Best 4 Red Lentil Dal With Yogurt Raita Recipes

HOT DOGS WITH DAL AND RED-ONION RAITA

Steps:

• For dal:
• Rinse lentils; place in medium saucepan. Add 21/2 cups water, cumin, and turmeric; bring to boil. Reduce heat to medium-low; cover and cook until lentils are tender, about 35 minutes. Drain, reserving cooking liquid. Mash lentils in pan to coarse sauce, adding reserved cooking liquid by tablespoonfuls if very thick. Season with coarse salt and pepper.
• For raita:
• Mix first 4 ingredients in medium bowl. Fold in yogurt. Season raita with salt and pepper. Let stand 30 minutes.
• For hot dogs:
• Arrange buns or bread on plates. Top each with grilled hot dog, dal, and raita. Serve with lemon wedges.

RED LENTIL DAL

Steps:

• Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; purée until smooth. Return purée to same saucepan. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.
• Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.

MASOOR DAL WITH YOGURT

Steps:

• Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, tomatoes and a big pinch of salt and cook, stirring occasionally, until the onion and tomato soften and the excess liquid evaporates, 7 to 9 minutes. Add the garlic, ginger and curry powder and cook, stirring, until softened, 3 minutes.
• Add the lentils and stir to coat with the tomato mixture. Add 3 1/2 cups water and 1/2 teaspoon salt and bring to a simmer. Cover and cook, stirring occasionally to prevent sticking, until the lentils are tender and have lost their shape, 12 to 15 minutes. Season with salt and pepper; if the mixture gets too thick, add 1/4 cup of water at a time to loosen.
• Divide the lentils among bowls. Top with the yogurt, cilantro and chiles. Serve with the naan.

RED LENTIL DAL WITH YOGURT RAITA

Steps:

• Heat oil in a large pan over high heat and add mustard seeds; fry until they begin to pop, about 1 minute. Reduce heat to medium and add carrots, celery, onion, garlic, and ginger. Cook until vegetables begin to soften, about 5 minutes. Stir in lentils, coriander, salt, turmeric, cumin, cayenne, cinnamon, and cloves. Pour in water and tomatoes. Bring to a boil, reduce heat, and cover. Simmer until lentils are soft, 15 to 20 minutes.
• In the meantime, mix yogurt, cucumber, mint, and garam masala together for the raita.
• Add lime juice and cilantro to the lentils. Serve with the raita.