GREEN LENTIL DAL MAKHANI
A creamy, decadent green lentil dal makhani style curry that is simple to make at home in one pot! Serve this vegetarian delight with naan bread or rice.
Provided by Christine Melanson
Categories Soups & Stews
Time 40m
Number Of Ingredients 15
Steps:
- In a medium-large saucepan, heat a glug of olive oil and sautee onion until soft.
- Add the garlic, ginger, cumin seeds and fenugreek seeds. Mix for another minute or so until the fragrances start to release.
- Add the tomatoes a small pat of the butter (holding the rest back to mix in at the end) and simmer for around 5 minutes, stirring frequently, until they break down and start to reduce.
- Add the chili powder, turmeric and garam masala and stir through. Add salt and pepper to taste.
- Add the kidney beans, green lentils and 2.5 cups of boiling water.
- Simmer for 30 minutes until the lentils are soft. (That's just a minimum - you can leave it simmering longer if you like.)
- Remove from the heat. Stir in the cream and butter until melted in.
- Let set for about 5 minutes before serving.
- Scatter with coriander (cilantro) leaves after dishing it up.
Nutrition Facts : ServingSize 1 g, Calories 273 kcal, Carbohydrate 36 g, Protein 13 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 285 mg, Fiber 12 g, Sugar 8 g, UnsaturatedFat 3 g
MASOOR DAL (SPICED RED LENTILS)
What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."
Provided by Nigella Lawson
Categories easy, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
- Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
- Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
- To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams
GREEN LENTIL DAL (HARA MASOOR KI DAL)
Provided by Craig Claiborne
Categories dinner, main course
Time 2h45m
Yield Four to six servings
Number Of Ingredients 13
Steps:
- Put the lentils in a bowl and add cold water to cover. Let stand two hours.
- Heat three tablespoons of the oil in a saucepan or kettle and add the onions. Cook briefly, stirring, until the onions are wilted and add the cloves and cinnamon. Cook, stirring often, until the onions are browned. Do not burn.
- Drain the lentils and add them, stirring. Add the broth, salt, ground pepper, cayenne, lemon juice, water and lemon rind. Bring to the boil and partly cover. Cook 30 minutes or until the lentils are tender.
- Heat the remaining two tablespoons of oil in a small skillet and add the caraway seeds. Cook about two minutes or until the seeds start to brown and give off a pleasant caraway smell. Pour this over the lentils and stir.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 11 grams, Carbohydrate 54 grams, Fat 13 grams, Fiber 9 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 701 milligrams, Sugar 4 grams, TransFat 0 grams
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