12 minutes (Instant -Pot) DAL Recipe | SUPER EASY | Healthy!
What recipes do you miss that your mom made for you?
DAL is a staple dish eaten in India, Bangladesh, and Pakistan. I guess you can call it Lentil Soup. It’s rich in protein and carbs but very filling and can be made with ease after a long day. Traditionally the spices are tempered separately but with INSTANT POT You no longer need to.
Ingredients
——————
-1/2 Yellow Onion (diced)
-1 Red Vine Tomato (diced)
-3-4 Garlic Minced
-2 Dried Red Chili
-1 1/2 cup Moong Dal (Split Moong Beans)
-1/2 cup Masoor Dal (Split Red Lentils)
Spices
————
-1 Tsp Cumin Seeds
-1/4 Tsp Turmeric
-1 Tbsp Red Chili Powder / Cayne
-1 Tsp Coriander Powder
-2 Tsp Salt (Adjust to taste)
1. Start off by washing your dal. Then dice onions, tomatoes, and mince garlic.
2. Sauté the onions until translucent with cumin seeds and 2 dried chilies, either using 1 Tbsp ghee or butter.
3. Add in the garlic and Sauté for 2 minutes. Followed by tomato until it’s soft.
4. Add in all the spices followed by the washed dal. Mix the dal with the spices.
5. Add 6 Cups of water to have a thicker consistency. You can always add more water after the dal is cooked.
6. Pressure Cook on HIGH for 12 Minutes.
Finish off by adding Cilantro and Lemon or Lime.
Serve with white rice. ENJOY!
#dal #Lentils #bestofvegan #feedfeedrecipevideos #feedfeed #daltadka #dal #healthyrecipes #easyrecipes #veganrecipes #desifood #indianfood #indianrecipes #plantbased #food #foodporn #foodie #foodblogger #foodstagram #indianfoodrecipes #indianfoodlovers #foodielife #foodpornography #lentilsoup #soup #yummy #dinner #homemade #spicelifewithshams
#asmr
VEGAN KEEMA MADRAS With Red Lentils | Vegan Richa Recipes
Vegan Keema Madras with lentils. Serve this with flatbread, rice or with dosa, appam. Vegan Gluten-free Soy-free Recipe Nut-free Option.
FULL RECIPE:
MY BOOKS:
Here is another ridiculously delicious Indian meal. Yum Brown food. Indian Keema is a minced meat dish with various meats used depending on the region. North Indian Keema is cooked with spices and served with thick flatbreads. This South Indian Keema uses whole spices, poppy seeds, fennel seeds and coconut for a fantastic flavor base.
The red lentils and potatoes are cooked to al dente. The spices are ground and roasted in a bit of oil, then the onion and garlic are added and cooked with the spices. The pureed tomato is then added and simmered until the sauce thickens. Then the cooked lentils are mixed in. By mixing the lentils later, the spices and the sauce get time and surface area to roast well and develop flavor. If you add lentils before the sauce has cooked, or along with the tomato to cook, the overall flavor suffers as the extra volume hinders the roasting. You can use other cooked lentils or beans and veggies of choice in this delicious sauce.
As I always mention with the more involved recipes, don’t be intimidated by the spice list, and experiment with the flavor to preference. Use whichever spices you have, 1-2 missing spices are all ok as there is a lot of overall flavor!
Music: Mornings my Prys +Jeff
#vegan #veganricha #madraskeema #vegeanfood #veganrecipes #indianvegan
Lal Masoor Dal Tadka | मसूर दाल तड़का । Dhuli Masoor Dal Recipe ।
Red Masoor daal, Masoor Dal Fry, Dhaba Style Masoor Dal Tadka, Red Lentil Fry Restaurant Style, Dhuli Masoor ki Dal,Bengali Masoor Dal, Masoor dal Tarka Fry Dhaba Style -
Ingredients for Lal Masoor Dal
Soaked Red Lentil (मसूर दल) - 1/2 cup (100 gms )
Tomato (टमाटर )- 1 (finely chopped )
Green Coriander (हरा धनिया ) - 2 to 3 tbsp (finely chopped )
Ghee (घी ) - 2 to 3 tbsp
Curry leaves (करी पत्ते ) - 10 to 12
Cumin seeds(जीरा ) - 3/4 tsp
Asafoetida (हींग )- 1/2 pinch
Green chili (हरी मिर्च) - (1 finely chopped ) (1 vertically sliced)
Ginger (अदरक ) - 1/2 inch piece (finely chopped )
Turmeric powder (हल्दी पाउडर) - 1/4 tsp
Coriander powder (धनिया पाउडर ) - 1 tsp
Red chili powder (लाल मिर्च पाउडर ) - 1/4 tsp
Salt (नमक ) - 1 tsp or to taste
How to make Lal Masoor Dal
Making
1. Put the cooker to heat,add 2 tsp ghee to it. When sufficiently hot,add half from 3/4 tsp cumin seeds, add turmeric powder,coriander powder, finely chopped green chili,finely chopped ginger,Add curry leaves too. Roast it slightly.
2. Add finely chopped tomato, Cook the tomatoes till mashed. When ghee starts separating add soaked red lentils. Mix well. Mix and roast the dal with spices for 1 minute. We have added 2 cups water to it.Mix well.
3. Add a little from 1/4 tsp red chili powder,Add salt too.Mix well.Close the cooker,Cook the dal until single whistle.Reduce flame. Cook the dal on low flame for 2 minutes.Turn off flame. Keep the dal in the cooker itself, till the pressure comes out.
4. Open the cooker, stir the dal.Add a little green coriander to dal and mix it.Take out the dal in a bowl.
5. For tempering, Add 1 tsp ghee to the pan.Heat it. Add 1/4 tsp cumin seeds to it.1 green chili vetically sliced,Add 1 to 2 curry leaves. Slightly roast them.Turn off flame.Add some red chili to it.Pour the tadka over the dal.Mix it.
Serving:
6. Mouth drooling Red Masoor Dal Tadka is ready to be relished.You can serve Red Masoor Dal with chapati, paratha, naan or rice. This quantity of dal is suffecient for 3 to 4 members of family.
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One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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Making Indian Daal with Prema
Learn to cook Indian Daal (dal) with Prema. Many of you have asked for a written recipe.
Here you go. See below:
INGREDIENTS:
Red Lentils - 1 cup
Turmeric - 1 tsp.
Water - 2 ½ cups
Olive oil - to drizzle
Ghee or butter – 2 tbls.
Cumin seeds - 1 ½ tsp.
Onions - 1 small or ½ of 1 large chopped
Fresh Ginger- about 1 inch , peeled and sliced or grated.
Green chilli pepper - to taste
Fresh Cilantro - a few leaves - washed and water squeezed out.
DIRECTIONS
1.Wash and drain lentils twice - Add 2 ½ cups of water per 1 cup of lentils
2. Add turmeric
3. Drizzle oil on top – do not stir .
4. Cook over low to medium low heat uncovered. Stir occasionally.
5. Add 2 tbls of ghee or butter to a fry pan and add cumin seeds seeds when pan it hot. Stir until sizzled and aromatic.
6. Add fresh ginger, green chilli pepper and stir quickly in frying pan, then add onions and stir until slightly browned. Optional: you may add tomato or red pepper at this stage.
7.Lentils should appear homogenous at this stage. Add 1 ½ tsp. of salt and cilantro , reserving some for garnish.
8. Pour over white rice and garnish with remaining cilantro and enjoy!
#daal #dal #indianfood
How To Cook PERFECT FLUFFY LENTIL & RICE WITH CARAMELIZED ONIONS
How To Make A Perfect Lentil And Rice Recipe- Lentils Recipe - Rice Recipe
This is a Lebanese inspired recipe known as Mujaddara but I have put my Indian twist to it by adding a few basic spices and even adding veggies that make it a one pot goodness. I have explained in detail how to cook the perfect rice so that each grain remains separate, the tips and tricks to make crispy caramelized onions and all the possible tricks to make the perfect lentil rice ever. I feel this is the tastiest lentil rice recipe and nutritious too. The cucumber yogurt sauce (I would call it a raita) goes extremely well with this rice. Please try this lentil & rice recipe and send me your feedback.
Ingredients required for making lentil & rice -
* 1 cup ( 200 gm/ 7 oz) whole brown lentils (sabudh masoor/malka masoor)
* 1 cup (200 gm) long grained Basmati rice
* 350 gm/12 oz/ 2 large onions
* 72 gm/3 oz or 10 to 15 green beans
* 90 gm/ 3oz/ 1 large carrot
* 10 gm/0.3 oz/ 1 & 1/2 inch length ginger finely chopped
* 20 gm/0.7 oz/3 to 4 large garlic cloves finely chopped
* 2 green chillies (optional)
* 1 tablespoon tomato paste or 1 ripe tomato. Please fry the tomato till it turns totally mushy.
* 2 teaspoon kashmiri red chilli powder or paprika or 1/2 teaspoon cayenne pepper
* 2 teaspoon ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 teaspoon heaped garam masala powder
* 1 tablespoon salt + 1/2 teaspoon added while frying green beans
* 5 cups of hot water for cooking the rice and lentils
* 5 to 6 mint leaves(optional)
* coriander leaves (cilantro)
* 1 teaspoon ghee (optional)
* 1/3rd Cup oil
For the yogurt cucumber sauce -
* 4 tablespoons plain unflavored yogurt
* chopped cucumber 1/2 cup
* 1/4th teaspoon crushed black pepper
* 1/2 teaspoon salt or as per taste
* 1/2 teaspoon sugar (optional)
* you can even dry roast about 1/2 teaspoon cumin seeds on low heat till fragrant, grind and add it.
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???? Related videos -
???? Vegetarian & Vegan Recipes -
???? Dal (Lentil) recipes -
???? Pulao Biryani Recipes -
????Background Music - (From YouTube Audio Library)-
* No.1 A Minor Waltz By Esther Abrami
* Jah Jah Bangs By Quincas Moreira
#lentilrecipes #ricerecipes #currieswithbumbi
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.