Best 3 Tomato Dahl Dal Or Mango Or Cucumber Or Lemon Or Spinach Recipes

Welcome to your culinary adventure, where we embark on a delectable journey to discover the best recipes for "tomato dahl dal or mango or cucumber or lemon or spinach". From the vibrant markets of India to the lush gardens of the Mediterranean, we'll explore a world of flavors, textures, and colors. Whether you're a seasoned cook or a novice in the kitchen, our comprehensive guide will lead you through a symphony of tastes, aromas, and textures, leaving you inspired and eager to create your own culinary masterpieces. Let's dive in and explore the world of tomato dahl dal, mango, cucumber, lemon, and spinach dishes, uncovering the secrets to making them truly exceptional.

Here are our top 3 tried and tested recipes!

SPINACH AND TOMATO DAL (INDIAN LENTIL SOUP)

Spinach and Tomato Dal (Indian Lentil Soup) image

This is a basic dal (Indian lentil soup) recipe that my mom always makes. You can substitute different vegetables and greens and follow similar procedure. This is a hearty and healthy dish that leaves you satisfied without overfilling you. You can substitute spinach for other dark greens like mustard greens, kale, or swiss chard. The cook time will vary. Serve with steamed rice.

Provided by lucky

Categories World Cuisine Recipes Asian Indian

Time 1h50m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup red lentils
4 cups water
1 teaspoon salt, plus more for seasoning
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 onion, chopped
2 cloves garlic, minced
1 pinch ground turmeric
1 bunch spinach, chopped
1 large plum tomato, chopped
½ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
water, as needed

Steps:

Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 35.8 g, Fat 11.6 g, Fiber 13.3 g, Protein 14.8 g, SaturatedFat 1.8 g, Sodium 665.7 mg, Sugar 6.3 g

INDIAN DAHL WITH SPINACH

Indian Dahl with Spinach image

This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.

Provided by Gillian Stevens

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

1 ½ cups red lentils
3 ½ cups water
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
1 pound spinach, rinsed and chopped
2 tablespoons butter
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seed
1 teaspoon garam masala
½ cup coconut milk

Steps:

Rinse lentils and soak for 20 minutes.
In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

Nutrition Facts : Calories 362 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 18.3 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 692.6 mg, Sugar 5.5 g

TOMATO DAHL DAL (OR MANGO, OR CUCUMBER, OR LEMON, OR SPINACH)

Tomato Dahl Dal (Or Mango, or Cucumber, or Lemon, or Spinach) image

This recipe is amazingly versatile. My friend Sirisha from South India gave it to me. Read the end for how to change it for the different versions. Some of the ingredients are more easily available in Indian grocery stores (particularly the dal and curry leaves). You can sub half a jalepeno for the chile... leave the seeds or take them out as your spicy preference dictates. I always take the seeds out of the Thai chiles, and it comes out "moderately spicy."

Provided by Hwin5168

Categories Lentil

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup toor dal
1 1/4 lbs roma tomatoes, diced
3 green chili peppers, chopped (called "Thai chile)
1/2 teaspoon turmeric
2 teaspoons oil
1 tablespoon mustard seeds
1 tablespoon cumin seed
2 dried red chilies, torn up (sold as oriental chiles)
1/8 teaspoon asafoetida powder
10 -12 curry leaves, torn

Steps:

Wash dahl 2x. Soak half an hour or so if you want it softer. Add 3 c water.
Cook dahl 20-25 minutes over medium heat.
Add diced tomatoes, green chiles, and turmeric. Cook 20 minutes.
In a separate pan, heat oil (medium heat). Add mustard seeds, cumin seeds, red chiles, and asafoetida. Mustard seeds will "pop" like popcorn. (I advise keeping a lid on it to avoid seeds all over your stove.).
Add seed mixture to dahl. Add salt to taste and curry leaves. Cook for 2-3 more minutes. Serve with rice. Enjoy!
To make mango dal, cut up 2 green mangoes. (again, available in Indian grocery stores). Use in place of tomatoes. This makes a sweet dal.
To make cucumber dal, peel and cut up 2 cucumbers or Indian cucumbers (dosaki). Use in place of tomatoes.
To make lemon dal, do not add a vegetable and add the juice of 2 lemons with salt and curry leaves.
To make spinach dal, add 2 c fresh spinach (or frozen spinach) about 10 minutes before cooking is over.
You may have to add a little water with the different types of veggies.

Tips:

When making tomato dal, use ripe, juicy tomatoes for the best flavor.
If you don't have a blender or food processor, you can mash the tomatoes by hand.
Add a dollop of yogurt or sour cream to your dal for a creamy, tangy flavor.
Serve dal with rice, roti, or naan bread.
To make mango dal, use sweet, ripe mangoes.
Add a bit of ginger and green chili to your mango dal for a spicy kick.
Serve mango dal with rice or roti.
To make cucumber dal, use fresh, crisp cucumbers.
Add a bit of mint or cilantro to your cucumber dal for a refreshing flavor.
Serve cucumber dal with rice or roti.
To make lemon dal, use fresh, juicy lemons.
Add a bit of black pepper to your lemon dal for a tangy flavor.
Serve lemon dal with rice or roti.
To make spinach dal, use fresh, baby spinach.
Add a bit of garlic and cumin to your spinach dal for a flavorful twist.
Serve spinach dal with rice or roti.

Conclusion:

Dal is a versatile and delicious dish that can be enjoyed in many different ways. With its variety of flavors and textures, dal is a great addition to any meal. Whether you are looking for a hearty and filling dish or a light and refreshing meal, dal has something to offer everyone. So next time you are looking for a new and exciting dish to try, give dal a try. You won't be disappointed!