How To make Curry Laced Tomato Lentil Broth
1 c Red lentils
4 c Water
1/4 ts Turmeric
2 c Canned crushed tomatoes
1 1/2 ts Cumin
2 ts Ground coriander
1/2 ts Cayenne pepper
1 ts Minced onion
1 ts Minced garlic
Salt to taste 1 tb Lemon juice
1 tb Vegetable oil
1 ts Black mustard seeds
2 tb Chopped fresh coriander
From "Classic Indian Vegetarian and Grain Cooking," by Julie Sahni (William Morrow). Wash lentils thoroughly. Place in a pot with 3 cups water and turmeric. Cook, partially covered, until very tender, about 30 minutes. Combine lentils and 1 cup water in a deep pot. Whisk to crush some of the lentils. Add the tomatoes, cumin, ground coriander, cayenne, onion, garlic and salt and bring to a boil. Lower heat and cook, partially covered, 10 minutes. Add lemon juice. Heat oil in a small skillet until hot. Add mustard seeds and cover so the seeds do not fly out of the pan. When they stop spattering, mix into soup. Stir in fresh coriander. Makes 6-8 servings.
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How to Make Quick, Easy Dal (lentils) with Rajiv Surendra
Paruppu is the Tamil word for the staple lentil dish that's both delicious and nutritious. Rajiv grew up eating Paruppu (or dal) almost every single day. This dish is both vegan and gluten-free. It's easey and quick to prepare and Rajiv eats it with both roti and rice.
There are many varieties of lentils that require different cooking techniques. The variety used in this video is Red Split Lentils or Masoor Dal. This variety is bright orange when raw and turns yellow when cooked. Masoor Dal cooks very quickly.
Here's a link to Rajiv's Roti video:
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Goan Dal Recipe | Popular Dal - Goa Style | Masala Trails With Smita Deo
Learn how to make authentic Goan Dal at home from our Chef Smita only on Rajshri Food.
Goan Dal is the most basic and most loved dish in Konkan cuisine. This dal that originates from Goa – the most ‘touristy’ place in India has found its place in most of the popular restaurant menu. Try this simple and delicious dal at home and post your comments below.
INGREDIENTS
1 cup split green gram
5 green chillies slit
1 medium tomato chopped
2 pieces of kokum
Salt to taste
MASALA PASTE:
1 cup fresh coconut grated
3 shallots
1 tsp cumin seeds
3 pods of garlic
½ tsp turmeric powder
FOR THE TEMPERING:
1 tsp mustard seeds
1 tsp cumin seeds
Few curry leaves
4 pods of garlic crushed
3 dry red goan chillies broken
¼ tsp asafetida
2 tbsp coconut oil
METHOD:
- Cook the pigeon peas along with the chillies, tomato and a cup of water.
- Cook the drumsticks separately.
- Grind all the ingredients under the masala paste with a little water.
- Add the ground masala, kokum and the drumsticks to the cooked lentil and let it boil.
- Heat the coconut oil and crackle the mustard seeds, add the cumin and the garlic and let the garlic turn golden. Add the asafetida and the chillies along with the curry leaves and lace this dal with the temper and serve along with rice.
Host : Smita Deo
Copyrights: Rajshri Entertainment Private Limited
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Prepare Healthy Lentil Cauliflower Curry - DIY Food & Drinks - Guidecentral
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About this DIY project:
- Title: Prepare Healthy Lentil Cauliflower Curry
- Maker: Mahbuba Bethi -
- View the full step-by-step tutorial on Guidecentral:
Supplies:
- Cauliflower, cut into florets- 250gms
- Mug dal/ lentil, washed - 1/2 cup
- Onions, sliced- 1 large
- Green Chilli, cut into stripes- 2
- Cilantro, chopped- 1 bunch
- Bay leaf -1
- Cardamom- 2 pods
- Cinnamon- 1 pinch
- Salt to taste
- Ginger paste- 1/2 tsp
- Cumin paste- 1 tsp
- Red chilli powder- 1 tsp ( you can add less or more according to taste)
- Turmeric powder - 1/2 tsp
- Coriander powder- 1/2 tsp
- Oil 1/2 cup
- Water - 1 and 1/2 cup
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