Yellow Lentil Curry Recipes

YELLOW LENTIL & COCONUT CURRY WITH CAULIFLOWER

Yellow lentil & coconut curry with cauliflower image

This healthy veggie curry is diet-friendly and a great source of iron and fibre

Provided by Good Food team

Time 1h5m

Number Of Ingredients 10

Ingredients

1 tbsp vegetable oil
1 onion , thinly sliced
2 garlic cloves , crushed
thumb-sized piece ginger , finely chopped
3 tbsp curry paste (we used Bart Veeraswamy Gujurat Masala curry paste)
200g yellow lentil , rinsed
1 ½l vegetable stock
3 tbsp unsweetened desiccated coconut , plus extra to sprinkle if you like
1 cauliflower , broken into little florets
cooked basmati rice and coriander leaves, plus mango chutney and naan bread (optional), to serve

Steps:

Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.
During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. Serve with mango chutney and naan bread (optional).

Nutrition Facts : Calories 356 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 18 grams protein, Sodium 1.4 milligram of sodium

SPICY INDIAN YELLOW LENTIL CURRY

Spicy Indian Yellow Lentil Curry image

This is Gayatri Venkatesh's recipe from the Thursday magazine. Its really tasty. You can tone down the spiciness by reducing the number of green chillies if you please. Enjoy!

Provided by Charishma_Ramchanda

Categories Curries

Time 1h

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1 cup toovar dal, washed thoroughly,drained and refreshed with clean water to soak dal (yellow lentils)
2 medium tomatoes, washed,peeled and chopped
1 pinch turmeric powder
1 1/2 tablespoons tamarind pulp
7 green chilies, washed and slit
100 g small sambar onions, peeled and washed
salt
1 tablespoon oil
1 teaspoon black mustard seeds
1 teaspoon cumin seed
1 teaspoon coriander seed
1 pinch asafoetida powder
3 -5 sprigs of fresh curry leaves, washed and torn
2 tablespoons chopped fresh coriander leaves, washed,to garnish

Steps:

In a pressure cooker, put the lentils, tomatoes and 4 cups of water with a pinch of turmeric powder.
Pressure cook until the lentils are tender.
Heat 1 tablespoons of oil in a pot.
Once its hot, add mustard and cumin seeds.
Allow to splutter.
Once they stop spluttering, add corriander seeds, asafoetida powder, curry leaves and green chillies.
Stir-fry for 5 minutes.
Add onions and stir-fry till they become golden brown in colour.
Remove from heat.
Open the pressure cooker.
Add this mixture to the cooked dal.
Stir well.
Add tamarind pulp and salt to taste.
Mix well and bring to a boil.
Remove from heat.
Garnish with corriander leaves and serve hot over rice alongwith some plain yogurt on the side,or, with dosas and chutney.
Enjoy!

Nutrition Facts : Calories 173, Fat 8.3, SaturatedFat 1, Sodium 21.3, Carbohydrate 24.7, Fiber 4.9, Sugar 14.5, Protein 5.1

YELLOW LENTIL CURRY

YELLOW LENTIL CURRY image

Categories Bean Side

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup yellow lentils
1 tablespoon turmeric powder
1 teaspoon salt
5 to 6 cups water
1/4 cup olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/3 cup plus 1 tablespoon chopped white onion
2 teaspoons ginger, minced
2 teaspoons green chile pepper, chopped
2 plum tomatoes, chopped
1/2 teaspoon red chili powder
Handful fresh coriander, washed and chopped
2 whole, dried red chiles

Steps:

1. In a large saucepan, bring the yellow lentils, turmeric, salt and 5 to 6 cups of water to a boil. Skim the foam off the top, cover the pan with a lid and simmer over medium-low for roughly 1 hour. When finished, the lentils will be soft and broken down. Remove the pan from the heat and set aside. 2. In a medium saute pan, heat the olive oil. Add the cumin seeds, black mustard seeds, chopped onion, ginger and green chiles. Saute until the onion browns. Add the tomatoes and saute until they have softened, about 1 minute. Add the red chili powder and boiled lentils to the cooked onion-tomato mixture. The resultant dish will be soupy but not runny. Check and adjust the seasonings as needed. 3. Finish the dish with chopped coriander and whole red chiles. Serve with a side of steamed basmati rice

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