12 ½ cups
(10 ounces, about 1 medium) finely diced sweet potato
11 tablespoon
minced ginger
12 garlic
cloves, minced
11 Thai
or bird's-eye red chili
11 cup
red lentils
12 teaspoons
ground coriander
12 teaspoons
ground cumin
12 teaspoons
turmeric
11 teaspoon
ground ginger
11 cup
canned chopped tomatoes
1
Salt
13 tablespoons
chopped cilantro
1 Pieces
of coconut flesh from a fresh coconut (optional)In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low. Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes. Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer. To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.
The post MasoorDal Fry – Red Lentils Curry Recipe appeared first on The Tastes of India. The recipe for today is “Masoordal fry” which is made with split Masoordal
1 cup Basmati rice2 cups red lentils1 large tomato1 tbsp ginger paste1 cup green peas1 tsp cumin tray1 bay leaf0. Add about 3 cups of water and bring it to the boil, when it starts boiling reduce the heat and cook on low heat. 2 cups red lentils
Serve with your favorite condiments with slices of onions on the side or eat them like true Bengali does – as a side to Dal, (lentils) & Bhaat (white rice)
Like other members of the legume family, the protein-packed lentil has the ability to trap nitrogen from the environment, in the process adding nutrients to the soil which promote natural plant growth (contrast this with the meat industry, which is not only an incredibly inefficient way to create protein, but which causes soil erosion through overgrazing and is the single biggest net contributor to greenhouse gas emissions of all human activities)
Ingredients. 1 cup dry red lentils. Stir, reduce heat to medium-low, and allow to cook, covered, for approximately 30 minutes (until the lentils are soft)
Musur dal / Masoordal / Red lentilsLau / Lauki / Bottle gourd - peeled and cut into small cubesPaanch phoron ( a mix of mustard + fennel + fenugreek + cumin + nigella seeds )Mustard oil - to temperHaldi / Turmeric powderSliced onionsWhole dry red chilliesSalt to tasteWater to cook
¼ tsp red chilli powder. The recipe I’m sharing today, Lasooni dal (garlic dal) is one of my favorite North Indian lentils dish, very easy to make and with a spicy garlic aroma that I just love it
Very few ingredients, fast, and really delicious. Tuck this recipe for Curried Red Lentil and Pumpkin Soup into your bookmarks, because I promise it will become one of your regulars
Should Dal be classed as a soup. )Also, the addition of hard boiled eggs is another random thing, which I'm sure I've seen done before but couldn't find actual proof of, but I did impulse buy an egg slicer from Ikea and have been aching to find an excuse to use it ever since (and after making this soup, pretty much everything that I've cooked has been garnished with thinly sliced boiled eggs, plus all visitors to the Soup Labs have been serenaded by a tune plucked out on the wires of said slicer)Ingredients250g Yellow Lentils200g Green Beans3 Eggs 1 Onion1 Piece of Ginger4 Cloves of GarlicJuice of 1 Lemon 2tsp Turmeric1tsp Cumin1tbsp Tomato PureFresh CorianderSaltMethod1. Add the tomato puree, turmeric and cumin and a little water, then cook down until the ingredients resemble a thick paste3
Red Lentil Dal with Poached Eggs and Cucumber Yogurt Sauce - Bowl of Delicious . Vegetarian Red Lentil Curry is served on sweet potato noodles with coconut avocado sauce for a vegan meal that is healthy, quick and easy
Whole Urad dal with the skin is the main ingredient here and it's supposed to be very good for you. Dal Makhani, I know it's a favorite for many people, but I like Dal Tadka better than this, I found this always very creamy
Add water to give it desired consistency. Finally, today, made some super yummy dal, that goes with anything and is a super hit everytime I made it for a small gathering or a party
Mharo Rajasthan's Recipes - Rajasthan A State in Western India
Moong Dal cooked with tomatoes and then tempered ( tadka )with seasoning ingredients. She exactly knows what is that one favorite ingredient that can add a special touch to the same dish
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