LENTIL CURRY WITH RICE & SPLIT PEA
Lentil curry with rice & split pea is a vegan and really easy meal to cook. It's healthy with whole ingredients. A comforting spiced lentil curry made simple for you to cook in less than 35 minutes.
Provided by Githu
Categories Main Course
Time 10h35m
Number Of Ingredients 21
Steps:
- Wash and soak your lentils, split peas, and rice in a single large bowl of at least 10h. Make sure to add a lot of water as these are going to swell and double the volume.
- Place a big saucepan on medium heat and bring all the dry spices and leaves, cover and stir now and then for about 5 mins.
- Meanwhile, chop the onions, mince the ginger, turmeric, and garlic. Bring them in the pan and give them a stir for 2 mins before adding the coconut oil and stir again. cover them and let them cook for 8 mins on medium heat as you keep on stirring.
- Rince the legumes and drain the water.
- Bring them in the pan, stir everything together, then cover with some boiling water. The water should be covering about 2 cm above the legumes.
- Increase the heat till the boiling takes place then reduce to medium high heat
- Cover and let this cook for about 12 minutes on medium heat, you keep on stirring now and then, BUT YOU MUST BE VERY GENTLE when STIRRING.
- In between, add any cream of your choice, I added my yummy creamy carrot sauce.
- During this time, rinse out your spinach, cut them into halves if you've big leaves. wipe your mushrooms with a kitchen paper to wipe off any soil. Cut them into desired size.
- Add salt, peppers and turn off the heat.
- Add the mushrooms and the spinach, fold them in GENTLY, Cover, and leave the meal to cool for about 10 mins then serve and enjoy your lentil curry with rice & split peas.
- NOTE; since the legumes are already soft and swollen, they're not going to take long to cook, so don't overload them with water unless you want a lot of sauce which we can say soup!
CREAMY LENTIL AND SPLIT-PEA DHAL
Make and share this Creamy Lentil and Split-Pea Dhal recipe from Food.com.
Provided by JustJanS
Categories Lentil
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Place lentils and split-peas in a bowl and add cold water to cover. Set aside for 30 minutes. Drain.
- Fill a large saucepan with water and bring to the boil. Add the lentils, split-peas, tumeric and chillies. Boil uncovered until the lentils and split-peas are tender (about 30 minutes). Drain, place in a bowl and mash coarsely. Set aside.
- In a saucepan, heat oil over medium-low heat and add the mustard seeds. Cook until they crackle (about 30 seconds). Stir in the cumin seeds and cook until aromatic (about 30 seconds). Stir in garam masala and ground coriander.
- Stir in the mashed lentils and peas, water, cream and tomato. Season with salt and bring to the boil over medium heat. Reduce heat to low and simmer, partially covered, stirring often for 4 minutes. Adjust the seasoning, stir in the fresh coriander leaves and serve hot.
Nutrition Facts : Calories 338.8, Fat 13, SaturatedFat 4.4, Cholesterol 20.6, Sodium 21.8, Carbohydrate 42.3, Fiber 16.4, Sugar 7.5, Protein 16.6
LENTIL AND SPLIT PEA DIP WITH ROASTED GARLIC NAAN
Steps:
- Preheat oven to 400 degrees F.
- Squeeze pulp from head of roasted garlic into a small food processor. Add oil, cumin, cayenne, lemon zest, and salt and pepper and process until smooth.
- Spread garlic mixture evenly over the naan, place on a baking sheet, and bake until just heated through and slightly crispy, about 5 minutes. Remove from the oven and sprinkle with cilantro or parsley. Cut into pieces and serve warm with the Lentil and Split Pea Dip.
- Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
- Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and saute until onion is soft. Add turmeric and cumin and cook 30 seconds. Transfer mixture to a food processor. Add cooked lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season generously with salt and pepper. Transfer to a medium bowl.
INDIAN YELLOW SPLIT PEA DAL
Steps:
- Gather the ingredients.
- In a large pot, combine the uncooked yellow split peas and the water or vegetable broth. Bring to a slow simmer.
- Add the turmeric , cayenne, and 1/2 teaspoon of salt, and cover.
- Cook for at least 20 minutes, covered, until the yellow split peas are fully cooked, stirring occasionally. If you prefer a smoother texture, continue to cook the dal for an additional 10 to 15 minutes to allow the yellow split peas to break up even more.
- Once the split peas are almost done, in a separate large skillet or frying pan, heat the onion, cumin, and clove in the margarine. Cook for 4 to 6 minutes, or until the onion is soft.
- Add the spiced onion mixture to the split peas, and allow to simmer for at least 5 more minutes.
- Add a dash of pepper and more salt, if desired, and serve hot with rice or alone in a soup bowl. Enjoy!
Nutrition Facts : Calories 222 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 13 g, Protein 13 g, SaturatedFat 1 g, Sodium 608 mg, Sugar 6 g, Fat 4 g, ServingSize 4 servings, UnsaturatedFat 0 g
LENTIL AND SPLIT PEA SOUP
A hearty, satisfying soup. Make up a double batch and freeze half when you want a quick meal on the table in minutes.
Provided by evelynathens
Categories Ham
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute bacon in large saucepan over medium-high heat until fat is rendered, about 4 minutes; remove bacon; drain off all but 1 ½ tblsps of fat; add onion, carrot, leek and garlic and saute until light brown, about 10 minutes; add broth, lentils, split peas, potato, ham hock, celery, thyme and bay leaf; bring to boil; reduce heat and simmer until lentils and split peas are tender, about 45 minutes; stir in red wine and simmer 5 minutes longer; discard bay leaf; remove ham hock from soup and remove any meat attached to bone; cube meat and return to soup along with chopped up bacon; season to taste with salt and pepper.
- Freezer Note: Making up a double batch of soup is economical of energy and time - you'll do slightly more work now, use the same amount of energy to cook, and save yourself time and energy later on, when you want a quick, nutritious dinner. Just defrost in microwave, reheat well and serve
INDIAN LENTIL AND SPLIT PEA SPREAD
Steps:
- Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
- Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add turmeric and cumin and stir 1 minutes. Transfer mixture to processor. Add lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season generously with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve with pita bread.
More about "indian lentil and split pea spread food"
ONE-POT LENTIL CURRY WITH PEAS (EASY!
From veggiechick.com
4.9/5 (13)Total Time 50 minsCategory Main DishCalories 179 per serving
- Add 1/4 cup vegetable broth to a large skillet or Dutch oven over medium-high heat. Add garlic and cook for 1 minute, stirring. Then add onion and cook for 4-5 minutes, stirring, until onion is soft and translucent.
- Add the can of coconut milk (liquid and all), dried lentils, and 1/2 cup water. Stir and bring to a boil, then reduce heat to a low simmer (on low heat) and cover. Cook about 35-40 minutes, or until the lentils are soft and the liquid is absorbed.
- Add remaining 1 1/2 cups vegetable broth, curry powder, peas, broccoli, and salt (if desired). Raise heat to medium-high heat. Once boiling, reduce heat slightly and cover. Simmer for 5 minutes, stirring occasionally to make sure it doesn't burn or stick to the bottom of the pan.
- Remove from heat. Taste and add additional salt, or even a dash of cayenne pepper, turmeric, garam masala, nutritional yeast or lime juice. Serve with naan bread and/or brown/basmati rice, or add a bit of Middle Eastern-style garlic sauce. This dish makes about 6 (1-cup) servings. Store this curry in an airtight container in the fridge. It will last around 3-4 days and reheats very well.
SPINACH CHANA DAL: AN INDIAN RECIPE WITH …
From 100daysofrealfood.com
SPLIT PEA LENTIL SOUP RECIPE - THE SPRUCE …
From thespruceeats.com
SLOW COOKER SPLIT GREEN PEA AND RED LENTIL DHAL [VEGAN]
From onegreenplanet.org
SPLIT PEA SUPPER IDEAS - ALLRECIPES
From allrecipes.com
LENTIL AND SPLIT PEA DIP - BIGOVEN.COM
From bigoven.com
LENTILS AND SPLIT PEAS RECIPES - SUPERCOOK
From supercook.com
ASTRAY RECIPES: INDIAN LENTIL AND SPLIT PEA SPREAD
From astray.com
INDIAN LENTIL AND SPLIT PEA SPREAD - BIGOVEN.COM
From bigoven.com
INDIAN COOKING 101: A LESSON IN LENTILS (TADKA DAL)
From hookedonheat.com
SPLIT PEA RECIPES & MENU IDEAS | EPICURIOUS
From epicurious.com
INDIAN LENTIL AND SPLIT PEA SPREAD | EPICURIOUS.COM
From kulinarian.com
KASHMIRI DAL - SPLIT PEA & YELLOW LENTIL SOUP WITH GINGER AND …
From veganricha.com
GUIDE TO SPLIT PEAS & LENTILS | WHOLE FOODS MARKET
From wholefoodsmarket.com
LENTIL AND SPLIT PEA RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
DIFFERENT TYPES OF LENTILS & PULSES – LIST IN ENGLISH & HINDI
From myweekendkitchen.in
WHAT'S THE DIFFERENCE BETWEEN SPLIT PEAS AND LENTILS? | KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love