5 delicious recipes for dhal with lentils just like in India! Will you try it with us?

These Indian Dhal recipes will transport you straight to India!

The delicious combinations of spices from the Far East will not leave you alone.

At the same time, this dish is a real protein bomb, which is essential for quality muscle growth!

Will you try it with us?

Indian red lentil dhal

This Indian dish is ready in practically 30 minutes, that’s how easy it is to prepare. Just a “one pot” recipe that tastes fantastic! Prepare a real Indian feast for your family!

What will we need

1. A spoonful of olive oil
2. A large onion (finely chopped)
3. 5 cloves of garlic
4. 20 g fresh ginger (peeled and chopped)
5. A tablespoon of Indian spices (Garam Masala)
6. A teaspoon of turmeric
7. ½ teaspoon chili
8. 270 g red lentils (uncooked)
9. 400 g canned tomatoes
10. 380 g of coconut milk
11. 700 ml of vegetable broth
12. Teaspoon of salt
13. Juice of ½ lemon
14. 90 g of baby spinach
15. 750 g of boiled rice

Method

2. In a large pot, fry the chopped onion in olive oil over medium heat
3. Then add garlic and ginger
4. Sauté for about 5-8 minutes
5. Sprinkle Indian spices, turmeric and chili into the pot
6. Stir the mixture together until fragrant
7. Add lentils, tomatoes including juice, coconut milk and stock to the pot
8. Mix everything together well and increase the temperature
9. Bring the mixture to a boil and cook for about 15 minutes until the lentils are soft
10. Squeeze ½ a lemon into the pot and add the spinach
11. Add salt to taste
12. We serve with boiled rice

Vegan lentil dhal

This temptingly creamy dish is the best idea for a delicious Saturday lunch. The aroma that will waft through your home will lure all diners to the table even before you finish cooking.

What will we need

1. 2 tablespoons of olive oil
2. Onion (diced)
3. A spoonful of grated ginger
4. A teaspoon of chili
5. 2 bush tomatoes (finely chopped)
6. A handful of cilantro
7. 2 spoons of curry
8. A teaspoon of mustard seed
9. 2 teaspoons cumin
10. A teaspoon of ground cinnamon
11. A teaspoon of cinnamon
12. 2 cloves of garlic
13. 700 ml of vegetable broth
14. 250 ml of coconut milk
15. 180 g of red lentils
16. Juice of 1 lemon
17. A pinch of salt and pepper

Method

1. Heat a large saucepan over medium heat
2. Add olive oil, onion, ginger, chili, tomatoes and coriander to it
3. Salt and pepper
4. Stir the mixture in the pot until the onions are golden, which is about 5 minutes
5. Add curry and mustard seeds
6. When the seeds start to pop, add the rest of the spices and garlic
7. Cook the mixture until fragrant
8. Add lentils, stock and coconut milk
9. When the mixture starts bubbling in the pot, reduce the heat to minimum
10. Let the mixture bubble like this for about 20 minutes, until the lentils are nicely soft
11. Taste the dhal and season as needed, for example with salt and lemon juice

Hot dhal with jalapeño

If you like to tickle your taste buds with something spicy, jump right into this lentil dhal recipe and enjoy this dish full of exotic combinations in less than 30 minutes!

Method

1. 200 g of red lentils
2. 2 tablespoons of ginger
3. A teaspoon of mustard seed
4. 50 g of fresh coriander
5. 4 bush tomatoes (chopped)
6. 3 onions (chopped)
7. 3 jalapeño peppers
8. A spoonful of ground cumin
9. 6 cloves of garlic
10. 2 tablespoons of olive oil
11. 250 ml of water
12. Pinch of salt
13. 300 g of cooked jasmine rice

Method

1. Soak the lens overnight
2. The next day, we cook it in salted water or in a pressure cooker
3. We cook it until it is beautifully soft to the bite
4. Heat oil in a pan and add mustard seeds
5. When the seeds start to pop, add onion, ginger, jalapeños and garlic
6. Fry until the onions and garlic have a golden hue
7. Then add chopped coriander, cumin and tomatoes
8. Mix everything well and cook until the tomatoes are soft
9. Add water and cook for another 6 minutes
10. Add cooked lentils to the mixture and mix
11. Add salt to taste and remove from the heat
12. Dhal is served while still warm with boiled jasmine rice

Lentil dhal with curry

A simple Indian curry tempered with quality spices and herbs is a very popular dish in India, served with rice or naan bread.

What will we need

On the lens

1. 200 g of red lentils
2. A teaspoon of turmeric
3. 450 ml of water

On the basis

1. A teaspoon of ghee
2. A teaspoon of ground cumin
3. 2 teaspoons of whole cumin
4. 2 bush tomatoes (chopped)
5. ½ onion (finely chopped)
6. 2 green chillies (chopped)
7. A pinch of dried coriander
8. Teaspoon of salt
9. Handful of fresh coriander (chopped)

For tempering

1. 2 teaspoons of ghee
2. A teaspoon of mustard seeds
3. A teaspoon of cumin
4. 2 teaspoons of chili
5. ½ teaspoon red pepper

Method

1. Rinse the lens thoroughly and soak it in water for 15 minutes
2. Then drain it and put it in a pot with water
3. Add turmeric and bring to a boil
4. We cook like this for 2-3 minutes, then lower the heat and cook on medium heat for another 30 minutes
5. Lentils should be soft to the bite, if not, cook for another 5 minutes
6. The final version of the lens should have a nice creamy consistency
7. For the base, heat ghee in a pan and add cumin seeds
8. Fry and then add the onion together with the green chili
9. Saute until the mixture becomes fragrant
10. Add the tomatoes and mash them to release the juice
11. Add crushed cumin, coriander, chili powder and salt to the pan
12. Mix everything well and add boiled lentils to the base
13. Cover and let the dhal cook for 5 minutes
14. If the consistency seems too thick, add a little water
15. Add ghee to the new pan
16. Let it dissolve and add mustard seeds and whole cumin
17. Roast the seeds, add chili and paprika
18. Pour this hot mixture over the dhal before serving and garnish with chopped coriander

Indian dhal with coconut milk

An Indian dish scented with coconut milk, which makes it even creamier and tastier. Don’t be afraid of this delicious combination, it really is worth the taste.

What will we need

• A tablespoon of coconut oil
• 600 g onion (diced)
• 4 cloves of garlic (pressed)
• A tablespoon of fresh ginger (grated)
• A teaspoon of turmeric
• ½ teaspoon coriander
• ½ teaspoon of pepper
• teaspoon of salt
• ½ teaspoon red pepper
• 380 g red lentils (uncooked)
• A can of coconut milk
• 3 cups of vegetable broth
• A handful of fresh coriander
• 400 g of boiled jasmine rice

Method

• Heat the pan on the stove to medium temperature, add coconut oil
• When the oil melts, add chopped onion, garlic and ginger
• Mix until the ingredients are soft
• Then we add spices, coconut milk, lentils and broth
• Increase the temperature so that the mixture begins to boil slightly
• When the mixture begins to bubble slightly, let it cook uncovered for 25-30 minutes
• Cook until the lentils soften and the dhal thickens
• Then remove from the heat
• Dhal is served with fresh coriander, rice or on its own

Dhal with chicken and lentils

Delicious with red lentils, coconut milk, simple spices and juicy chicken, this dish becomes a protein bomb!

What will we need

• 500 g chicken thighs (without skin)
• A teaspoon of olive oil
• 3 cloves of garlic (pressed)
• A tablespoon of fresh ginger (grated)
• Chili pepper (chopped)
• ½ teaspoon cumin
• A teaspoon of mustard seeds
• 3 teaspoons of turmeric
• A teaspoon of Indian spices (Garam Masala)
• 200 g red lentils (uncooked)
• 400 ml canned tomatoes (chopped)
• 400 ml of coconut milk
• 500 ml of vegetable broth
• Juice of ½ lemon
• 2 handfuls of baby spinach
• A pinch of salt and pepper

Method

• Salt and pepper the chicken
• Heat the oil in a pan and start frying the chicken at a high temperature
• Fry the chicken on each side for 5 minutes until browned
• When the chicken is ready, set it aside
• Then heat the oil in a large pot and add the onion
• Fry the onion until soft and golden
• Add garlic, ginger and chili, cook while stirring constantly
• Then we add cumin, turmeric, coriander, mustard seeds and garam masala to the mixture
• Cook for a while and then add the chicken
• Add lentils, tomatoes including juice, coconut milk and stock to the mixture
• Mix and let it cook at a low temperature for 15-20 minutes
• The lentils must be soft and at the same time the mixture must reduce and thicken
• Taste the dhal and add salt and pepper to your preference
• Finally, stir in the lemon juice and baby spinach

How to make naan bread

What will we need

• 4 g of loose yeast
• 125 ml warm water
• 15 crystal sugar
• 30 g whole milk
• Eggs (beaten)
• Teaspoon of salt
• 270 g plain flour
• 2 tablespoons of ghee
• 30 g of butter
• Clove of garlic
• A handful of cilantro

Method

• First, we make the yeast
• Mix the yeast, warm water and sugar, mix it all in a bowl, cover with a towel and let the yeast rise in a warm place
• In the meantime, whisk the milk with the egg
• Sift the flour into a large bowl and add salt
• Add yeast to the flour and work the dough into a ball
• Cover the bowl with a tea towel and let it rise for at least an hour
• Divide the risen dough on a floured surface into six pieces and form balls from them
• Lightly flour them, cover with a towel and leave to rest for 15 minutes
• Then roll each ball into patties
• Heat a very thin layer of oil in a pan to a high temperature
• We start frying the naan cakes individually, for a minute on each side
• The surface should be golden and bubbles should form
• Turn the pancakes over and fry for another minute
• Brush the freshly baked naan with melted butter and sprinkle with coriander

How to prepare papadum

Papadum recipes, like most recipes, vary by region and household where they are cooked. It is most often made from lentil flour; chickpea flour and in some areas also potatoes.

What will we need

• 2 cups chickpea flour
• Oil
• ¼ cup of water
• Teaspoon of salt
• A teaspoon of whole cumin
• ½ tsp freshly ground black pepper (optional)

Method

• Preheat the oven to the lowest possible temperature
• Mix all the ingredients in a large bowl and knead until a sticky dough is formed
• Turn the dough out onto a lightly floured surface and knead until smooth
• When the dough is well worked out, we roll it out
• The dough must be very thin, but be careful not to tear it
• We cut out circles from the dough using a cookie cutter
• Spread the cut circles on a baking sheet, put them in the oven to dry
• Heat the oil in a pan to a medium-high temperature
• When the oil is heated, we begin to carefully put the dried papadum rounds into it
• The dough will start to puff up and look like a blister
• Be ready to turn the dough to the other side and remove it from the oil after another 30-45 seconds
• Place the papadums on a plate lined with a paper towel to drain excess oil

Still not sure why to try this recipe? The reason can give you the argument that Indian food is delicious because of the combination of spices that are used to prepare the dishes and then especially the fresh spices. If you still doubt your decision, try another recipe with this super healthy legume and try, for example, lentil recipes in a variety of ways.