Jamie Oliver's 15 Minute Meals: Daal Curry recipe (2024)

FAQs

What kind of lentils for dal? ›

As an ingredient, dal refers to a split version of legumes like lentils, chickpeas, etc. As a recipe, dal is made by simmering together yellow or red split lentils with warming spices and often coconut milk, tomatoes and broth to create a lovely, super-nutritious meal with a stew-like consistency.

Its porridge-like thick, creamy texture is incredibly homey, but it's the combination of Indian spices and aromatics, fried in ghee or oil, that make this dish come alive with flavor. While you can certainly eat it with a spoon, it's even better to tear off a hunk of roti or naan and scoop up some of the dal.

They should have the consistency of porridge – thicker than soup and looser than houmous. Add more water as necessary (you will be surprised how thick they can get over just a couple of extra minutes cooking), and mix in your aromatic fried mixture.

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Dal is just boiled lentils, with simple spices added after boiling. A 'curry', on the other hand, is usually heavily spiced. In a curry, the spices are added at the start, not at the end.

One of the most nutrient-dense pulses known to us is urad dal, or black lentil. Urad dal, being low in fat and calories, aids in better digestion. It is considered to strengthen our nervous system, increase energy levels, improve heart health, and strengthen our bones because it is high in protein and vitamin B3.

So, always wash and soak them before cooking. Split dals take 6 to 8 hours to soak whereas heavy legumes, such as Rajma, Chana or Chole, should be cooked after soaking for 12 to 18 hours to get the right taste and texture. The best option is to soak the lentils and legumes overnight.

Dal: Estimate about 100 to 150 grams of dal per person.

Toor dal or yellow pigeon peas are a must-have in Western and Southern India. Rich in protein and folic acid, they're typically sold split and skinned. Like chana dal, toor dal can go from store to table rather quickly, as they do not require soaking. These make for a good pairing with amazing rice dishes.

In this recipe, I use moong dal (AKA yellow split lentils), but growing up, my mom most often used toor dal (AKA yellow split pigeon peas). You can easily substitute with other split lentils. The cook time will vary, with the chana dal likely taking the longest, so you need to keep an eye on the dal as it cooks.

Why do you remove foam when cooking dal? ›

Saponins are naturally occurring compounds found in various plant foods, including dals. Social media is nowadays full of chatter about how soaked pulses or cooked dals, which have a foamy layer on top, called saponins, may be affecting your health if consumed regularly.

To retain some texture but thicken the dish, you can use a cornstarch slurry or simply add some potato flakes, a couple of tablespoons at a time. Neither method will add any appreciable taste. If there isn't too much water already in dal, you can just mash them or even blend them. That will make the dal thicker.

Jamie Oliver revealed he lost two stone by eliminating meat from his diet. He decided to lose weight after realising how unhealthy his eating habits were. Feeling the need to make a change in his lifestyle, the 44-year-old celebrity chef decided to replace meat-based meals with vegetarian options.

Oliver confessed that he has given up meat for the most part, as well as making sure he was moving around more: “I pushed meat down, pushed veggie up, got more sleep and more movement.”

Some of the most common types of lentils used in Indian cooking include masoor dal, toor dal, urad dal, and chana dal. Lentils can be cooked in a variety of ways, including boiling, simmering, or roasting.

Though the dish can be made with any lentils of your choice like moong dal, chana dal or masoor dal, Toor dal (split pigeon peas) are most widely used. In restaurants a combination of toor dal and masoor dal is used. Every family has their own choice and preference of lentils, spices and herbs used in a dal fry recipe.

English names sometimes also depend on the country or shop (for eg yellow lentils can mean any of the yellow dals, but in the US in mostly petite yellow lentils are used for Mung dal(split mung bean)).

Red (or yellow) lentils cook much more quickly than any other variety. They become soft and tender after simmering for just 15 minutes! As they cook, they melt and dissolve, creating a delicious creamy texture. Consequently, they're a great choice for adding to thick curries, stews, or an Indian dal.