RED SPLIT LENTILS (MASOOR DAL)
Indian-inspired lentils the whole family will love and babies, too. Once the dal and rice are at the desired consistency, it's ready to eat or freeze. Make sure mixture is completely cool before freezing. I use freezer ice trays and small individual glass bowls with lids.
Provided by katie
Categories World Cuisine Recipes Asian Indian
Time 2h18m
Yield 6
Number Of Ingredients 17
Steps:
- Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
- Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
- Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
- Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
- Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.
Nutrition Facts : Calories 282.5 calories, Carbohydrate 50.8 g, Fat 3.7 g, Fiber 7.1 g, Protein 13.4 g, SaturatedFat 0.5 g, Sodium 433 mg, Sugar 3.9 g
CREAMY LENTIL AND SPLIT-PEA DHAL
Make and share this Creamy Lentil and Split-Pea Dhal recipe from Food.com.
Provided by JustJanS
Categories Lentil
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Place lentils and split-peas in a bowl and add cold water to cover. Set aside for 30 minutes. Drain.
- Fill a large saucepan with water and bring to the boil. Add the lentils, split-peas, tumeric and chillies. Boil uncovered until the lentils and split-peas are tender (about 30 minutes). Drain, place in a bowl and mash coarsely. Set aside.
- In a saucepan, heat oil over medium-low heat and add the mustard seeds. Cook until they crackle (about 30 seconds). Stir in the cumin seeds and cook until aromatic (about 30 seconds). Stir in garam masala and ground coriander.
- Stir in the mashed lentils and peas, water, cream and tomato. Season with salt and bring to the boil over medium heat. Reduce heat to low and simmer, partially covered, stirring often for 4 minutes. Adjust the seasoning, stir in the fresh coriander leaves and serve hot.
Nutrition Facts : Calories 338.8, Fat 13, SaturatedFat 4.4, Cholesterol 20.6, Sodium 21.8, Carbohydrate 42.3, Fiber 16.4, Sugar 7.5, Protein 16.6
LENTIL AND SPLIT PEA SOUP
A hearty, satisfying soup. Make up a double batch and freeze half when you want a quick meal on the table in minutes.
Provided by evelynathens
Categories Ham
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute bacon in large saucepan over medium-high heat until fat is rendered, about 4 minutes; remove bacon; drain off all but 1 ½ tblsps of fat; add onion, carrot, leek and garlic and saute until light brown, about 10 minutes; add broth, lentils, split peas, potato, ham hock, celery, thyme and bay leaf; bring to boil; reduce heat and simmer until lentils and split peas are tender, about 45 minutes; stir in red wine and simmer 5 minutes longer; discard bay leaf; remove ham hock from soup and remove any meat attached to bone; cube meat and return to soup along with chopped up bacon; season to taste with salt and pepper.
- Freezer Note: Making up a double batch of soup is economical of energy and time - you'll do slightly more work now, use the same amount of energy to cook, and save yourself time and energy later on, when you want a quick, nutritious dinner. Just defrost in microwave, reheat well and serve
LENTIL OR SPLIT PEA DAL WITH GARLIC BUTTER
Make and share this Lentil or Split Pea Dal With Garlic Butter recipe from Food.com.
Provided by figaro8895
Categories Lentil
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pick over, clean, and rinse the split peas.
- Place them in a deep pot, add the water, turmeric, and salt, and bring to a boil. Boil the peas gently, partially covered, until they are very soft, about 45 minutes, checking and stirring occasionally to ensure they do not stick to bottom of the pan.
- Turn off the heat and beat the split peas with a wire whisk or wooden spoon for a minute or until they look thick and creamy.
- You should have 5 cups of puree; if not, add additional water.
- Return the puree to the pot, add black pepper, and heat until boiling.
- Turn off the heat and fold in the chopped coriander; keep the dal covered.
- Heat the oil in a frying pan over medium heat. When the oil is hot, add the cumin seeds.
- When the seeds turn several shades darker, add the garlic and optional red peppers. Cook until the garlic is browned and the oil is infused with its flavor.
- Pour the oil-garlic mixture onto the dal. Mix well.
- Taste for pepper and salt.
- Serve spooned into small bowls.
Nutrition Facts : Calories 216.8, Fat 9.4, SaturatedFat 0.7, Sodium 337.6, Carbohydrate 25.2, Fiber 10.2, Sugar 4.2, Protein 9.6
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