Red Lentils Indian Stylee Recipes

MASOOR DAAL - INDIAN RED LENTILS

Masoor Daal - Indian Red Lentils image

These cute legumes are SO yummy! I made this for my nutrition class and it was a huge hit! Options for the vegan version are listed.

Provided by Love6381

Categories Curries

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb red lentil
water, as needed
2 tablespoons ghee or 2 tablespoons canola oil
1 medium onion, thinly sliced
2 garlic cloves, minced
2 teaspoons whole coriander seeds
2 teaspoons cumin seeds
2 teaspoons dried red pepper flakes
1 teaspoon cardamom seed
6 inches cinnamon sticks, broken
2 teaspoons turmeric powder
salt
1 tablespoon lemon juice or 1 tablespoon tamarind paste
2 cups plain low-fat yogurt or 14 ounces light coconut milk

Steps:

Wash the lentils well, and then put them into a sauce pan. Add 4 - 6 cups of salted water to cover the lentils.
Bring lentils to a boil then reduce heat, cover and allow to simmer until they are soft. Keep the water level above the lentils.
While the lentils are simmering, grind the spices together then toast them over low heat in a dry sauté pan until you have released their aromas. Set spices aside.
Using the same sauté pan, heat ghee or oil over low to medium heat. Add onions and sauté until they are soft. Add garlic, sauté another 3-4 minutes. Do not burn the onions or garlic. Add spice mixture; continue to cook for 2 minutes.
Once the lentils have become soft, add them and their cooking liquid to the onion and spice mixture (add more water or broth if lentil are too thick). Stir and scrape up any bit from the bottom. Stir in lemon juice, adjust salt and continue to cook for 5 minutes.
Just before serving add yogurt and heat through. Serve with a wheat flat bread such as roti.

Nutrition Facts : Calories 253, Fat 7.1, SaturatedFat 3.7, Cholesterol 15.8, Sodium 63.6, Carbohydrate 35.3, Fiber 6.5, Sugar 6.7, Protein 14.9

RED LENTIL CURRY

Red Lentil Curry image

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

Ingredients

2 cups red lentils
1 large onion, diced
1 tablespoon vegetable oil
2 tablespoons curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 (14.25 ounce) can tomato puree

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

INDIAN-STYLE RED LENTIL SOUP

Indian-Style Red Lentil Soup image

Make and share this Indian-Style Red Lentil Soup recipe from Food.com.

Provided by Boomette

Categories Grains

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 onion, chopped
2 garlic cloves, finely chopped
1 carrot, finely chopped
3 tablespoons butter
1 teaspoon curry powder
1 tablespoon fresh ginger, grated
5 cups chicken broth
1 cup coconut milk
2 tablespoons tomato paste
3/4 cup red lentil
salt and pepper

Steps:

In a saucepan, soften the onion, garlic and carrot in the butter.
Add the curry powder and cook for 1 minute.
Add the ginger, broth, coconut milk and tomato paste.
Bring to a boil and add the lentils. Reduce the heat, cover and simmer for 20 minutes. Adjust the seasoning.
Serve with pan-fried flatbread.

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