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
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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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
If I Could Only Make ONE Dish for guests
You are going to LOVE this vegan coconut chickpea curry
Curry has been a staple in my life and while I grew up with Jamaican curry dishes, as an adult I've grown to love curries of all backgrounds. This is a combination of a few cultural inspirations that I've thrown together into something my family loves to eat, especially when making it with some homemade naan.
It's fairly easy to make even though it looks like a lot of ingredients and I'm sure you'll love it.
Give it a try and let me know what you think!
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★Recipe ★
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Timestamps:
00:00 How to Make Vegan Coconut Chickpea Curry
3:50 Vegan Coconut Chickpea Curry Finished
4:02 Why I love curry
5:24 Why so many seasonings in curry
5:59 What curry to buy from the store
7:22 What else can I add to the dish
8:01 Tomato paste can vs tube
8:20 How to swap coconut milk
9:55 Merch launch announcement
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Dal: Easy Indian Comfort Food
While Indian cuisine can be complex, Dal is a simple, comforting dish that acts as a centerpiece that binds everything together in a typical Indian meal. Each region has a unique take on the dish, and it can be made easily with a few pointers and a combination of spices like cumin, garam masala, and turmeric. Chitra Agrawal of Brooklyn Delhi guides us through making a delicious and healthy Indian Dal topped with spiced ghee.
Follow along in the video or check out Agrawal's recipe here:
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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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Creamy Curry Lentil Soup
This creamy curry lentil soup made from red lentils, coconut milk, sweet potatoes, and Swiss chard is the creamy soup you need this winter! With lots of flavor and tons of heartiness, this soup can be considered a full meal all in itself!
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INGREDIENTS
- 2 tbsp olive oil
- 1 medium onion
- 1 cup chopped celery
- 1 1/2 tsp salt
- 1 bunch Swiss chard, greens and stems separated, with stems diced
- 3 cloves garlic
- 2 tsp curry powder
- 1 tsp cumin
- 1/2 tsp red pepper flakes
- 1 cup red lentils
- 1 28-oz can diced tomatoes
- 4 cups water
- 1 lb sweet potatoes, cut into 1/2-inch pieces
- 1 14.5-oz can coconut milk
INSTRUCTIONS
- In a 6-quart Dutch oven, heat the oil over medium. Add the onion, celery, Swiss chard stems, and salt. Sauté until the vegetables are softened, 6 minutes. Add the garlic, curry powder, cumin, and red pepper flakes. Stir until fragrant, 1 minute.
- Pour in the red lentils, tomatoes with juice, and water. Bring the mixture to a boil and reduce to a simmer. Cover and simmer until the lentils are par-cooked, 20 minutes.
- Add the sweet potatoes and return to a simmer. Continue to simmer until the sweet potatoes are soft, 15-20 minutes.
- Add in the coconut milk and chopped Swiss chard greens. Stir until the coconut milk is dissolved and the greens are wilted, 5 minutes. Serve with toasted coconut and fresh cilantro.
#soup #winter #weeknightsoup
Lentil & Potato Curry / Meat free & inexpensive meals for supper. So delicious.
Here is the link to my Flaky Roti Recipe using only 2 cups of flour -
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