Simple, Creamy Lentil Dal Nirvana Recipe - Budget Bytes (2024)
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$3.39 recipe / $0.57
by Beth - Budget Bytes
published
4.84 from 50 votes
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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.
Derived from the Sanskrit word that means “to split”, dal is a collective term for pulses—lentils, peas, and beans. While sometimes used in other dishes, these pulses are usually served slow-simmered into a soft, porridge-like dish that's also called dal.
If the dal turns out thicker than desired, you can add hot water or broth to achieve the desired consistency. Conversely, if it's too thin, simmer it uncovered for a few more minutes to thicken it. Take your time while tempering the dal.
Why is my dal watery? Reason: 1) You have added too much water to the dal or 2) you undercooked the dal so the lentils stand separately and the water stands separately and they don't mix/emulsify into a creamy and thick texture.
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.
Daal are often known as lentils, but actually refers to a split version of a number of lentils, peas, chickpeas, kidney beans etc. If pulses are split into half, it is called as daal.
So, always wash and soak them before cooking. Split dals take 6 to 8 hours to soak whereas heavy legumes, such as Rajma, Chana or Chole, should be cooked after soaking for 12 to 18 hours to get the right taste and texture. The best option is to soak the lentils and legumes overnight.
To make the dal flavourful and aromatic, heat mustard oil or 2 spoons of ghee in a tadka pan. Add 1/2 tsp cumin seeds and 1 tsp mustard seeds to it. After the mustard and cumin seeds crackle, add them to the lentils and enjoy the flavourful dal.
No you do not need to soak before cooking. But soaking the lentils in hot/warm water cuts down the cooking time quite visibly. Even 10 minutes of soaking goes a long way. But you need to wash them thoroughly at least 3 times before cooking.
Toor dal or yellow pigeon peas are a must-have in Western and Southern India. Rich in protein and folic acid, they're typically sold split and skinned. Like chana dal, toor dal can go from store to table rather quickly, as they do not require soaking. These make for a good pairing with amazing rice dishes.
Saponins are naturally occurring compounds found in various plant foods, including dals. Social media is nowadays full of chatter about how soaked pulses or cooked dals, which have a foamy layer on top, called saponins, may be affecting your health if consumed regularly.
Here's what happens if you don't soak them: 1> Longer Cooking Time: Beans and lentils that haven't been soaked will generally take longer to cook compared to soaked ones. Soaking helps to soften the beans, reducing the time needed for cooking.
The amount of water added to the dal depends on how thick or watery you want the dal to be. On average, add 3 cups of water while cooking 1 cup of dal.
To cook in pressure cooker or instant pot, you don't need to soak as it cooks very well under pressure. How do you know when dal is cooked? Dal when perfectly cooked becomes mushy and won't hold shape. Mash a few lentils in between your thumb and forefinger to know if they are really well done and mushy.
Salt is one of the most important things you must get right when making your daal. People often ask me why their daal doesn't taste as good as it could and it's usually because they didn't add enough salt (or they skip the tarka!
A dal is a split grain used in Indian cookery. pulse plural noun. Some large dried seeds which can be cooked and eaten are called pulses, for example the seeds of peas, beans, and lentils.
Indian (Gujarat): Jat name probably from the name of the Dahalamandal region between rivers Ganga and Narmada in present Madhya Pradesh. Turkish: ornamental name or nickname from dal 'branch' also e.g. 'arm' and 'back'.
The word means dried legume, as in lentil or pea. Or chickpea or fava bean. An edible seed that grows in a pod and is hulled and split. Dal is also the name for the thick purée, stew or soup made from these legumes.
Dahl, which means valley in the North Germanic languages (tal in German, dale in northern England English), is common in Germany, Norway, Denmark, Sweden and the Faroe Islands. The origin of the German forms Dahl and Dahle may have been in medieval Westphalia. In Germany about 11 places are called Dahl.
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Servings 6
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