RED LENTIL CURRY RECIPE
This masoor dal recipe (red lentil curry) is a curry lover's dream, with nutty red lentils, hearty potatoes and lots of curry seasoning. Huge on flavor. So easy to spice it up!
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 19
Steps:
- Heat the oil in a large pot to medium heat.
- Add the onion, peppers and potato. Stir and cook them down 5 minutes to soften.
- Add the ginger and garlic and stir. Cook for 1 minute, until you can smell that gorgeous garlic.
- Add the curry paste, curry powder, garam masala, turmeric, cayenne, chili flakes, mustard seeds, cumin, and salt and pepper to taste. Cook for 2 minutes, stirring.
- Add the chopped tomato, water, coconut milk and red lentils. Stir.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils soften and all of the flavors combine. If the curry is too thick, add in a bit more water.
- Serve with rice and garnish!
Nutrition Facts : Calories 476 kcal, Carbohydrate 48 g, Protein 17 g, Fat 27 g, SaturatedFat 22 g, Sodium 181 mg, Fiber 18 g, Sugar 6 g, ServingSize 1 serving
NIMBU DAL - LEMON LENTILS RECIPE
Nimbu Dal is an excellent comfort food if paired with hot rice. These Lemon Lentils can also be paired with Rotis along with a subzi on the side for a sumptuous meal.
Provided by Sandhya Ramakrishnan
Categories Lunch Box Recipes Quick and Easy Side Dishes
Time 40m
Number Of Ingredients 13
Steps:
- Wash the lentils couple of times and then cook it in enough water with a pinch of turmeric powder until soft. I usually cook the masoor dal on stove top, but if preferred you could cook it in pressure cooker.
- In a pan, heat the ghee or oil or a combination of both and then add the cumin seeds. Once the seeds splutter, add the cinnamon stick and fry for about 30 seconds.
- Add the onions and sauté until golden brown. Then add the grated ginger and green chilies and fry for a minute more.
- Next goes in the chopped tomatoes along with salt, turmeric powder and red chili powder.
- Fry until the tomatoes are mushy.
- Now add the cooked dal along with some water (if needed) and let the mixture boil for about 8 - 10 minutes in medium heat.
- Add the cilantro and let it boil for a minute. Remove from flame and add the lemon juice.
- Mix well and serve the Nimbu Dal steaming hot.
Nutrition Facts : Calories 209 kcal, Carbohydrate 33 g, Protein 11 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 101 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
MASOOR DAL WITH YOGURT
Masoor Dal refers to red lentils. They cook very quickly and are budget-friendly making them perfect for a weeknight dinner. In this recipe, they are cooked with aromatics including onion, ginger, garlic and warming spices.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, tomatoes and a big pinch of salt and cook, stirring occasionally, until the onion and tomato soften and the excess liquid evaporates, 7 to 9 minutes. Add the garlic, ginger and curry powder and cook, stirring, until softened, 3 minutes.
- Add the lentils and stir to coat with the tomato mixture. Add 3 1/2 cups water and 1/2 teaspoon salt and bring to a simmer. Cover and cook, stirring occasionally to prevent sticking, until the lentils are tender and have lost their shape, 12 to 15 minutes. Season with salt and pepper; if the mixture gets too thick, add 1/4 cup of water at a time to loosen.
- Divide the lentils among bowls. Top with the yogurt, cilantro and chiles. Serve with the naan.
Nutrition Facts : Calories 440, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 2 milligrams, Sodium 474 milligrams, Carbohydrate 67 grams, Fiber 10 grams, Protein 20 grams, Sugar 4 grams
NIMBU MASOOR DAL - CURRIED LENTILS
Make and share this Nimbu Masoor Dal - Curried Lentils recipe from Food.com.
Provided by English_Rose
Categories Lentil
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1/3 cup of the oil in a large, deep saucepan over a medium-low heat and cook three-quarters of the sliced onion for about 5 minutes, until soft.
- Add the cinnamon sticks, lentils and ginger, and cook for about 10 minutes, stirring frequently.
- Add the stock, hot water and chili powder. Bring to the boil and boil rapidly for about 10 minutes.
- Squeeze the juice from the lemon half and add to the pan with the squeezed lemon shell. Cook for a further 50 minutes, stirring frequently. Remove the lemon shell.
- Meanwhile, chop the remaining sliced onion, heat the remaining oil in a small frying-pan and cook the chopped onion, garlic, chili and bay leaves for about 10 minutes, until the onion is browned.
- Add this mixture, including the oil, to the lentils when they are cooked. Sprinkle with chopped coriander and serve hot.
Nutrition Facts : Calories 736.1, Fat 39, SaturatedFat 5.2, Sodium 16.4, Carbohydrate 73.4, Fiber 13.7, Sugar 1.9, Protein 29
CAROL'S DAL CURRY (CURRIED LENTILS)
This is a dish I cooked up one night when I was craving lentils. It's quite good when eaten in conjunction with another recipe I've posted here, Rice with a Chilean flair. Indian and South American food combined!
Provided by Carol Bullock
Categories Lentil
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cover bottom of saucepan with vegetable oil.
- Fry onion about 5 minutes, add cilantro and continue frying over medium heat, until onion is golden.
- Add tomato and let get a little soft.
- Add rest of ingredients, including spices (add spices according to your taste!) and let simmer for about 30 minutes.
CURRIED LENTILS
This recipe might sound a little strange but if you fix it once you will fix it often. It also freezes fine.
Provided by Ginger B
Categories Lentil
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and sort the lentils and cook until they are tender but firm.
- 4 cups of water High Heat 10 minutes and low/medium heat 15 minutes.
- Heat the olive oil in a large skillet.
- When it is hot, add the garlic and saute over moderately low heat for 1 minute then add the spinach and cook about 2 mins or so until all the leaves are wilted.
- Add the lentils and the remaining ingredients to the skillet.
- cover and simmer over very low heat for 15 minutes.
- This is good over mashed potatoes, rice or couscous.
MASOOR DAAL - INDIAN RED LENTILS
These cute legumes are SO yummy! I made this for my nutrition class and it was a huge hit! Options for the vegan version are listed.
Provided by Love6381
Categories Curries
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Wash the lentils well, and then put them into a sauce pan. Add 4 - 6 cups of salted water to cover the lentils.
- Bring lentils to a boil then reduce heat, cover and allow to simmer until they are soft. Keep the water level above the lentils.
- While the lentils are simmering, grind the spices together then toast them over low heat in a dry sauté pan until you have released their aromas. Set spices aside.
- Using the same sauté pan, heat ghee or oil over low to medium heat. Add onions and sauté until they are soft. Add garlic, sauté another 3-4 minutes. Do not burn the onions or garlic. Add spice mixture; continue to cook for 2 minutes.
- Once the lentils have become soft, add them and their cooking liquid to the onion and spice mixture (add more water or broth if lentil are too thick). Stir and scrape up any bit from the bottom. Stir in lemon juice, adjust salt and continue to cook for 5 minutes.
- Just before serving add yogurt and heat through. Serve with a wheat flat bread such as roti.
Nutrition Facts : Calories 253, Fat 7.1, SaturatedFat 3.7, Cholesterol 15.8, Sodium 63.6, Carbohydrate 35.3, Fiber 6.5, Sugar 6.7, Protein 14.9
MASOOR DAL (RED LENTILS)
Make and share this Masoor Dal (Red Lentils) recipe from Food.com.
Provided by grapefruit
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- wash dal in a few changes of water, until the water runs clear.
- soak in cold water for about half hour
- drain.
- place in pot with water, salt, red chilli powder and cook for 20 to 30 minutes or until dal is very tender.
- when dal is tender it should resemble a creamy soup (you might have to add more water if the its not creamy and cook for furtur 10 to 20 minutes).
- For the temper - heat oil in a frying pan add the garlic and fry until light brown , at this point add cumin and fry for few seconds and pour over the lentil and stir and cook for few minutes.
- cover and take off heat.
- serve hot.
- garnish with coriander and green chillies.
- Sprinkle a little garam masala on top.
- serve with boiled rice or chapatis.
Nutrition Facts : Calories 196.5, Fat 9.5, SaturatedFat 5.5, Cholesterol 22.3, Sodium 398.3, Carbohydrate 21.1, Fiber 3.9, Sugar 0.8, Protein 8.5
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