DAL/DHAL hits of note

[cshenk]

Hi Julie and all,

I found these of interest. Some, you seem to have the ingredients for
in your cupboard right now, or commonly. In a few cases, it uses seed
and you'd have to substitute ground.

A few are very small shifts from what you already cook. Some say Dal,
some Dhal, and some don't say either but are lentil based.

Don't worry if none suit you exactly. They were gathered because I am
interested in this and was collecting over the last 2 months. You can
even see me asking about red lentils, before you mentioned your looking
about for your new friend.

These 6 seem closest. At most you may need Garam Masala (a blend) or a
curry blend (look to a medium heat yellow one).


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: 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

MMMMM

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)

MMMMM

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

MMMMM

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

MMMMM

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.

MMMMM

T, TB, tb= TBSP
t, ts = tsp

[Julie Bove]

"cshenk" <csh...@cox.net> wrote in message
news:cdWdnXzce5noKHLC...@giganews.com...
> Hi Julie and all,

<read and snipped.

I have made some similar in the past. I'm sure Dola and Justin will like
these. But... I have never soaked split peas. Never found the need to.

I did buy some clearance boxes of something labeled as Dal/lentils a year
ago or so. I was going to make them then realized that they required several
hours of soaking. I couldn't tell you what they were. They appeared to be
split peas but were an orangish color. I eventually made them when I had
more time but they were rather flavorless even when made as directed on the
box.