Bengali Sweet And Sour Lentils Food

BENGALI DHAL

Steps:

• Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, reserving the rest for later. Stir in the turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them whole to add flavor or cut in half to add heat. When the mixture begins to boil, reduce the heat to a simmer. Cook until the lentils break apart and thicken slightly, about 20 minutes.
• Meanwhile, in a skillet, heat the vegetable oil over medium heat until the oil shimmers. Add the reserved sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic is fragrant and tender, about 2 minutes.
• Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro.

SWEET & SOUR LENTILS

Steps:

• Cook the lentils in 3 cups of stock or water.
• In a small saucepan combine the stock, cider, vinegar, sugar and molasses.
• Add in the cloves, bay leaves, scallions, cayenne and ginger.
• Bring mixture to a boil; boil 2 minutes.
• Combine with cooked lentils and their liquid.
• Add the salt and cook until hot and bubbling.
• You may serve with basmati rice.

SWEET AND SOUR LENTILS

Steps:

• cook above until tender and then add:.
• 1/4 cup apple or pineapple juice.
• 1/4 cup apple cider vinegar.
• 1/4 cup brown sugar.
• 1 clove garlic crushed.
• sauteed onions if desired.
• heat to bubbly, serve over brown or white rice.

SWEET AND SOUR LENTILS

Steps:

• Rinse the lentils. Combine them in a saucepan with the apple juice, ginger and water.
• Bring to a boil, then lower the heat and simmer, uncovered, for 30-40 minutes, until the lentils are tender.
• Add a little water near the end of cooking time to prevent sticking.
• While the lentils cook, sauté the onions, garlic and carrots in oil for about 5 minutes, until the onions begin to soften.
• Add the bell peppers and zucchini and tomatoes, cover and cook on low heat for about 10 minutes, until just tender.
• Stir in the soy sauce and vinegar.
• When the lentils are ready, combine them with the vegetables. Serve on rice and top with chopped scallions.

SWEET AND SOUR LENTILS

Steps:

• Rinse the lentils. Combine them in a saucepan with the apple juice, ginger and water.
• Bring to a boil, then lower the heat and simmer, uncovered, for 30-40 minutes, until the lentils are tender.
• Add a little water near the end of cooking time to prevent sticking.
• While the lentils cook, sauté the onions, garlic and carrots in oil for about 5 minutes, until the onions begin to soften.
• Add the bell peppers and zucchini and tomatoes, cover and cook on low heat for about 10 minutes, until just tender.
• Stir in the soy sauce and vinegar.
• When the lentils are ready, combine them with the vegetables. Serve on rice and top with chopped scallions.

BENGALI SWEET AND SOUR LENTILS

Steps:

• Rinse lentils thoroughly under running water, and remove any foreign matter.
• Combine the lentils and water in a large pan (which has a lid) and bring to the boil, skimming off the foamy scum as necessary. When the scum has ceased rising to the surface, stir in the bay leaves, chilies, turmeric and asafoetida.
• With the lid half covering the pan, let the lentils simmer gently for around 40 minutes, or until tender and the water is absorbed.
• Meanwhile, heat the oil over medium-high heat in a large skillet or wok. Add the onion and ginger and saute, stirring frequently, for 6 to 8 minutes. Stir in the grated creamed coconut, green chili, sugar, tamarind paste, garam masala, cumin and coriander, and stir for around 1 minute.
• When the lentils are tender, add the sauteed coconut/spice mixture and stir around to mix thoroughly. Taste and add salt, as necessary, and extra sugar or tamarind as desired.
• Transfer the dal to a serving dish, drizzle the hot ghee over the top, and sprinkle with the garam masala and cilantro.