Best 4 Lentil Potato Dal Recipes

MASOOR DAL (SPICED RED LENTILS)

Steps:

• In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
• Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
• Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
• To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

LENTIL DAL

Steps:

• Heat olive oil in large saucepan over medium-high heat.
• Add onion, ginger, cumin, turmeric, red peppers, and garlic.
• Saute 2 minutes.
• Add cauliflower and tomatoes; saute 1 minute.
• Stir in water and lentils; bring to a boil.
• Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
• Stir in lime juice, cilantro, and salt.
• Serve 1 cup lentil mixture with 1 cup rice.

LENTIL POTATO DAL

Steps:

• Melt butter in a large saucepan over medium heat.
• Add onion, saute until translucent.
• Add garlic and ginger, saute a 1-2 minutes.
• Add salt, tumeric, coriander, cumin, mustard powder, Cayanne Pepper and cook for 1-3 minutes until fragrant.
• Add water, scraping to loosen browned bits from the bottom.
• Stir in tomato, potato, and lentils.
• Bring to a boil; cover, reduce heat, and simmer until potato mixture is tender (About 30 minutes).
• Remove from heat and stir in Parsley & Red Wine Vinegar.
• Serve over rice or with Naan.

SPINACH, SWEET POTATO & LENTIL DHAL

Steps:

• Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
• Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
• Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
• Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
• Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
• Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
• Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
• Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.