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Gitanjali Roche

Dhal recipes - 4 recipes

By Gitanjali Roche

Dhal is a classic Indian side dish and comfort food for children with a tummy ache. Dhal is the Hindi word for lentils, and the hundreds of variations of dhal depend of the hundreds of variations of lentils! My recipe for dhal was passed down to me from my Indian father, and changes based on the color of lentils that I can find. You can make dhal quite soupy and eat it as an appetizer or warm winter main dish, or you can make it thick and creamy as a great side dish to Indian curries or stews. The secret to dhal lies in the spice mix that you add to it at the end, called the ''chaunk' or 'tadka'. To make this, you lightly fry aromatic spices like cumin, mustard seeds, chilies and ginger in butter or ghee, and then mix it in with the dhal once it's done. My advice is to make sure that you fry your spices well, until they release all their aromas and perfume your house like an Indian temple.

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INGREDIENTS

  • 2.25 Cups of flour
  • 1 Egg, beaten
  • 3 Tsp. of lard
  • 1/5 Cup of warm water
  • 5 Tsp. of olive oil
  • 1 Onion, minced
  • 1/2 pound of ground beef
  • Salt and pepper, to season
  • 1 Tsp. of chili powder
  • 1 Tsp. of cumin
  • 2 Garlic cloves, diced
  • 1 Can of diced tomatoes

METHOD

  1. In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly. 
  2. In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well. 
  3. Roll out the empanada dough, and cut out circles with a ramekin. 
  4. Cover a baking tray with a piece of parchment paper, and place the dough circles on top. 
  5. Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
  6. Cook at 350°F for 15 to 20 minutes, or until golden.
  7. Remove from oven... and enjoy!

Top rated Dhal recipes

By

One of the easiest and healthy snack for your tea time

  • Moong Daal -1 cup
  • rice - 2 tea spoon
  • urad daal - 2 tea spoon
  • Onions - 1/2 a big onion or 1 medium (finely chopped)
  • Green chili - 1 or 2 (as per your spice level) (finely chopped)
  • Perungayam - 2-3 pinches
  • salt - to taste
  • Oil to deep fry
  • curry leaves - a few (finely chopped)
4.3/5 (12 Votes)

By

This is a recipe for occasion deepavali

  • Chana dal - 1 cup
  • or Chana dal 1/2 cup and Moong dhal 1/2 cup
  • Jaggery - 1 cup
  • cashew nuts - 1/2 cup
  • Elachi - 1 teaspoon
4.2/5 (13 Votes)

By

Dry roast Chana dal and soak in water for 1 hour

  • Chana dal 1 cup
  • Jaggery 3/4 cup
  • Coconut grated 1/4 cup
  • Elachi 1/2 spoon
  • Ghee 1 tablespoon
  • Maida 2 cups
  • Kesari powder to add colour
  • Salt 1 pinch
  • Oil 2 tablespoon
2.9/5 (28 Votes)

By

add turmeric and salt. cook dal with tomato To make tadka, heat oil, Add cummin seeds, finely chopped ginger and ...

  • Split red gram 120 gms
  • Salt to taste
  • Turmeric a pinch
  • Tomato 1
  • Coriander Leaves few
  • Cummin seeds 5 gms
  • Ginger 10 gms
  • Garlic 10 gms
  • Green chillies 2nos.
  • Onion 50 gms
  • Chilly powder 5 gms
2.2/5 (5 Votes)

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