GREEN LENTILS WITH GARLIC & ONION (MADHUR JAFFREY)
This is a super-easy, flavourful, and delicious recipe that can be served warm, cold, or room temperature. It's from Madhur Jaffrey's "Indian Cooking". Recipe can be doubled or tripled. I like using French green lentils. You can also use chicken or vegetable broth instead of the water.
Provided by blucoat
Categories Lentil
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a heavy pot over a medium flame. When hot, put in the cumin seeds. A few seconds later, put in the garlic. Stir and fry until the garlic pieces turn a medium brown colour. Now put in the onion. Stir and fry until the onion pieces begin to turn brown at the edges. Put in the lentils and the water. Bring to the boil. Cover, turn heat to low and simmer for about an hour or until lentils are tender. (Nearly all of the liquid should have been absorbed, but watch that it doesn't turn completely solid.)
- Add the salt and the cayenne. Stir to mix and simmer gently for another 5 minutes.
Nutrition Facts : Calories 306.5, Fat 14.2, SaturatedFat 1.9, Sodium 591.7, Carbohydrate 32.6, Fiber 15.2, Sugar 2.2, Protein 12.9
LENTILS WITH GARLIC, ONION, AND TOMATO
This dish is very quick to make and a welcome accompaniment for flatbreads. Dal (split mung beans) is quickly cooked with a little turmeric, cinnamon and bay leaf to make a satisfying soupy stew. It can also be served as a dal fry, fried with a little garlic, onion and tomato. Either way, it should come to the table piping hot, an ideal companion for fresh chapatis.
Provided by Food Network
Categories main-dish
Time 1h
Yield Approximately 3 cups
Number Of Ingredients 10
Steps:
- You will need a medium-sized saucepan, and a large deep skillet or saucepan.
- To cook split mung beans, rinse off with cold water and then place in a saucepan with four cups of water, turmeric, bay leaf, and cinnamon. Bring to a boil, then simmer until tender, approximately 20 to 25 minutes. Stir in salt. Serve hot, with a stack of chapatis.
- To make Dal Fry:
- In another large skillet or saucepan, heat the oil over high heat. Toss in the garlic and onion and cook for 2 minutes. Add the chopped tomatoes and cook for one minute longer, stirring the entire time. Now pour in the cooked mung dal and stir (watch out for spattering as the dal first hits the oil). Cook the dal for 2 to 3 minutes, or if the dal was cold or at room temperature, cook until hot. Serve immediately in individual bowls or in one large bowl.
LENTIL PâTé
Steps:
- Gather the ingredients.
- In a large saucepan, gently sauté sweet onion and garlic in margarine over low heat until soft but not browned.
- Season with black pepper . Add lentils and heat until warmed through.
- Scrape lentil mixture into the bowl of a food processor fitted with the metal chopping blade. Process until smooth, adding water if necessary. Add vinegar and pulse until combined.
- Serve lentil pâté at room temperature with toasted bread rounds or savory crackers for a delicious vegetarian appetizer that will appeal to all.
Nutrition Facts : Calories 225 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 6 g, Protein 13 g, SaturatedFat 0 g, Sodium 32 mg, Fat 3 g, ServingSize 6-8 portions (6-8 servings), UnsaturatedFat 2 g
LENTILS WITH ONION AND GARLIC
Make and share this Lentils With Onion and Garlic recipe from Food.com.
Provided by anne 2
Categories Lentil
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in medium saute pan or saucepan over medium-high heat. Fry onion until crisp and reddish-brown, about 10 minutes, then drain on paper towels.
- Put garlic and chile in saucepan and fry for 20 seconds or until just beginning to brown. Add lentils and water. Partially cover and cook for 30-35 minutes, or until lentils are soft.
- Serve lentils with onions on top.
- Note: I used 6 cloves of garlic and 2 chiles, and it still wasn't hot enough for my tastes.
Nutrition Facts : Calories 278.4, Fat 10.7, SaturatedFat 1.5, Sodium 8.3, Carbohydrate 33.4, Fiber 15.2, Sugar 2.8, Protein 13
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