Curried Rice Pilaf With Red Lentils Recipes
CURRIED RICE PILAF WITH RED LENTILS
Note: The salt should NOT be added until the end. If it is added before the lentils are cooked, they will be tough.
Provided by Martha
Time 40m
Number Of Ingredients 14
Steps:
- In a medium sauce pan with a tight fitting lid, heat oil over medium high heat.
- Add onion, garlic and ginger and sauté for three minutes.
- Add dry rice and dry lentils and sauté for two minutes.
- Reduce heat to medium and add fresh tomato, garam masala and curry paste and stir and cook for one minute.
- Add cilantro, coconut milk and water and raise heat to high.
- Bring to a boil, cover and lower heat to low.
- Cook covered for 20 minutes.
- Remove from heat and add salt and pepper, stir and let sit covered for five minutes.
- Serve with additional chopped cilantro.
RED LENTILS WITH RICE
Steps:
- Put the oil in a large skillet or flameproof casserole with a lid over medium-high heat; a minute later, add the onion and cook, stirring occasionally, until it begins to brown on its edges, about 5 minutes. Stir in the curry powder, then 3 cups water. Bring to a boil and add the lentils and rice. Bring back to a boil, then cover and adjust the heat so the mixture simmers steadily.
- Cook until the rice and lentils are tender, about 20 minutes. Uncover and, if necessary, boil off excess water. Season with salt and pepper, then stir in the butter if you're using it. When it has been incorporated, turn off the heat and serve.
RED LENTIL CURRY
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
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
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