RED LENTIL CURRY
This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.
Provided by Emma Maher
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 32.5 g, Fat 2.6 g, Fiber 11.3 g, Protein 12.1 g, SaturatedFat 0.3 g, Sodium 571.9 mg, Sugar 6.6 g
DAHL / RED LENTIL CURRY
My own dahl which is tasty as an accompaniement or in a wrap! NB. Skim milk can be used instead of coconut milk if you want a lighter version. Serve with (ideas): * brown rice, basmati rice, curry, raita
Provided by Mel Bedggood
Categories Curries
Time 27m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions with garlic, curry powder, and black mustard seeds.
- After cooked, add lentils and half fill pot with water.
- Add tumeric and salt to taste, stir.
- Cook until water nearly evaporated.
- Simmer with milk/ coconut milk. (I use coconut milk).
Nutrition Facts : Calories 91.2, Fat 0.7, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 15.7, Fiber 2.9, Sugar 0.3, Protein 6.2
CURRIED RED LENTILS
For me, this is comfort food. It only take about a half hour to make, and with some fresh pitas, it's a fantastic meal by itself.
Provided by caetb
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the lentils in cold water until the water runs clear.
- Add lentils and enough water to cover to a saucepan and simmer until the lentils are tender (about 30 minutes).
- Add water if necessary.
- While the lentils are cooking, caramelize the onions in the vegetable oil in a large skillet.
- Combine the curry paste, spices, garlic and ginger in a bowl.
- Mix well.
- When the onions are cooked, add the curry mixture to the pan.
- Cook over a high heat, stirring constantly for 1-2 minutes.
- Stir in the tomat puree and reduce the heat to a simmer.
- Cook the curry base until the lentils are ready.
- When the lentils are tender, drain off any exceess water and add the lentils to the curry mixture.
- Combine thoroughly and serve immediately.
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5/5 (329)Category Lunch & Dinner, Main Course, Side Dish, SoupCuisine IndianCalories 458 per serving
- Heat the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavors.
- Place the lentils in a fine-mashed sieve and rinse until cold running water. Then add them to the onion mixture in the skillet. Pour in the vegetable broth, stir to combine, and bring to a simmer. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.
- Add the coconut milk and strained tomatoes (if using) and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). Season with salt, pepper, coconut sugar, and lime juice to taste.
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4.7/5 Total Time 30 minsCategory Curries, Asian-StyleCalories 206 per serving
- 1 Heat oil in a large frying pan. Add onion and garlic. Cook, stirring frequently, until onion has softened and is turning clear. Add bay leaf, chilli, spices and mustard. Cook, stirring, for 1-2 more minutes.
- 2 Tip in lentils and water. Bring mixture to the boil then reduce heat to a gentle simmer. Cook lentils for about 20-25 minutes until tender.
- 3 Stir in coriander (if using) and serve accompanied with your choice of steamed rice, naan bread, pita bread or poppadums and a simple salad.
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