Since last week, I posted my two favorite naan recipes, this week I thought it'd be apropos to post my two favorite dal recipes. Especially with the cooler weather and rain we've been having--it's been making me crave warm comfort foods like crazy.
My very favorite to-die-for dal is this Dal with Tomatoes and Cream. I'm actually also kind of fond of the post I wrote about it, so if you like you can go HERE to see/read it. If not, I'll post the recipe below as well. It's just so good it will convert you.
My second most favorite ever dal is this Coconut Red Lentil Dal--beautiful (it's the image featured above) and with an amazing combination of flavors. Find the original post HERE if you're so inclined or the recipe below.
Dal with Tomato and Cream
adapted from Steamy Kitchen
Serves 4
Cook time: 1 hour
Cost: $1.95
(lentils: .50, tomatoes: .75, butter: .30, cream: .35, other stuff: .05)
1 C dry lentils
1 14-oz can diced or crushed tomatoes (I used home-canned)
1 Tbsp minced garlic (3-4 cloves)
1/2 tsp ground ginger (you could also use 1/2-1 Tbsp grated fresh ginger)
1/2 tsp cayenne pepper
1 C water
4 Tbsp butter
1/4 tsp pepper
salt to taste
1/3 C heavy cream
2 Tbsp fresh cilantro (didn't have, so skipped. Would have been lovely--for my picture and my palate)
Note for the calorie/fat conscious: You can skip the cream, but not the butter. (Or possibly visa versa.) I tasted it before adding the cream and it was seriously already to die for. Yes, the cream added even more amazingness if such a thing could be, but you could get away without using it. The butter, however, added a smooth flavorfulness that I don't think you should live without.
Check lentils for stones (I've never found one, but I don't want to either). Put lentils in large sauce pan and cover with 2 inches of water. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Drain water and return lentils to the pot. You can mash some of them against the side if you will.
Add crushed tomatoes (I pureed my home-canned ones and left the juices in, so it was pretty watery). Add ginger, garlic, cayenne pepper, water, butter, salt and pepper. Cook for 1 hour until dal is thick with most of the fluid cooked out. Check the pot periodically and if your water cooks out before it's done, just add more. Take off heat and stir in cream. Garnish with cilantro if desired.
Coconut Red Lentil Dal
adapted from 101 Cookbooks (her ingredient list is perfect; her instructions a little fussy to my mind)
Prep time: 15 minutes
Cook time: 1 hour
Cost: $2.55
peas/lentils: .20, carrot: .10, fresh ginger: .02, butter: .02, green onions: .36, raisins: .10, coconut milk: 1.30, tomato paste: .20) cilantro: .25)
1 C yellow split peas (I didn't have so subbed in regular old lentils--the greenish kind you find at Walmart)
1 C red lentils
7 C water (I wasn't sure I should trust this and almost used chicken stock instead, but 101 Cookbooks came through for me and the water worked fine)
1 medium carrot, diced
2 Tbsp fresh ginger, peeled and minced
2 Tbsp curry powder
2 Tbsp butter (or olive oil for a vegan option)
8 green onions, thinly sliced
1/3 C raisins (again, I hesitated here, but went ahead with it--totally awesome. You have to add the raisins. They cook so that they kind of mush into everything else, but add a nice earthy pop of sweetness to the brew)
1/3 C tomato paste
1 14-oz can coconut milk
2 tsp fine grain sea salt
1 small handful cilantro, chopped (this could be optional, but I do love me some cilantro)
Rinse peas and lentils until they no longer put off a murky water. This took more rinses than I expected. I'm not sure it's worth it, but I expect it might lower the gasaciousness of the legumes. Place them in a big pot and cover them in the water. Bring to a boil.
Reduce heat and simmer. Add carrot and 1/2 Tbsp of ginger. Cover and simmer 30 minutes or until peas are soft.
In the meantime, melt your butter in a small skillet. Add curry, ginger, half the green onions, and the raisins (seriously, don't skip them, even if you hate raisins). Saute for a couple minutes (you should start smelling the seasonings) and then add the tomato paste and saute for another minute.
Add this to the simmering soup (add it after the first 30 minutes). Add coconut milk and salt. Simmer, uncovered for 20 more minutes. It will thicken up and you should give it a stir here and there to be sure it's not sticking to the bottom of your pan (if it is, turn down the heat or stir it more frequently or both). I liked it nice and thick. (How thick you may ask, especially if you're not used to making dal? Well, I hate to use the word pasty here because it's not a word we usually use with food to mean good things, but you'll want to get it less soupy and more pasty. Not so pasty you could make a pinata out of it or anything, but definitely on the pasty spectrum. Hope that helps.)
And I really liked it with some cooked farro thrown in.
Serve garnished with remaining green onions and cilantro.
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