Red Lentil Dhal With Crisp Parsnips Recipes

Steps:

• Heat oven to 400 degrees.
• Heat the 1 tablespoon of oil in a pan, add the onions, then fry for about 2 minutes until lightly colored.
• Stir in lentils and curry powder.
• Add the tomatoes and stock.
• Bring to the boil and then reduce the heat and cover and simmer for 10 to 12 minutes.
• Peel the parsnips and shave into strips.
• Toss the parsnips in 1 teaspoon oil in a roasting tin and bake for 10 minutes until crisp.
• Spoon the dhal into 4 bowls and pile the parsnips on top.

Steps:

• Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; purée until smooth. Return purée to same saucepan. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.
• Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.

Steps:

• In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently.
• Remove from pan and let cool.
• Transfer to coffee grinder, along with the dried red chili and cinnamon, and grind to a fine powder.
• Over medium-high heat oil a soup pot, add onions and saute for 5 minutes.
• Add garlic and ginger and saute 5 more minutes.
• Add spices and salt, saute 5 minutes more.
• Add 4 cups of liquid (stock, water or broth) and stir to deglaze the pot.
• Add tomato paste and lentils.
• Bring to a boil then lower the heat a bit and simmer for 20 minutes.
• Add the tomatoes, lime juice and cilantro and more water if it looks to thick.
• Simmer 10 more minutes, or until lentils are completely tender.

Steps:

• Heat a glug of oil in a large pan over a medium heat. Fry the onion gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes more.
• Whilst that is cooking, grind the cumin, coriander and mustard seeds lightly in a pestle and mortar. Then add to the pan, along with the turmeric and garam masala and cook for 1 minute until fragrant.
• Add the lentils along with the tomatoes, coconut milk and stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat until thick - at least 15-20 minutes (stirring often so that it doesn't stick to the pan).Taste and add more chilli if desired.
• Add a squeeze of lemon juice and the handfuls of spinach. Allow the spinach to wilt and then serve with your chosen accompaniment.

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.