DAL MAKHANI (INDIAN LENTILS)
Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.
Provided by SOGOLONDJATA
Categories Side Dish Beans and Peas
Time 4h15m
Yield 6
Number Of Ingredients 21
Steps:
- Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
- Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
- Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
- Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
- Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.
Nutrition Facts : Calories 389.6 calories, Carbohydrate 37.1 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 15.6 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 420.2 mg, Sugar 3 g
MASOOR DAL (SPICED RED LENTILS)
What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."
Provided by Nigella Lawson
Categories easy, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
- Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
- Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
- To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams
More about "indian spiced lentils recipes"
INDIAN SPICED LENTILS RECIPE - LAURA IN THE KITCHEN
Web Preparation 1) In a small food processor, add the onion and garlic and pulse until its really finely chopped. 2) In a medium saucepan, add the oil along with the onion mixture and …
From laurainthekitchen.com
From laurainthekitchen.com
- In a medium saucepan, add the oil along with the onion mixture and ginger, turn the heat on medium and saute for about 4 minutes.
- Add about 2 Tbsp of water to the onion mixture followed by the garam masala, stir for a few seconds, then add the lentils and water.
- Bring the mixture to a boil, allow it to simmer for about 20 minutes or until the lentils have softened, season with salt and cilantro to taste.
DAL (INDIAN LENTIL CURRY) | RECIPETIN EATS
INDIAN-SPICED LENTILS AND LAMB RECIPE | MYRECIPES
Web 1 jalapeño pepper, chopped 5 garlic cloves, minced 1 tablespoon tomato paste ¾ cup brown lentils 2 cups fat-free, lower-sodium chicken broth 1 cup water ¾ cup light coconut milk 1 (15-ounce) can whole peeled tomatoes, …
From myrecipes.com
From myrecipes.com
RECIPE: INDIAN-SPICED SALMON WITH LENTILS | WHOLE FOODS MARKET
Web Heat a large nonstick skillet over medium heat with remaining 1 tablespoon oil, swirling to coat. Add fillets skin-side down to skillet and cook until browned, about 3–4 minutes. …
From wholefoodsmarket.com
From wholefoodsmarket.com
INDIAN-SPICED LENTILS RECIPE ON FOOD52
Web Oct 6, 2011 Stir in tomatoes and tumeric. Bring to a rolling boil and simmer until the lentils are soft and cooked, about 30 minutes. Heat olive oil in a large skillet under medium high heat until hot. Add bell peppers and …
From food52.com
From food52.com
SPICY CURRIED MUNG BEAN SPROUTS - BBC TRAVEL
Web Sep 4, 2023 For the curry: 200g (1 cup) whole green mung beans or pre-sprouted mung beans 2 tbsp ghee or canola oil 1 tsp mustard seeds ½ tsp cumin seeds ½ tsp ground …
From bbc.com
From bbc.com
INDIAN SPICED RED LENTIL & CHICKEN SOUP - ONCE UPON …
Web Instructions. Heat the vegetable oil in a large soup pot over medium heat. Add the garam masala and cook for 30 seconds, or until fragrant. Add the chopped carrots, onions, apples, and celery and cook, stirring frequently, …
From onceuponachef.com
From onceuponachef.com
INDIAN-SPICED ROASTED VEGETABLES & LENTILS – LENTILS.ORG
Web Preheat oven to 425°F (220⁰C). In a small bowl or glass measuring cup, combine oil, turmeric, cumin, coriander, salt, and garlic. Stir well. In a large bowl, combine cauliflower, …
From lentils.org
From lentils.org
DAL, INDIAN SPICED LENTILS - TO SIMPLY INSPIRE
Web Jul 15, 2016 Instructions. Add the oil, butter or ghee to a large pot and melt over medium-low heat, Add the onion and cook until translucent, about 5-7 minutes. Add the garlic and ginger and cook for another 1 minute. Add …
From tosimplyinspire.com
From tosimplyinspire.com
INDIAN-SPICED RICE WITH LENTILS RECIPE | BON APPéTIT
Web Nov 30, 2001 1 cup basmati rice* 2 teaspoons vegetable oil 2 1-inch pieces of cinnamon stick 2 whole cloves 1 teaspoon cumin seeds 3 garlic cloves, finely chopped 2 …
From bonappetit.com
From bonappetit.com
SLOW-COOKER INDIAN-SPICED LENTILS - OUR BEST BITES
Web Nov 9, 2012 Indian-Spiced Slow-Cooker Lentils Recipe lightly adapted from Weight Watchers Ingredients: 2 cups red lentils (if you can find them…check the bulk bins or a Middle Eastern market) 10 ounces …
From ourbestbites.com
From ourbestbites.com
BEST INDIAN SPICED LENTILS RECIPE - HOW TO MAKE …
Web Dec 24, 2010 1 teaspoon ground mustard 1/2 teaspoon ground turmeric 1 cup green lentils 1 1/2 cups chicken stock (or water for vegetarian option) 4 scallions, thinly sliced, white and green parts divided 1 green jalapeno …
From food52.com
From food52.com
SPICED INDIAN LENTILS (DAL RECIPE) - COOKED BY JULIE
Web Jan 22, 2018 Combine the lentils, turmeric, 1 tbsp ginger garlic paste, and 4 cups water. Cook over high heat until it comes up to a rapid boil, then reduce the heat to medium-low and cook for 20 minutes. While the …
From cookedbyjulie.com
From cookedbyjulie.com
INDIAN SPICED LENTIL SOUP RECIPE | SOUP RECIPES | PBS FOOD
Web Directions. Sauté the onion, garlic and curry leaves in a large stockpot over medium-high heat until the veggies turn translucent. Add the jalapenos and continue to sauté for 10 …
From pbs.org
From pbs.org
13 LENTIL RECIPES THAT WILL TAKE YOU AROUND THE WORLD
Web Sep 7, 2023 Dosa (Indian Rice-and-Lentil Crepes) Serious Eats / Vicky Wasik. Made from rice and urad dal, this quintessentially South Indian savory crepe can be served with any …
From seriouseats.com
From seriouseats.com
INDIAN SPICED LENTILS WITH RICE - THE SCRAMBLE
Web Oct 24, 2021 Combine the oil, onion, curry powder, bay leaves, lentils, sausage, raisins and 3 cups water in the slow cooker. Cook on low for 8 - 10 hours or on high for 4 - 5 hours. Add the cooked rice 15 - 30 minutes …
From thescramble.com
From thescramble.com
AUTHENTIC MASOOR DAL (INDIAN RED LENTILS) – A COUPLE …
Web Jun 17, 2019 Add 5 cups warm water to the lentils and bring to a boil. When the surface of the water is bubbling, cover the pan, lower the heat, and simmer gently for 30 minutes. Stir occasionally to ensure the dal is …
From acouplecooks.com
From acouplecooks.com
CURRY SPICED LENTIL BURGERS WITH CILANTRO CHUTNEY …
Web Jul 7, 2023 In a large skillet over medium heat, heat 2 tablespoons of the oil. Add the chopped vegetables and cook for 4 to 5 minutes, or until softened. Add the turmeric, coriander, cumin, and 3/4 teaspoon salt and …
From simplyrecipes.com
From simplyrecipes.com
SLOW COOKER INDIAN-SPICED LENTILS - HOST THE TOAST
Web Jan 12, 2016 Slow Cooker Indian-Spiced Lentils January 12, 2016 by Morgan 30 Comments Jump to Recipe Since moving, I've learned that there's a fat chance of finding decent takeout in this town. The pizza …
From hostthetoast.com
From hostthetoast.com
INDIAN-SPICED RED LENTIL BITES – LENTILS.ORG
Web Ingredients 2 cups (500 mL) cooked split red lentils, room temperature 1/2 cup (125 mL) almond meal (ground almonds) 1/2 cup (125 mL) minced red onion 2 Tbsp (30 mL) finely …
From lentils.org
From lentils.org
SLOW-COOKER INDIAN-SPICED LENTILS WITH SPINACH
Web Nov 6, 2018 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 1 (14-ounce) can unsweetened coconut milk 1 (5-ounce) package fresh baby spinach
From food52.com
From food52.com
You'll also love