparent & golden, & then stir this mixture into the peas along
with the lemon juice. Serve with rice, chapatis, whhatever.

FATFREE DIGEST V96 #120

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Rice and Lentils
Categories: Diabetic, Vegetables, Rice, Vegetarian
Yield: 4 Servings

1 md Onion, chopped
2 Garlic Cloves, minced
2 tb Vegetable Oil
1 ts Ground Turmeric
1/2 ts Paprika
1/4 ts Ground Cloves
1/4 ts Ground Cinnamon
1/4 ts Ground Coriander
1/4 ts Ground Black Pepper
1/4 ts Salt
1 c Brown Rice, uncooked
1 c Dried Lentils, sorted and
-washed
4 c Water

Saute the onion and garlic in the oil in a large saucepan. Add the
spices and cook over low heat for 4 minutes. Add the rice and
lentils and stir to mix well. Pour in the water. Bring to a boil,
turn the heat to low and cook for 45 to 50 minutes, or until the rice
and lentils are tender.

One Serving = Calories: 232 Carbohydrates: 34 Protein: 10 Fat: 8
Sodium: 262 Potassium: 325 Cholesterol: 0

Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1 Fat
Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

Shared by: Norman R. Brown

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cold Lentil Salad
Categories: Vegan, Low-fat
Yield: 2 Servings

1 c Any type of lentils
-salt or soy sauce to taste,
-black pepper to taste
2 tb Olive oil (optional)
1 tb Wine vinegar
2 ts Dijon mustard
2 Tomatoes, chopped or canned
2 3 green onions, chopped
2 tb Parsley, chopped

Cook lentils in water for 30 to 45 minutes (no salt) Drain. Blend in
other things except for tomatoes, parsley and green onions. Chill.
Add rest of the stuff. Serve cold with or without har.boi.eggs.
Yummy!!!

Good luck,

Richard Sanchez Vegetarian since 1968

rsan...@whale.st.usm.edu (Richard X. Sanchez)

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)

File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Spicy Lentil And Tomato Soup
Categories: Vegan
Yield: 1 Servings

1 md Onion, chopped
2 Cloves garlic, crushed
2 t Garam masala
1 t Ground coriander
1 t Turmeric
1/2 t Chilli powder
1 cn (1.5 cups?) green lentils,
-drained
1 cn (same size) chopped
-tomatoes
2 pt Vegetable stock

1.Saute onions and garlic in a little of the stock until soft 2.Mix
all the spices with a little water to make a paste and add to the
onions. Cook for 2-3 mins 3.Add lentils, tomatoes and stock, cover
and simmer for 30-35 mins

gr...@viper.uk.tele.nokia.fi (Paddy Grove)
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Curried Lentils
Categories: Polkadot, Beans
Yield: 1 Servings

1 c Lentils
3 c Broth or water
2 lg Onions,
-chopped fine (2 cups)
-divided
1 tb Olive oil
1 Minced clove garlic
1 ts Curry powder
-salt to taste, if desired
-(omit if using broth)

In a medium saucepan, combine the lentils, broth or water, half the
onions, and salt. Bring the ingredients to a boil, reduce the heat,
cover the pan, and simmer the lentils until they are tender, about
30-40 minutes. Drain the lentils.

While the lentils are cooking, heat the oil in a skillet, add the
remaining onions and the garlic, and saute the vegetables until they
begin to brown. Add them to the cooked lentils along with the curry,
combining the ingredients well. Cover the pan and heat the lentils a
few minutes longer. Serve over rice.

Source: "Good Food Book," Jane Brody

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN

Posted to MC-Recipe Digest V1 #702 by Lisa Clarke <li...@gaf.com> on
Aug 1, 9

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Amhari Mesir Wat - Ethiopian Lentil Bowl
Categories: Vegetables, Beans, Sidedish
Yield: 8 Servings

1/2 c Red lentils
2 lg Onions
1/2 c Oil
3 tb Tomato paste
1/2 ts Paprika; sweet or hot
1 Garlic
1/2 ts Ground ginger
1/4 ts Black pepper
1 ts Salt
3 c Water

Recipe by: Gad S. Sheaffer (g...@iil.intel.com) This recipe is common
to the Ethiopian Jews (Phalashi). My understanding is that these are
NOT unique to them.

Sort the lentils and soak in tap water for 30 minutes. Rinse in
running water and drain. Peel and finely chop the onions. peel and
mash the garlic.Heat the oil in large pan and saute the onion until
golden. Add tomato paste and paprika and mix. Add half the water and
the garlic,ginger pepper and salt. Stir well and then add the rest of
the water, stir again, cover and bring to boil. When the water boil,
add the lentils ,lower the flame and cook 20-30 minutes, until the
lentils soften. Serve hot. From: CShenk
: Date: 06-03-00 Cooking

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bright Yellow Dal
Categories: Vegetable
Yield: 6 Servings

2 c Yellow lentils or split peas
6 c Bouillon
6 Cloves garlic; minced
1 ts Red pepper flakes; or to
-taste
1 ts Tumeric
2 ts Cumin
1/2 c Chopped cilantro

Date: Fri, 1 Mar 1996 16:53:18 -0800

From: Dave Karpinski <dave.ka...@mail.wdn.com> Bright Yellow Dal,
as prepared at Dr. Gabe Mirkin's Fat Free Clinic: Dal is a thick
puree of spiced lentils or split peas that can be yellow, orange,
green or brown depending on the legume you choose. Serve it with a
green salad and pita bread, or combine it with other Indian-inspired
dishes for a multi-course ethnic feast.

Bring all ingredients except the cilantro to a boil in a large pot and
simmer, covered, for 45 minutes. Stir frequently during the last half
of the cooking time. Remove from the heat and stir briskly with a
whisk or large spoon to mash the lentils or split peas into a creamy
puree. (You can use a blender if you want a really smooth dal, but I
find the hand-mashed version more interesting.) Stir in the cilantro
and sprinkle a little on top for garnish. 6-8 servings.

FATFREE DIGEST V96 #62

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Brown Lentil Salad
Categories: None
Yield: 1 Servings

1 pk Dried lentils; (12 oz)
1 Onion; diced
3 Cloves garlic; diced
4 c Water
1 tb Dried parsley
1 ts Dried oregano
1 ts Dried basil
1/4 c Red wine vinegar
1/2 c Oil
1 ts Kosher salt

1. In a 2-quart saucepan, combine lentils, onion, garlic, the water,
parsley, oregano, and basil. Bring to a boil. Reduce heat to simmer
and cook for
25 to 30 minutes. Pour into serving bowl to cool. 2. In a
small bowl whisk vinegar, oil, and salt. Pour mixture over lentils
and mix well. Chill 1 hour. Posted to MC-Recipe Digest V1 #306

Date: Sat, 16 Nov 1996 18:13:06 -0800

From: "brandon....@sierra.com" <gary.s...@sierra.com>

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken with Lentils and Spinach
Categories: Chicken, Pressure
Yield: 6 Servings

1 tb Olive oil
1 lg Onion; coarsely chopped
1 tb Cumin; (whole)
1 tb Fresh ginger; finely chopped
1 1/2 c Dried lentils; rinsed
12 Skinless chicken thighs
4 lg Carrot; peeled and quartered
3 1/2 c Water
1/4 ts Ground allspice
1/2 ts Ground cinnamon
1 c Raisins
2 pk Frozen spinach; defrosted
Salt and pepper; to taste

Heat the oil in the cooker. Saute the onion until lightly bowned,
stirring frequently, about 3-4 minutes. Stir in the cumin seeds and
ginger and saute an additional 10 seconds. Add the lentils, chicken,
carrots, water, allspice, cinnamon and raisins. Stir to scrape up any
bown bits sticking to the bottom of the cooker. Lock the lid in place
and over high heat bring to high pressure. Adjust the heat to
maintain high pressure and cook for 9 minutes. (Meanwhile squees the
spinach to release all excess water.) Reduce pressue with a quick
release method. Remove the lid, tilting it away from you to allow
any excess steam to escape. Stir in the spicach and add salt and
pepper to taste. Simmer until the spncach is cooked, about 2 minutes.
483 calories, 9 grams of fat Recipe By
: Adapted from Cooking Under Pressure by Lorna Sass

Posted to Digest eat-lf.v096.n192

Date: Sat, 19 Oct 1996 10:22:28 -0500

From: Kathie Briggs <kjbr...@voyager.net>

Serving Ideas : Searve with steamed rice (Basmati is best)

NOTES : Leftovers freeze well

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Curried Lentil and Carrot Soup
Categories: Soups, Appetizers, Fruits, Vegetables
Yield: 6 Servings

1 tb Vegetable oil
4 oz Onions, chopped
6 oz Red lentils
4 oz Carrots, sliced thinly
1 tb Madras curry powder
2 pt Boiling water
1 1/2 ts Salt
1/4 ts Paprika
2 sl Bread, made into crumbs
Cilantro, to garnish

Heat oil in a large soup pot. Add the onions & saute them for about
10 minutes. Add the lentils & cook for 1 minute, stirring
constantly. Mix in the carrots & curry powder. Cook for 2 minutes.

Add the boiling water, salt & paprika. Bring to a boil, lower heat &
cover. Simmer for 1 hour, stirring occasionally.

Add the breadcrumbs & continue to cook for another 5 to 7 minutes.
Ladle into soup bowls & garnish with cilantro.

Sonia Allison, "Herbs & Spices"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Curried Lentil Salad
Categories: None
Yield: 1 Servings

300 ml (1 1/4 cups) whole brown
-lentils
250 ml (1 cup) chicken stock

MMMMM--------------------------DRESSING-------------------------------
2 Cloves garlic
45 ml (3T) salad oil (olive or
-sunflower)
1 Onion, finely chopped
10 ml (2t) curry powder
5 ml (1t) turmeric
60 ml (1/4c) fresh lemon juice
2 ml (1/2t) brown sugar

Soak lentils in water overnight, drain and simmer in stock until
tender, about 20mins. Take care not to overcook or lentils will be
too soft. Drain. Meanwhile make the dressing. Heat oil in small pan
and brown onion. Add garlic, curry powder and turmeric and fry for a
further 2 minutes. Add lemon juice and sugar and cook for 1 minute.

Pour hot dressing over drained lentils, mix well and allow to cool.
The flavour will mature if lentils are chilled in the refrigerator
and served the following day.

Note: Weet Rice can be used in place of lentils. Posted to TNT -
Prodigy's Recipe Exchange Newsletter by "ANN DAWSON"
<daw...@csurf.co.za> on Feb 28, 1997.

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Dhal #1
Categories: Vegetable
Yield: 4 Servings

1 Onion; diced
1 -(up to)
2 Cloves garlic; minced
1 ts Ground turmeric
1 1/2 ts Ground cumin
1 ts Ginger root; finely grated
1/4 ts Ground cardamom
1 c Dried lentils or split peas
-(if using split peas soak
-overnight)
3 c Hot water
1 ts Salt

Date: Wed, 17 Apr 1996 09:41:56 +0930

From: Kirsten...@macmailgate.levels.unisa.edu.au (Kirsten
Andrews)

Dhal (India) Serves 4-6 "Fry" in water or broth until golden brown
the onion, garlic, turmeric, cumin, ginger and cardamom. Add lentils,
water and salt. Bring to a boil. Reduce heat, cover, and simmer
until lentils are tender, about 45 minutes. Remove cover and simmer
over very low heat, stirring frequently, about 20 more minutes, until
lentils are mushy and thick, about the consistency of refried beans.
Garnish with onions, thinly sliced and browned, or a squeeze of
lemon. Serve with rice.

FATFREE DIGEST V96 #106

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Pea Pot
Categories: Xxcarol, Crockpot, Low sodium
Yield: 18 Servings

16 oz Dried split peas (green)
3/4 c Dried lentils
1 c Chopped onion, red
1 ea Chopped green bell pepper
6 ea Small pork cutlets, 1 lb tot
1 qt Water
1/2 lb Chopped carrots
1 TB Cumin
1 ts Black pepper
3 ea Cubes chicken broth

A Pea Pot! This one came out really good and the kids love it. A
drive-by flock of the local kids just decimated the pot down to dregs
and the serving size for the kids was double almost so 7 of them
pretty much left me with a 3 cup remainder (grin).

Chop up all the veggies, and you can use a regular onion but try for a
sweetish type (vidalia would be perfect). The bell pepper I had
handy was a green one but a red one would look more colorful. The
carrots can be 'baby whole types' which was what I had and i just
chopped them in half but any carrot will do, chopped to about a
knuckle-size. Pretty much add everything to the crockpot.

The meat is actually a mystery cut of cheap red pork that had become
slightly freezer burned but not so bad that it was not crockpot
resurrectable. They were about 1 lb total or slightly less and
slightly bigger than my palm. Had a bit of bone in them which I
fished out for the flock of kids.

To serve, I sliced up some home made breadmaker white bread and put
that at the bottom of a wide deep bowl, and put the mix on top of it.
It's a thick stew-like mix. 3 of the kids added a bit of sugar to
it after tasting and 1 added a bit of salt. The others liked it as
it was.

From the Japan kitchen of: xxcarol 14May2005

MMMMM

[Julie Bove]

"cshenk" <csh...@cox.net> wrote in message
news:Q66dnZ6EQKUsK3LC...@giganews.com...

> Hi all, Julie probably isn't looking for some of these but here's the
> whole batch I peeled out for me.
>

<read and snipped>

Split red and yellow lentils. That is what I bought before. They are not the
same as regular lentils and you do have to soak them. I wonder if there is
some other kind of split pea that requires soaking? Strange how some things
have the same name but are totally different.

[Sheldon Martin]

Split peas need no soaking but need to be picked over for dirt and
stones and do need washing, a strainer works well. Whole dried peas
do need soaking over night, and have a better pea flavor than split
peas but are not so easy to find... perhaps because they work so well
for pea shooters.

[Bryan Simmons]

On Friday, January 1, 2021 at 6:50:45 PM UTC-6, cshenk wrote:
>
> Title: Dhal
> Categories: None
> Yield: 1 Servings
>
> 2/3 c Red split lentils
> 1/3 c Yellow lentils
> 1 ts Turmeric
> 1 1/2 c Water
> 1 Onion, chopped
> 1 Tomato, chopped
> 1/2 ts Mustard seeds
> 1/2 ts Cumin seeds
> 1 Garlic clove, crushed
> 1/4 ts Turmeric
> 1/2 ts Chili powder
> 1/4 ts Garam masala
> Salt
>

You'd be stinkin' like a cheap motel just off a rural Interstate.
>
--Bryan

[cshenk]

That seems right. Don is the one that cooks the split peas. I end up
using the whole but in crockpot cooking so no soaking used.

[Cindy Hamilton]

I take it you don't like Indian food. This looks like an excellent
recipe.

Cindy Hamilton

[Bryan Simmons]

I was just being goofy.
>
> Cindy Hamilton

--Bryan