Royal Salute Dal Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3 cup red lentils, rinsed well and drained
2 TBsp extra virgin olive oil
1 large onion, chopped to 1/4 inch pieces
8 cloves (minimum) to 6 bulbs (2" diameter) garlic, peeled & finely chopped
(can use powdered garlic - 1-2 TBsp, however fresh is more flavorful)
1 Tsp cumin seed, plus 1/2 TSP ground cumin
4-6 Serrano chili, seeds removed, finely chopped
6-8 Cardamom pods
1/2 Tsp black cardamom seeds
6 cloves
2 cinnamon sticks, 3 inch long, broken in pieces
5 Bay leaves, split horizontally along main vein, leaving pieces attached
1 24oz can diced tomatoes
3 cups water
arrowroot as needed to thicken
2 TBsp fresh squeezed lemon juice (when serving)
|
|
Directions: |
Directions:1. Measure into fine mesh colander and rinse lentils with cold water until it runs clear. Set aside to drain.
2. Chop onion, garlic chili. Set aside in separate bowls.
3. Put olive oil in thick bottom, non-stick pan. Turn on heat to medium. (Adjust heat level if needed to prevent vegetables from burning.)
4. Add chopped onion to oil in pan. Sauté until translucent. Add chopped chili. Sauté until just beginning to be fragrant. Add chopped garlic. Sauté until just begins to soften.
5. Add cumin to sautéed vegetables. Stir in to distribute evenly. Cook 1 minute then turn off heat.
6. Prepare Spice Bag: Put Cardamom, cloves, cinnamon sticks, Bay Leaves in 4-6 inch square of cheesecloth. Draw corners to center, wrap kitchen string around cheesecloth close to top of spices. Set aside.
7. Empty can of diced tomatoes into slow-cooker. Add water (rinsing can with some of the water).
8. Add rinsed and drained red lentils to liquid in slow-cooker. Stir to distribute and break up any clumps.
9. Add sautéed vegetables, Spice Bag. Stir to distribute.
10. Put the cover on the slow-cooker. Turn on slow-cooker to low (for all day cooking) or high (to eat in 2-4 hours).
Just before serving, check thickness of Dal. It should mound on a spoon. If runny, sprinkle arrowroot (1 TBsp at a time) and stir into the dal until it reaches desired consistency.
Serve in individual bowls topped with lemon juice, with Naan (bread) on the side.
Leftover Dal can be stored in refrigerator for about 2 weeks, or canned (using pressure canner and adding lemon juice before sealing jars) for shelf stable storage.
Typically, after first meal (2 servings) there is enough left to fill 5-6 quart canning jars. |
|
Number Of
Servings: |
Number Of
Servings:12 servings (1.5 to 2 cups each) |
Preparation
Time: |
Preparation
Time:30-40 minutes, 2-12 hours cooking time (depending on slow cooker) |
Personal
Notes: |
Personal
Notes: This recipe is adapted from Dal Nizami traditional recipe in "India Cookbook" by Pushpesh Pant. The original recipe called for several types of dal (lentils) that are not readily available in the US. Experimenting with green and red lentils resulted in using all red lentils. They create the thick consistency when full cooked. Also, some of the spices were prepared 'pastes' so those became chopped and sautéed vegetables to shorten the preparation process. The original recipe was written with process steps and ingredients combined, so they are separated into ingredients then process steps in this adaptation. Cooking was in a traditional Indian 'soup pan' and cooked all day with frequent stirring, so that became a slow cooker.
|
|
This recipe for Royal Salute Dal is from