red lentil dhal - made to much can I store it

samminich

I have just made a lovely red lentil dhal, however I have enough for another meal, can I store it to use it later.

pavlovs_dog

any chance of a recipe?

Nova5

I would of thought so - let it cool and bung in fridge or freezer.

Did you find the recipe on this site - if so could you point me in that direction?

Thanks, Nova x

overlykeensaver

I regularly freeze red lentil dhal (but not if made with coconut milk as not sure how well that freezes). I find that on defrosting the red lentils go more mushy but that doesn't bother me!

samminich

I am sure I found it on this site (thanks to whoever it was) but here it is anyway. I didn't say how many it was for so I did half the amounts when I made it, and it gave two adults a good lunch with enough for another one.

I will try freezing it, it doesn't bother me being mushy either can use it as an excuse for more naan or similar.

100g/3½oz ghee
1 tsp garlic, crushed
1 tsp each fresh chilli and ginger, finely chopped and mixed
2 tsp powdered turmeric
15g/3 tsp garam masala
1 tsp salt
15g/3 tsp ground coriander
2 tbsp fresh coriander, finely chopped
1 star anise
1 cinnamon stick
2 tsp mustard
1 large whole tomato, diced finely
1 medium onion, diced finely
2 sticks celery, diced finely
2L/3½pt water
1kg/2¼lb red lentils, washed well

Method
1. Heat ghee in a large heavy-based saucepan until it begins to simmer.
2. Add garlic, chilli & ginger, all the spices and herbs, mustard, tomato, onion and celery. Fry for about 10 minutes until well blended. The mixture should give off a spicy aroma and the moisture will evaporate.
3. Add the water and bring to the boil (make sure it is really bubbling well). Stir the lentils in quickly & thoroughly. Cook on a low heat for about half an hour, until the lentils are soft, stirring occasionally. If the dhal becomes too thick by the time the lentils are soft, add a little water.

Queenie

You can freeze Dhal, but as you've put garlic in your version, wrap it really well or the smell might affect the other foods in your freezer. That particular recipe has a lot of ingredients in it. The recipe I use is for 4 - 6 people and only uses 6oz of red lentils; in your recipe it requires 2lb, so it looks like it would probably serve 4x that amount easily

overlykeensaver - never heard of putting coconut milk into lentil dhal

Nova5

I have about 350g in my cupboard - could I possibly have your recipe Queenie? I would also like to keep it as simple as poss if you have fewer ingredients.

My Stepmum put coconut milk into her lentil dhal - think it was a Nigel Slater recipe. Very nice, although I'd like to try it without as it isn't a regular in my store cupboard.

Thanks, Nova x

Queenie

Bear in mind that Dhal is a peasants dish so would be made to serve the multitude without too many ingredients/expense

6oz red lentils (pre soaked for approx 1 hour)
1 oz butter
1 onion
1 tsp mustard powder
1 tsp garam masala (use mixed spice if you don't have GM)
1 pint stock

To prepare the lentils, put in a bowl and cover with hotwater and soak for approx 1 hr.

Drain then rinse.

(This is not alway necessary, depending on your supply of red lentils! The soaking/draining/rinsing depends on the suppier; some lentils need this to be clear of grit)

Fry the onion in the butter until soft. Stir in the mustard, turmeric, and GM (or mixed spice if using) for approx 5 mins. (You need to do this to fully release the flavours from the spice).
Add the lentils and stock, cover and simmer for 30- 60 mins, or until the lentils have dissolved and the dhal is the consistency of pea soup... add any salt for taste.

Serve or prepare for freezing and serving later.

Cool quicky ( ie, put the pan into a bowl of cold water, within view of an open window); transfer to a rigid container, seal, label and freeze!

To defrost and serve: - thaw in a fridge overnight, then reheat, gently, on the hob, stirring occassionally.

HTH

Nova5

Lovely, thanks Queenie.

Should I use veg stock or could it be chicken? (I have some in the freezer)

samminich

Queenie - Your recipe does have a lot less ingredients, I will try it soon, I like to experiment.

However as we eat lots of indian and spicy food the spices are in the cupboard so didn't have to worry about the expense of them.