SPICY VEGAN LENTIL DAHL
Steps:
- Gather the ingredients.
- In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic, and ginger. Cook, stirring often, until the chopped onion is translucent, about 6 minutes.
- Stirring constantly, add the water or broth, lentils, cumin, coriander, turmeric, cardamom, cinnamon, cayenne pepper, and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
- Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is at the desired temperature and consistency, adding more water to the dahl if needed.
- Garnish with a dollop of dairy-free soy yogurt if desired. Serve hot and enjoy.
Nutrition Facts : Calories 142 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 666 mg, Sugar 6 g, Fat 4 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
SPICY LENTIL QUINOA CURRY
Lots of flavor packed in this Indian-spiced curry! This recipe is very adaptable and can be made to fit your preferences. You can also change up the veggies you use, alter the amount of spice, etc.
Provided by Alisan
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 4
Number Of Ingredients 21
Steps:
- Heat oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Mix in mushrooms, carrots, and garlic; cook until flavors combine, about 2 minutes.
- Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.
- Stir butter and cream into the saucepan. Replace the lid and cook until the lentils are tender, about 5 minutes.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 60.9 g, Cholesterol 8.9 mg, Fat 10.1 g, Fiber 20.7 g, Protein 19.5 g, SaturatedFat 2.9 g, Sodium 1158.2 mg, Sugar 8.7 g
SPICY INDIAN YELLOW LENTIL CURRY
This is Gayatri Venkatesh's recipe from the Thursday magazine. Its really tasty. You can tone down the spiciness by reducing the number of green chillies if you please. Enjoy!
Provided by Charishma_Ramchanda
Categories Curries
Time 1h
Yield 2 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 173, Fat 8.3, SaturatedFat 1, Sodium 21.3, Carbohydrate 24.7, Fiber 4.9, Sugar 14.5, Protein 5.1
DAL (INDIAN LENTIL CURRY)
Recipe video below. There are countless variations of Dal all across India. This is a northern Indian version called "dal tadka" that's akin to what is served in Indian restaurants. "Tadka" refers to spices sizzling in hot oil that's poured over the dal. It's dramatic and gives it a flavour bump - but is optional. I include it for company, and leave it out for midweek or if being served alongside other punchy flavoured curries. Heat level in this recipe is mild - just a tickle. If you like it fiery, try leaving in the seeds in the chillies and/or adding some chilli powder. This is a dal that's flavourful to have as a main!
Provided by Nagi
Time 1h45m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
SPICY SWEET POTATO AND LENTIL CURRY
Make and share this Spicy Sweet Potato and Lentil Curry recipe from Food.com.
Provided by manicbovine
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Sauté the onion, garlic, and peppers over medium high heat until the onion is golden.
- Add the carrots, celery, sweet potato, and spices. Cook until the potato is tender.
- Turn down the heat, add the lentils and 2 cups water.
- Once the lentils are soft, add the diced tomatoes. Cover and simmer over medium low heat until the lentils are mostly broken down. It might be necessary to add more water if it looks dry.
- Add the spinach and peas, cook until hot.
- Serve with warm bread.
Nutrition Facts : Calories 247.1, Fat 2.4, SaturatedFat 0.5, Sodium 349.7, Carbohydrate 49.1, Fiber 11.7, Sugar 10.4, Protein 12
LENTIL CURRY
Make and share this Lentil Curry recipe from Food.com.
Provided by Deantini
Categories Curries
Time 53m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse lentils and place in a heavy pot; cover with water and bring to boil. Reduce heat to low, cover and cook for 30 min until tender.
- Heat oil in a large skillet over medium heat. Stir in cumin, chili flakes and tumeric and cook for about 1 minute or until you can smell the spices.
- Add lentils to skillet and cook over medium-low heat for 15-17 minutes or until lentils are thickened.
- Season with salt and pepper and sprinkle with cilantro and mint.
Nutrition Facts : Calories 466.7, Fat 16.4, SaturatedFat 2.2, Sodium 30.8, Carbohydrate 59, Fiber 11.3, Sugar 0.1, Protein 24.6
SPICY LENTILS (SOUTH AFRICA)
Make and share this Spicy Lentils (South Africa) recipe from Food.com.
Provided by Rita1652
Categories Lentil
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve salt in enough boiling water to cover lentils. Add lentils.
- and cook until tender about 20 minutes. Drain and mash with potato masher.
- Heat oil in a pan and fry onions and garlic until onions are golden.
- Add remaining ingredients and simmer for a few minutes. Stir in lentils and heat until thick. Serve hot.
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