Spiced Indian Lentils Recipes

SPICED INDIAN LENTILS

Steps:

• Rinse and drain the lentils.
• Combine the lentils, turmeric, 1 tbsp ginger garlic paste, and 4 cups water.
• Cook over high heat until it comes up to a rapid boil, then reduce the heat to medium-low and cook for 20 minutes.
• While the lentils cook, heat some oil in a large skillet.
• Add the mustard seeds, cumin seeds, and chilies. Cook for 2-3 minutes.
• Stir in the curry powder and asafetida and cook for 20 seconds.
• Add the onions and tomatoes and cook for 7-10 minutes over medium-low heat.
• Stir in the remaining tbsp ginger garlic paste and cook for 30 seconds.
• Add the cooked lentils to the onion and tomato mixture and mix well.
• Season with salt and chili powder.
• Simmer over low heat for 5 minutes and then serve immediately.
• Garnish with fresh coriander if desired, and enjoy!

SPICY INDIAN LENTIL STEW (DAAL)

Steps:

• Rinse the yellow lentils, red lentils, and mung beans and put them in a medium saucepan with 5 cups water, salt, turmeric, and 1 teaspoon ghee. Bring to a boil. Reduce heat and simmer until lentils are easily mashed, about 30 minutes.
• Heat remaining ghee in a frying pan over medium heat. Add cumin seeds and cook until they sputter. Add onion, chile peppers, and ginger; stir-fry until onions are soft, 5 to 7 minutes. Remove from heat and add cilantro and cayenne. Transfer mixture to lentils.
• Let mixture simmer for 3 minutes. Remove from heat and stir in lemon juice.

INDIAN SPICED LENTILS

Steps:

• Heat olive oil in a Dutch oven over medium heat. Add chopped onion, ginger, salt, and 1/2 teaspoon pepper; cover and cook 10 minutes or until soft, stirring occasionally.
• Stir in minced garlic, cumin, Homemade Curry Powder, and ground coriander; cook 1 minute.
• Stir in water, chicken broth, lentils, and bay leaves; bring to a boil. Reduce heat; cover and simmer for 2 hours or until tender.
• Uncover and cook 5 minutes or until most of liquid is absorbed.
• Remove from heat; cool slightly. Discard bay leaves. Gradually stir in 1/4 teaspoon pepper, yogurt, and tomato puree; cook over low heat 5 minutes or until thoroughly heated.