How To make Curried Lentils
1 c Lentils
3 c Broth or water
2 lg Onions,
-chopped fine (2 cups) -divided 1 tb Olive oil
1 Minced clove garlic
1 ts Curry powder
-salt to taste, if desired -(omit if using broth) In a medium saucepan, combine the lentils, broth or water, half the onions, and salt. Bring the ingredients to a boil, reduce the heat, cover the pan, and simmer the lentils until they are tender, about 30-40 minutes. Drain the lentils.
While the lentils are cooking, heat the oil in a skillet, add the remaining onions and the garlic, and saute the vegetables until they begin to brown. Add them to the cooked lentils along with the curry, combining the ingredients well. Cover the pan and heat the lentils a few minutes longer. Serve over rice. Source: "Good Food Book," Jane Brody * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
How To make Curried Lentils's Videos
Lentil Curry Recipe
This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is a one-pot recipe, vegan and gluten free. Perfect a midweek dinner or lunch.
Full printable recipe + tips how to make the best lentil curry:
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Ingredients:
2 tablespoons Oil
1 Onion, chopped
4-5 garlic cloves, crushed
2 tablespoons Grated ginger
2 teaspoons Curry powder
1/2 teaspoon Cumin
1/2 teaspoon Turmeric
Salt to taste
Pepper to taste
1 can (14oz/400g) Tomato sauce/crushed tomatoes
3 cups (720ml) Water
1 can (14oz/400g) Coconut milk
1 cup (190g) Dried lentils
1 teaspoon Garam masala (optional)
1-2 tablespoons Coriander leaves, chopped *optional
Directions:
1. Rinse the lentil under cold water and set aside.
2. Heat oi in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.
3. Add tomato sauce, water, coconut milk, lentils, salt, pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.
4. Lentils should be soft and the sauce should be creamy. If too thick, add more water, too thin, simmer for 10-15 more (with a lid off).
5. Check the seasoning, if needed add salt/pepper. Turn the heat off add chopped coriander and stir.
6. Serve with rice, naan or as is.
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Red Lentil Curry | Delicious Red Lentil Curry Recipe - Indian Style | Red Lentil Recipe Indian Style
Looking for a quick and easy protein-rich vegan meal? Try this delicious Red Lentil Curry (Masoor Dal) that's packed with flavour and pairs perfectly with rice, pita bread, or chapati.
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Spice Level - Mild ????
Cooking Time - 40 min
Serves - 4
Ingredients
-------------------
1. Red Split Lentils (Masoor Dhal) - 1cup
2. Water - 4 cups
3. Salt
4. Turmeric- 1/2tsp
For the Curry:
5. Onion -1
6. Tomato -2
7.Garlic - 3 Cloves
8.Coconut /vegetable oil -1 tbs
9.Mustard - 1tsp
10.Cumin - 1/2 tsp
11.Green chilli -2
12.Chilli powder(Kashmiri/Mild) - 1/2 tsp
13. Coriander powder - 1/2 tsp
14. Turmeric - 1/4 tsp
15.Coriander Leaves
16.Butter - 1tsp(optional)
** If you are using pressure cooker for cooking lentils, add 3 cups of water and go for 2 whistles.
** Sometimes the curry may thicken when it cools down, add boiled water to adjust the thickness.
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The JAMAICAN recipe from MOM’S KITCHEN that You’ll LOVE
If you've never had curry before, then you will want to make this one for sure! It comes right from my mom's kitchen and you won't believe how much flavor you can get in a one pot dish!
This Vegan Jamaican Lentil Curry will be an absolute must on your menu rotation from here on out!
Give it a try and let me know what you think!
★Recipe ★
???? Jamaican Lentil Curry:
???? Serve with Jamaican Rice and Peas:
Timestamps:
00:00 How to Make Vegan Jamaican Lentil Curry
3:58 Vegan Jamaican Lentil Curry finished
4:07 My background
4:44 Difference in Jamaican and Indian curry dishes
6:10 Tip for toasting spices
7:00 Swapping lentils
7:30 Why use scotch bonnet and why keep it whole
8:13 swapping coconut milk
8:58 secret ingredient
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You will never make Lentils any other way again | Curried lentils
One of our favorite dishes are the spoon dishes and among them you can never miss some delicious lentils, whether they are with ribs, vegetables or some delicious lentils with curry that we will show you to prepare today.
Step by step recipe:
Ingredients To Prepare Curried lentils
300 g. of pardina lentils
1.3 liters of vegetable broth
1 chopped onion
3 carrots cut into rounds
4 potatoes cut into chunks
1 tomato cut into small squares
1 tablespoon of sweet paprika
1 teaspoon cumin powder
2 tablespoons curry powder
1 bay leaf
Salt and pepper to taste
Olive oil
GARLIC SPINACH RED LENTIL CURRY(EASY & DELICIOUS) | Dal Palak Recipe | पालक दाल
Dal palak or spinach dal is a traditional Indian dish made with spinach, lentils, spices and herbs. There is nothing more comforting than a bowl of hot palak dal. Though I used a pressure cooker to cook my dal, you can even cook your dal in a pot but in that case more water will be required.
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Ingredients required for making dal palak -
* 3/4th cup red lentils (masoor dal). You can even use yellow lentils (toor Dal)
* 1/2 teaspoon turmeric powder used while cooking the dal
* 1/2 teaspoon salt used while cooking the dal. Add more later if required.
* 1 medium/ 5.3 oz/ 150 gm onion
* 1 medium to large/ 5.3 oz/ 150 gm tomato
* 4 large cloves of garlic (3 roughly chopped and 1 finely sliced required for adding at the end)
* 283 gm/ 10 oz baby spinach. You can even use large spinach leaves and chop them roughly. Didcard the stalks If using larger leaves .
* 1/2 teaspoon kashmiri red chilli powder or paprika or 1/4th teaspoon cayenne pepper. Adjust the proportion according to your preference. Add less to start with. You can always add later after doing a taste test at the end of cooking.
* 1 teaspoon ground coriander (dhania powder)
* 1 fresh red/green chilli (optional)
* Salt to taste. I used about 1 teaspoon of salt in total
* 1/2 teaspoon cumin seeds
* Coriander leaves. I even chopped their stem and added them.
* 2 tablespoon oil
* 4 cups of hot water. Add more to adjust consistency according to your preference.
For tempering the dal (tarka) -
* 1 teaspoon oil
* 1 tablespoon butter. Can use only oil or vegan butter or ghee
* garlic
* 1 dry red chilli chopped (optional)
* 1/4th teaspoon hing (asafoetida) - totally optional
* 1/2 teaspoon kashmiri red chilli powder/paprika
* coriander leaves chopped
** Dal thickens more as It cools down
Serve this with hot steamed rice or roti.
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