Curried Yellow Lentil Porridge Recipes
YELLOW LENTIL & COCONUT CURRY WITH CAULIFLOWER
This healthy veggie curry is diet-friendly and a great source of iron and fibre
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 10
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
CURRIED LENTILS
Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice.
Provided by MELANIESAYSHI
Categories Side Dish Curry Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.
Nutrition Facts : Calories 465.8 calories, Carbohydrate 73.1 g, Fat 15.1 g, Fiber 9.7 g, Protein 11.9 g, SaturatedFat 14 g, Sodium 259.9 mg, Sugar 49 g
CURRIED YELLOW LENTIL PORRIDGE
Provided by Molly O'Neill
Categories dinner, soups and stews, appetizer, main course
Time 50m
Yield Six main courses, eight appetizers
Number Of Ingredients 10
Steps:
- Warm the butter over high heat in a soup pot. Add the curry powder and, stirring constantly, toast it for 2 minutes. Add the ginger and cook for 1 minute. Add the onion and carrots, stir and cook until the onion is soft, about 5 minutes.
- Add the lentils and the chicken broth, stir and adjust seasoning with salt and freshly ground black pepper. Partly cover the pot, reduce the heat to medium-low and simmer for 40 minutes. Add cold water if the mixture becomes dry.
- Add the coconut milk and stir. Adjust the consistency of the soup, if necessary with additional chicken broth, water or regular milk. It should be thick, but should fall off a spoon, not mound on it. Adjust the seasoning again with salt and pepper. The soup can be kept over low heat for up to an hour before serving, but do not let it boil. This will cause the coconut milk to break. Serve garnished with basil and with basmati rice on the side.
Nutrition Facts : @context http, Calories 777, UnsaturatedFat 4 grams, Carbohydrate 110 grams, Fat 21 grams, Fiber 18 grams, Protein 44 grams, SaturatedFat 16 grams, Sodium 1024 milligrams, Sugar 8 grams, TransFat 0 grams
SPICY INDIAN YELLOW LENTIL CURRY
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
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
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- Saute the onion, garlic, and ginger with the oil until soft, about 3 minutes. Add the curry paste, turmeric, and curry powder and stir fry for another 1 minute. Add the broth and water and whisk until incorporated. Bring to a boil.
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