Indian Style Lentils Recipes

INDIAN-STYLE LENTILS

Steps:

• Heat the butter or oil in a large saucepan over medium heat. Add the onions, garlic and ginger, and stir for 5 to 8 minutes or until the onion browns. Toss in the cumin seeds, ground coriander, turmeric and cayenne, and continue to stir for 1 minute. Add the tomato, simmer for 1 to 2 minutes, then add the water and lentils. Bring to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour or until most of the water is absorbed and the lentils are tender. Stir occasionally, adding more water if necessary.
• Stir in the lemon juice and salt, heat for another minute or two, then serve hot or warm.

DAL MAKHANI (INDIAN LENTILS)

Steps:

• Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
• Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
• Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
• Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
• Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

INDIAN STYLE LENTILS

Steps:

• Cook lentils in 4 cups water until tender. 15-25 minute Meanwhile saute the garlic and onion in the oil. Transfer to a medium sized bowl and add the rest of the ingredients and stir very well.
• Once lentils are soft, combine the onion mixture with the lentils in a slow cooker and cook over low heat for at least two hours.
• Enjoy.

INDIAN LENTILS AND SPINACH

Steps:

• Heat oil in a heavy pan over medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. Add minced garlic to onion; cook and stir until fragrant, about 1 minute more.
• Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil. Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes.
• Place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes. Stir spinach and continue cooking in microwave until heated through, about 5 minutes more. Let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach.
• Mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes.