Indian Lentil Curry Food

RED LENTIL CURRY

Steps:

• Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
• Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• Stir in the tomato puree, remove from heat and stir into the lentils.

DAL (INDIAN LENTIL CURRY)

Steps:

• Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
• Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
• Add onions and fry until softened.
• Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
• Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
• Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
• Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
• Stir through garam masala at the end. Adjust salt if desired.
• Pour over Tadka, if using, and stir through.
• Serve Dal over rice, garnished with a sprig of coriander if desired.

CHICKEN-LENTIL CURRY SOUP

Steps:

• Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped. With the motor running, add the apples, a few pieces at a time, until chopped.
• Cook the curry powder in a Dutch oven or large pot over medium-high heat, stirring, until lightly toasted, about 1 minute. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook, stirring, until thickened, about 5 more minutes.
• Stir in the chicken broth and lentils. Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes. Add the chicken and simmer until cooked through, about 6 minutes. Season with salt and pepper and garnish with cilantro.

SOUTH INDIAN EGG CURRY WITH RICE & LENTIL PILAU

Steps:

• Mix the rice and lentils in a bowl. Cover with cold water and soak for 15 mins.
• Meanwhile, for the curry, heat the oil in a wok or medium saucepan, then toss in the mustard seeds followed by the curry leaves. Once the leaves have stopped spluttering, reduce the heat and add the onions and ginger. Fry over a medium heat for about 10 mins until golden.
• Stir in the turmeric and chilli powder and cook for a few more secs. Tip in the tomatoes and sugar. Simmer, uncovered, for 10-15 mins until thickened, adding a splash of water if needed. Meanwhile, boil the eggs for 8 mins, then cool under cold running water before peeling and halving. Add to the curry and cover with a tight-fitting lid.
• To cook the pilau, heat the oil in a pan and cook the onions, ginger and chillies until softened - about 10 mins. Drain the rice and lentils and add to the onions along with the bay leaves.
• Pour over enough water to cover the rice and lentils by a depth of 3cm - about 600ml. Simmer, uncovered, until tender and the cooking liquid has been absorbed.
• Stir the coriander into the curry and fluff up the rice. Serve with mango chutney, yogurt and naan, if you like.

LENTIL CURRY

Steps:

• Rinse lentils in strainer and sort through, removing debris.
• Heat 1 TBS broth in medium soup pot. Saute onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
• Add garlic, carrots, celery, and cabbage. Continue to sauté for another couple of minutes.
• Add curry powder and mix to bring out its flavour.
• Add rinsed and drained lentils, broth and tomatoes.
• Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 30 minutes.
• Add cilantro and season with salt and pepper to taste.
• Serve over rice / toast / etc.
• Notes:.
• I rarely have fresh cilantro so substitute 1-2TBS dried coriander. Usually end up forgetting it altogether though.
• I play fast and loose with the quantities - very forgiving recipe.
• Servings are a guess, I tend to make lots and use up all the vegies I can find.

SPICY INDIAN YELLOW LENTIL CURRY

Steps:

• In a pressure cooker, put the lentils, tomatoes and 4 cups of water with a pinch of turmeric powder.
• Pressure cook until the lentils are tender.
• Heat 1 tablespoons of oil in a pot.
• Once its hot, add mustard and cumin seeds.
• Allow to splutter.
• Once they stop spluttering, add corriander seeds, asafoetida powder, curry leaves and green chillies.
• Stir-fry for 5 minutes.
• Add onions and stir-fry till they become golden brown in colour.
• Remove from heat.
• Open the pressure cooker.
• Add this mixture to the cooked dal.
• Stir well.
• Add tamarind pulp and salt to taste.
• Mix well and bring to a boil.
• Remove from heat.
• Garnish with corriander leaves and serve hot over rice alongwith some plain yogurt on the side,or, with dosas and chutney.
• Enjoy!