BENGAL RED LENTILS WITH SPICES
Fragrant from a Bengali spice blend sauteed in butter, this dish can be as mild or spicy as you like.
Provided by BigOven Cooks
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Bengal Red Lentils with Spices (Bengali Masar Dal) From Classic Indian Vegetarian and Grain Cooking, Julie Sahni 1. Pick, clean, wash and cook the dal using the red lentils, chilies, turmeric, salt and water. Put the ingredients in a deep pot; bring to boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered for 25 minutes. Cover, reduce heat, and continue cooking for an additional 10 minutes or until soft. 2. While the lentils are cooking heat the usli ghee in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and the contents reduce to a thick pulp (about 8 minutes). Stir frequently to prevent sticking and burning. 3. Blend the fried onion-tomato paste and salt to taste into the dal; continue cooking for an additional 10 to 15 minutes or until the flavors have blended in. Keep the dal on a low simmer while you make the spice-perfumed butter. 4. Measure the spices and place them right next to the stove in separate piles. Heat the usli ghee in a small frying pan over medium-high heat. When it is hot, add the panch phoron spice blend. When the mustard seeds are spaterring and the cumin turns a little darker (about 15 seconds), add the bay leaves and chili pods. Continue frying until the chili turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add the garlic, and let mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dal, mix well, and serve. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
Nutrition Facts : Calories 507 calories, Fat 19.7411825 g, Carbohydrate 67.117954375 g, Cholesterol 45.795 mg, Fiber 12.980456418395 g, Protein 22.254608125 g, SaturatedFat 11.404105 g, ServingSize 1 1 Serving (473g), Sodium 27.8845 mg, Sugar 54.137497956605 g, TransFat 1.5576255 g
SPICED UP RED LENTILS(MASOOR DAL)
Please don't sub brown lentils for this, the red lentils have a very different texture. Serve with rice and lemon wedges. Adapted from The Best International Recipe Cookbook. I have provided a varitation using coconut milk.
Provided by Sharon123
Categories Lentil
Time 50m
Yield 4 main dish servings
Number Of Ingredients 15
Steps:
- Mix the spices in a small bowl and set aside.
- Heat the oil in a large saucepan over medium high heat until it shimmers. Add the spices and saute until fragrant, about 10 seconds. Stir in onion and cook till softened, 5-7 minutes. Stir in garlic and ginger and cook till fragrant, about 30 seconds.
- Now stir in the water and lentils. Bring to a boil. Reduce to a simmer and cook, uncovered, until the lentils are tender and resemble a coarse puree, 20-25 minutes. (At this point, you may refrigerate the lentils in an airtight container up to 2 days. Reheat over medium low heat before continuing).
- Stir in tomatoes, cilantro, and butter. Season with salt and pepper to taste before serving. Enjoy!
- Variation:.
- Substitute 1 cup coconut milk for 1 cup of the water and omit butter. Using coconut milk makes for a lush, creamy texture and rich flavor. Don't use light coconut milk. You can freeze any leftover coconut milk.
Nutrition Facts : Calories 316.8, Fat 10.8, SaturatedFat 4.4, Cholesterol 15.3, Sodium 15.1, Carbohydrate 41.9, Fiber 7.8, Sugar 2.5, Protein 16.1
COD WITH SPICED RED LENTILS
This dish has quickly become a family favourite. Easy, healthy and delicious, with just the right amount of spiciness. The recipe as-is can come out more like a stew, so if you want it to be a plate (not bowl) dish, decrease the liquid a little and be careful as the cod releases a lot of water when cooking.
Provided by Katelicous
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the lentils in a saucepan with the turmeric and stock. Bring to the boil, cover with a tight-fitting lid and simmer for 20-25 minutes, until the lentils are just tender. Remove from the heat and add salt.
- Heat the oil in a small frying pan. Add the cumin seeds and, when they begin to pop, add the ginger and cayenne pepper. Stir-fry the spices for a few seconds, then pour on to the lentils. Add the lemon juice and the coriander and stir them gently into the mixture.
- Lay the pieces of cod on top of the lentils, cover the pan and then cook gently over a low heat for 10-15 minutes, or until the fish is tender.
- Serve garnished with chopped coriander leaves and one or two lemon wedges.
Nutrition Facts : Calories 311.8, Fat 9.8, SaturatedFat 1.5, Cholesterol 50.3, Sodium 293.1, Carbohydrate 23.1, Fiber 4.3, Sugar 0.2, Protein 32.8
DAAL - BENGALI LENTIL SOUP
Traditional lentil soup, of Bengali origin. Staple of our cuisine, easy, delicious and nutritious. Can be served with ghee, or clarified butter, for extra richness, but perfectly fine and healthier without it. Usually served with rice, or can be eaten alone :)
Provided by Chef Zbaby
Categories Grains
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- wash and rinse lentils under running water several times, dumping out gritty water after each rinse.
- in medium pot boil lentils in 6 cups water for 20 minutes under medium heat, watch for foam that develops and may overflow out of the pot.
- in frying pan saute onions for 10 minutes or until translucent
- add garlic and spices to frying pan and sautee for 5 minutes more, careful not to burn garlic.
- add salt to lentil pot.
- transfer fried ingredients into lentil pot and let cook together for 5-10 more minutes.
- add fresh chopped cilantro at the end for an extra fresh taste.
Nutrition Facts : Calories 224.3, Fat 11, SaturatedFat 0.8, Sodium 596.1, Carbohydrate 23.6, Fiber 8.4, Sugar 3, Protein 9.4
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