Indian Spiced Turkey Breast With Creamy Red Lentils Food

DAL MAKHANI (INDIAN LENTILS)

Steps:

• Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
• Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
• Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
• Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
• Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

INDIAN SPICED RED LENTIL & CHICKEN SOUP

Steps:

• Heat the vegetable oil in a large soup pot over medium heat. Add the garam masala and cook for 30 seconds, or until fragrant. Add the chopped carrots, onions, apples, and celery and cook, stirring frequently, until softened, 7-8 minutes.
• Add the chicken broth, coconut milk, red lentils, ginger and salt to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer for about 15 minutes, or until the lentils are tender and starting to break down.
• Add the cooked chicken and 1 tablespoon lime juice, and heat until warmed through. Taste and adjust seasoning with salt, more lime juice and cayenne pepper, if desired. Serve the soup generously sprinkled with fresh chopped cilantro, with lime wedges on the side.
• Note: The soup will thicken as it sits. Add more chicken broth to thin it out if necessary.
• Freezer-Friendly Instructions: This soup can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The soup will thicken up a lot when frozen, so you'll likely need to add quite a bit of broth when reheating.)

INDIAN SPICED TURKEY BREAST

Steps:

• Place the turkey breasts in a shallow baking dish.
• Whisk together the yogurt and all remaining ingredients except oil. Pour marinade on top of turkey breasts, flipping to coat very well.
• Cover the turkey and let marinate for at least 4 hours, preferably over night.
• Preheat oven to 400.
• Add the oil to a large oven-safe pan (it should be big enough to fit both turkey breasts in the pan without touching). Turn the heat to high.
• Remove the turkey from the marinade and let any excess drip off.
• Sear the turkey breasts on each side, not worrying about cooking it all the way though. Just brown the outside.
• Move the pan to the oven, and bake for 15-20 minutes (cooking time depends on thickness of turkey, so start checking at 15 minutes). When turkey reaches 165-degrees in the thickest part, it's done.
• Remove the turkey from the skillet and let rest on a cutting board for 10 minutes before slicing and serving.

INDIAN LENTIL SOUP (DAL SHORVA)

Steps:

• Rinse the beans or lentils.
• Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
• Let simmer until the beans or lentils are very soft (ca 30 minutes).
• If using bay leaves, remove them now. Curry leaves can be left in the soup.
• Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
• Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
• Let simmer for another 5 minutes.
• Add salt, pepper and squeezed lemon to taste.
• Serve hot with pita or paratha bread.

SLOW COOKER INDIAN-SPICED TURKEY BREAST

Steps:

• Coat slow cooker bowl with nonstick cooking spray.
• Place turkey in bottom and pour broth over top.
• Mix together curry powder, cayenne pepper and salt; sprinkle over turkey.
• Scatter onion, ginger and cilantro leaves over turkey.
• Cover and cook on low for 6 hours.
• Add chickpeas during last 30 minutes of cooking.
• Remove turkey to a cutting board and cover.
• Gradually whisk yogurt into slow cooker bowl; stir in chopped cilantro.
• Allow sauce to heat through.
• Slice turkey and serve with cooked rice and the yogurt and chickpea sauce.

INDIAN-SPICED TURKEY BREAST WITH CREAMY RED LENTILS

Steps:

• Rinse the turkey breasts and pat dry. Pour the lemon juice over the turkey and sprinkle it lightly with salt. Let it sit for about 10 minutes. Combine the lemon zest, yogurt, chile, olive oil, spices, ginger, and garlic in a shallow bowl. Turn the turkey over in the marinade and let it sit at room temperature for at least 1/2 hour, or chill overnight.
• Preheat the oven to 475°F or turn on the broiler.
• Place an oiled baking sheet in the preheated oven for about 5 minutes.
• Remove the turkey from the marinade and strip off the excess marinade with your fingers. Place the turkey on the hot baking sheet and cook for about 5 minutes, then use a spatula to flip it and cook another 5 minutes, or until just cooked through. Remove it from the oven and allow to rest before slicing. If you're using the broiler, broil the turkey 8-10 minutes, turning once.
• To serve, place a generous spoonful of the lentils on the plate, then place a few slices of the turkey alongside. Garnish with a sprinkling of chopped cilantro and a wedge of lemon.
• Creamy Red Lentils
• Heat the oil in a 2-quart saucepan over medium-low heat. Add the onion, garlic, and ginger and cook for about 5 minutes. Add the lentils and pour in 3 1/2 cups water, then add the cilantro bundle and cumin and bring to a simmer. Lower the heat and cook gently for about 45 minutes, adding a little more water if necessary.
• When the lentils are tender and ready to serve, remove the cilantro stems and season with salt.