Dals are incredibly practical. As a rule, they are made quickly and they are incredibly healthy, because they are a good source of vegetable protein. As a result, they also last for a long time. When things need to go fast, red and yellow lenses are especially beneficial thanks to their short cooking time. Therefore, this dish is ready in less than 30 minutes!
Red and yellow lentils Dal
Actually, I wanted to cook a little less Indian and concentrate more on Oriental and Thai cuisine, but I always end up with such a small Indian Dal. In the meantime, such a dal has become a small all-rounder for me, because it not only tastes great with rice, naan or paratha , but also as a filling for wraps it cuts a fine figure.
It is also nice that you can vary the consistency simply by the addition of liquid, depending on the purpose.
This recipe came about because I really wanted to cook my yellow lentils Dal, but then thought so: Oh, let’s do it with yellow and red lentils … and a handful more tomatoes … The result did not just look beautiful – me think the pictures are great – but also tastes great. I just have to share it with you!
Tips and tricks for red and yellow lentils Dal
- The dish can be prepared super. Cook the lentils and leave to stand in the closed pot, the masala ( the cooked seasoning of onions, ginger, garlic, tomatoes and spices ) can also be prepared. Later, combine both, possibly add liquid and boil again.
- If you can not get fresh tomatoes or have no ready, then just use peeled tomatoes from the tin or polpa , Rinse the peeled tomatoes briefly or let them drain and weigh them out in the same way.
- Do you cook for children? Then drop the ground chillies and use pepper powder instead.
- For a more beautiful texture, just roll the tomatoes roughly and then purée.
- Are the tomatoes not nice aromatic and slightly bitter? Then add a pinch of sugar at the end.
- You can achieve a rounder flavor by adding 1 – 2 tablespoons of yogurt or coconut milk before serving.
- No amchur at home? Usually found in Asia shop, but can be replaced with lemon juice, as it serves as an acidulant.
- 60 g yellow lenses
- 60 g red lentils
- 350 ml of water
- ¼ tsp turmeric
- ¼ teaspoon cumin seeds
- 1 kl. Onion (30 – 40 g)
- 250 g of tomatoes
- 10 g of ginger
- 2 cloves of garlic
- ½ tsp Garam Masala
- ¼ tsp turmeric
- ¼ tsp coriander
- ½ teaspoon cumin
- ½ teaspoon amchur (dried mango) or 1 – 2 tablespoons lemon juice
- ½ tsp Deggi Mirch or ¼ tsp ground chilli or ½ tsp paprika (mild)
- 1 tbsp oil / ghee
- some water
- lemon juice
- 2 – 3 tablespoons yoghurt or coconut milk (optional)
- Coriander or parsley leaves
- if necessary, a pinch of sugar
- Rinse lenses several times, drain and bring to a boil with water (about 3 times the amount) to boil. Cook until they are cooked. In the pressure cooker: 3 – 4 min. Normal pot: 10-13 min. Note: The lenses should be really soft cooked for a dal
- Peel onion and chop finely. Finely dice or puree tomatoes. Provide ground spices. Peel garlic and ginger and finely grate / squeeze / mortar. Preparing cumin seeds.
- Heat the oil in a medium-sized pan and add the cumin. Wait for bubbles to rise, then add onions and fry until golden.
- Add the ginger-garlic paste and fry briefly until the characteristic scent develops.
- Add tomatoes and the ground spices. Fry until the tomatoes are cooked and oil settles on the sides of the pan.
- Add the cooked lentils with any remaining cooking water and stir well.
- Bring the dhal to boil briefly and possibly add water to achieve a thinner consistency.
- Season with salt and lemon juice. If the tomatoes are too bitter, add some sugar. Add yoghurt or coconut milk as desired.
- Allow to simmer for a few minutes over low heat until the desired consistency is achieved.
- Garnish prepared dal with fresh chopped coriander or parsley leaves and a pinch of garam masala.