Red Split Lentil Curry Dhal Recipes

Steps:

• Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
• Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
• Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
• Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
• Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.

Steps:

• Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
• Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• Stir in the tomato puree, remove from heat and stir into the lentils.

Steps:

• 1. Begin with thoroughly rinsing the red lentils until the water runs clear.
• 2. Place the roughly chopped shallots/red onion, 3 garlic cloves, peppercorns and 5 curry leaves in a mortar. Crush slightly with the pestle, enough to just roughly crush them rather than making them a paste.
• 3. Place the roughly chopped shallots/red onion, 3 garlic cloves, peppercorns and 5 curry leaves in a mortar. Crush slightly with the pestle, enough to just roughly crush them rather than making them a paste.
• 4. Cook the lentils (partially covered) for about 10-12 minutes.
• 5. Remove the lid, add the crushed ingredients from the mortar mix, add more water and the coconut milk and salt. Cook for a further 10-12 minutes stirring occasionally and add more water if needed. It can stick very quickly so keep an eye and a hand on it.
• 6. When almost finished cooking, add the ginger and stir again. Cook for 3 minutes and remove from the heat.
• 7. Drizzle the lemon juice, mix for the last time.
• 8. Garnish with some more red chili flakes if you want some extra heat, or some coriander leaves if you prefer.
• 9. Serve on rice, with crackers or with a nice homemade flatbread. A true treat!

Steps:

• Heat the oil in a large pan.
• Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
• Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
• Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
• Cook until the lentils are tender, about 25 - 30 minutes.
• Stir in the coriander and serve.
• Suggested accompaniments, steamed rice, naan bread, poppadoms.