Red Lentil Dhal With Crisp Parsnips Recipes

EASY RED LENTIL DAHL

Steps:

• Rinse the lentils carefully under running water.
• Place all of the dahl ingredients including the lentils in a large saucepan.
• Bring the pot to a boil on a medium-high heat, then turn it down to a simmer. Stir occasionally to prevent anything sticking on the bottom. Taste and season as you go.
• Cook for 15-20 minutes, until the lentils are soft and the dhal has thickened. Taste and season again before serving. Add more water if you want a thinner dhal.
• Meanwhile if you're adding the shallots as an optional topping, fry them in a frying pan with the butter, ghee or oil. Cook on a medium low heat stirring occasionally, until golden brown, around 10 minutes.
• Serve the dahl. Optionally top with the golden shallots, thin sliced jalapeno and fresh cilantro/coriander.

RED LENTIL DHAL WITH CRISP PARSNIPS

Steps:

• Heat oven to 400 degrees.
• Heat the 1 tablespoon of oil in a pan, add the onions, then fry for about 2 minutes until lightly colored.
• Stir in lentils and curry powder.
• Add the tomatoes and stock.
• Bring to the boil and then reduce the heat and cover and simmer for 10 to 12 minutes.
• Peel the parsnips and shave into strips.
• Toss the parsnips in 1 teaspoon oil in a roasting tin and bake for 10 minutes until crisp.
• Spoon the dhal into 4 bowls and pile the parsnips on top.

RED LENTIL DHAL

Steps:

• In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently.
• Remove from pan and let cool.
• Transfer to coffee grinder, along with the dried red chili and cinnamon, and grind to a fine powder.
• Over medium-high heat oil a soup pot, add onions and saute for 5 minutes.
• Add garlic and ginger and saute 5 more minutes.
• Add spices and salt, saute 5 minutes more.
• Add 4 cups of liquid (stock, water or broth) and stir to deglaze the pot.
• Add tomato paste and lentils.
• Bring to a boil then lower the heat a bit and simmer for 20 minutes.
• Add the tomatoes, lime juice and cilantro and more water if it looks to thick.
• Simmer 10 more minutes, or until lentils are completely tender.

RED LENTIL DHAL

Steps:

• Carefully sift through the dry lentils and remove any tiny rocks.
• In a large pot, sauté onion with oil and curry paste until softened.
• Add rinsed lentils, water and optional tomato and cinnamon stick.
• Bring to a boil then simmer covered at a low boil for up to an hour until the lentils become creamy.
• Salt to taste.
• Serve as a soup or over rice.
• Source: Vegetarian Tastes of Toronto, p. 73.

RED LENTIL DAHL

Steps:

• Heat a glug of oil in a large pan over a medium heat. Fry the onion gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes more.
• Whilst that is cooking, grind the cumin, coriander and mustard seeds lightly in a pestle and mortar. Then add to the pan, along with the turmeric and garam masala and cook for 1 minute until fragrant.
• Add the lentils along with the tomatoes, coconut milk and stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat until thick - at least 15-20 minutes (stirring often so that it doesn't stick to the pan).Taste and add more chilli if desired.
• Add a squeeze of lemon juice and the handfuls of spinach. Allow the spinach to wilt and then serve with your chosen accompaniment.