ul
Ronald
This daal is so delicious and easy to make that I always make it at dinner parties for a wonderful vegetarian option. I hope you all make it and enjoy either by itself with some Naan bread or as a yummy side dish.
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Mild but aromatic. A great option when you have a toddler. We added peas as well because the carrot we had was tiny. I might add more vegetables next time. I think broccoli would be good.
I think my spices may be a little old - I felt like I wanted some mustard seeds or something as well.
We opted not to include timers for steps that are 2 minutes or less (such as in step 3 of this reicpe which is 30-60 seconds), mostly because this timeframe is often given as a ball park. We fear if we add a timer here the spices may burn. We'll note down the feedback to help us improve moving forward though ?
I tweaked the recipe quite a bit based on the ingredients that I had (only had lentils, rice, and spices in my cupboard), but I really enjoyed following along, and particularly liked the touch of adding cardamom to the rice! Will add coconut next time.
I love this recipe so much that I made it for my dad when he visited. He fell in love with it and now asks me to make it every time I visit. It's so flavorful and comforting and great for meal prep for the week.
Question, if I use brown rice instead and soak it for 11 hours, how long would the cook time be? Or if 11 hours is way too long and you recommend I stick with 2 hours and how long would the cook time be? Thanks in advance.
Hey there, Nicole, soaking brown rice for 11 hours is quite long and may result in a soft or mushy texture. It's generally recommended to soak brown rice for 30 minutes to a few hours. If soaked for 2 hours, brown rice typically takes around 30 to 45 minutes to cook ?
Super yummy. I loved the flavours in this, it was super tasty but not too spicy. My lentils almost disappeared, however, I guess it has to do with the variety or quality of the ones I bought. But delicious anyway. Will make again.
Ma'am i have a confusion.... In the above nutrition chart, does the fat from vegetable oil and coconut milk comes under the category of just the saturated fat or the overall (total) fat?
Also ma'am it would be very convenient if u could provide a weekly meal plan as a guideline so that i could form an idea about how to plan my meals in future
I am trying to incorporate more plant based meals into my family's diet so I made this today and tossed in cubes of firm tofu to it and it was amazing. I love that this is freezer friendly so that I can whip up a bunch for a quick and easy comforting healthy meal.
LOVE this dish! So easy, comforting and delish. I swapped out the coconut milk for a little homemade cashew cream as I'm trying to keep saturated fats to a minimum. Unfortunately, I just started the low-FODMAP diet, so lentils are off the menu, but I really hope to make/have this dish again in the future!
I just made this, and it's probably going to be my favourite daal recipe ever! It's delightfully warm and comforting and leaves a lot of room for modification (I added some leftover red bell pepper and zucchini, and it works fabulously). I'll definitely be making this again!
We've made this recipe so much that it's a weekly staple in our house now. So delicious and super easy to make. Rinsing the lentils must be the hardest part ?? Thank you for a delicious meal ?
Hi! I love this recipe, thank you ;) I was wondering if it is a mistake to leave the rice soaking overnight? Sometimes it would make it easier for me. Or would it be better not to soak it at all in this case?
Thank you so much for this incredible recipe!! I don't typically leave reviews, but this was too good. I have two particularly picky under-10s and to my pleasant surprise, they both loved it! I was able to use green/brown lentils and cooked them for slightly less time, I went a little light on paprika and heavy on cumin, and garnished with lime, chopped kale, cashew pieces, and a little extra drizzle of coconut milk (I personally love extra coconut-y flavors, but not everyone in our family does). Instead of using basmati, I reheated previously cooked jasmine rice with a little coconut milk to rehydrate it and that worked well. Definitely making again!
An easy and delicious recipe for dal. Makes great leftovers. I enjoyed it with chili peppers for garnish. After making this recipe I started adding cardamom pods to basmati rice when I make other Indian-inspired recipes as well!
This is definitely one of my favourite dhal recipes out there. I didn't have ginger on hand so I left it out, but I can only imagine how even more warming the dish is with it. It is truly comfort food. I generally don't like food smells in my home, but dhal is the exception. It just smells so nice and warm, like a delicious hug. Excellent for meal prep - my master thesis writing brain will appreciate it in the days to come.
This is one of my absolute favorite recipes! I love adding addition veggies (peas and/or spinach especially) and it is wonderful for meal prep. I do tend to be a little heavy handed with the spices. This recipe also goes great with naan.
This is one of many PUL recipes that is a weekly staple for me. I include whatever veggies I need to use up, and it's always amazing and so easy to pull together. I usually make the naan recipe to go with it and it feels like decadent restaurant food right out of my own kitchen. My husband and I enjoy so many of your recipes, we talk about PUL all the time! The new website is beautiful and I LOVE the scaling feature - I usually halve this recipe and it's perfect for two with just the right amount of leftovers. Thank you Sadia and your team, for this beautiful and welcoming food community you have created! xo
A few changes I've made:
1) I'll usually double or triple the amount of carrots. I've also tried throwing in a number of different veggies as well--peas, sweet potatoes, spinach--and it's delicious every time.
2) I prefer standard brown lentils in this over the red. Both taste similar, but I find that brown/green lentils offer more of a texture variation from the rice (though the resulting green-brown stew certainly isn't as pretty).
3) I just use two cups vegetable broth instead of the water + bouillon cube. And when I'm in a pinch, subbing ground ginger for fresh and brown rice for basmati has worked just fine.
Hi Sadia,
We are planning to make this yummy sounding and looking dish, but I have one question. Where do you get your boillon cubes?
The ones I know of have lots of additives.
Thank you so much.
Fauzia
A simple, healthy split yellow lentil (daal) recipe prepared with aromatics, seasoned with tomatoes and garlic, and flavored with spiced oil known as Tadka. A simple, quick, and perfect meatless Monday meal with side of steamed rice. This classic lentils recipe never gets old. It freezes well, is gluten free, vegan, and has potential to load-up with any seasonal veggies in-hand.
Two months ago, CDH completed 7 years. While I wanted to share something special for the occasion.. Our move made me change my plans. Last week, while cooking a simple weekday dinner of this Daal Tadka and Rice reminded me of old days when I started blogging.. This was one of the first recipe I posted on blog. So, I decided to take few clicks and revive this old post with some new pictures.. and give you flavor of old CDH. :)
Yellow Daal with Tadka (tempered spiced oil) is most humble lentil preparation and an every day recipe in every Indian household. Every region has their own version of this lentil stew. My recipe is most common in Northern region. Over time, my lentil Tadka recipe has grown as my taste and love for food has grown.. These days, I prepare it various ways depending upon the season and mood. Initially, I had planned to share another version of this Lentils today but felt.. I cannot do justice with new recipe until I revive my old post. I still plan to share the few other favorite versions of Daal Tadka. Check back soon. I will update all my shares here.
Like I said, this simple dish can also be served as a spiced soup. Serve bread to scoop the daal and splash of lemon juice to cut balance the flavor of spices. Even today, whenever I prepare Daal Tadka for dinner.. I save some leftovers for lunch. For lunch, I thin-out the daal with some water or vegetable stock, taste and adjust seasoning, warm it up, add splash of lemon juice. This easy step turns it into a lentil soup. A side of warm bread and this soup feels like a most comforting easy meal ever!
Make Ahead: Daal Tadka can be prepared 1-2 days in advance. It gets thick as it sits for long which can be fixed while re-heating the daal. Simply dilute with water and adjust seasonings (if needed). Reheat and enjoy!
All lentils are gluten free. So is this daal recipe. It is also nut free and vegan. In traditional preparation, clarified butter (called Ghee) is used to instead of oil for tempering. I like to only use oil and no butter which makes this recipe vegan and lighter.
I recommend loading daal with seasonal veggies such as small diced carrots, zucchini, or cauliflower. Boil with lentils for more flavor. Make it a loaded veggie and protein-full meatless weeknight dinner. If prefer, serve with rice, bread, or naan. Or a green citurs salad goes great as well.
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