Lentils With Rice And Potato Recipes

LENTILS WITH RICE AND POTATO

Steps:

• Place lentils in a bowl and cover with cold water, allow to stand for 15 minutes Wash the lentils in running water till the water runs clear.
• Heat the oil in a large pan and fry the cloves and cumin seeds for 2 minutes.
• Add the onion and potato, stir and fry for 5 minutes.
• Add the lentils, rice, turmeric and salt and fry for 3 minutes.
• Add the water, bring to the boil, cover the pan , reduce the heat and simmer for 15 minutes.
• Turn off the heat, leave the lid on the pan and let it stand for 10 minutes.
• Serve with any curry dish.

RICE AND LENTIL CREPES WITH POTATO

Steps:

• Make dosa batter:
• Place rice and lentils in separate bowls. Fill each with water to cover by 2 inches and soak 4 hours.
• Drain lentils in a sieve and purée in a food processor with 3/4 cup water until light and fluffy, 3 to 5 minutes. Transfer to a large bowl. Drain rice in a sieve and purée in food processor with 1/3 cup water until a gritty paste forms, about 1 minute. (Rice paste will not be as smooth as lentil paste.) Stir rice paste and 3/4 teaspoon salt into lentil paste.
• Let mixture ferment, covered with plastic wrap, in a warm (about 80°F) draft-free place until doubled in bulk, about 24 hours. (Mixture will be light and foamy.) Stir in remaining 3/4 cup water and 1/4 teaspoon salt. Let batter stand, covered, in a warm (about 80°F) draft-free place 2 1/2 hours.
• Make filling while batter stands:
• Combine potatoes with cold salted water to cover by 2 inches in a 2 1/2- to 3-quart saucepan and simmer, uncovered, until potatoes are just tender, 15 to 25 minutes. Drain potatoes in a colander. When cool enough to handle, peel potatoes and cut into 1/2-inch cubes.
• Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds, partially covered with lid, until they just begin to pop, 15 to 30 seconds. Add curry leaves and cumin and cook, stirring, until cumin turns a shade darker, 10 to 15 seconds. Reduce heat to moderately low, then add onion and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Stir in chile and turmeric and cook, stirring, 1 minute. Add potatoes, water, and salt and bring to a boil. Reduce heat to moderately low, then simmer, covered, stirring occasionally and mashing potatoes slightly, until sauce is thickened, 8 to 10 minutes. Discard curry leaves.
• Cook dosas:
• Put oven rack in middle position and preheat oven to 250°F.
• Spread 1 teaspoon oil on griddle using a paper towel, then heat over moderate heat until hot but not smoking. Dip a 1/3-cup dry measure into batter, scooping gently to fill without deflating batter, and pour into center of griddle (scrape out batter remaining in measure). Quickly spread batter with back of a small spoon in a circular motion to thinly cover griddle. (Dosa may be lacy around edge.) Drizzle edge and top of dosa with 1 teaspoon oil and cook until underside is golden and crisp, 1 1/2 to 2 minutes. Turn dosa over with a metal spatula and cook, pressing occasionally, until underside is pale golden, about 1 minute more. (Adjust heat up or down if necessary to prevent overbrowning.) Transfer dosa to a foil-lined large baking sheet and keep warm, loosely covered with foil, in oven.
• Make 9 to 11 more dosas in same manner, transferring as cooked to baking sheet in 1 layer and separating additional layers of dosas with foil.
• Assemble dosas:
• Spread 1/3 cup hot potato filling in a line across middle of each dosa and loosely fold dosa over filling in thirds like a letter.

LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY

Steps:

• In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
• Add the water, green lentils, and salt to the large pot. Bring to a boil.
• Cover with lid and simmer for 10 minutes.
• To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
• NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
• Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
• Cook covered for about 15 minutes, or until rice is cooked.
• Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
• Enjoy!

LENTILS AND RICE WITH TVP

Steps:

• Combine lentils with 3 cups of water in a large saucepan and bring to a boil. Once boiling, reduce heat to medium-low, and simmer uncovered for 10 minutes. Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
• Once the lentils have simmered for 10 minutes, stir in the cooked onion along with the rice, TVP, chicken bouillon, curry powder, cumin, parsley flakes, and 2 1/2 cups of water. Return to a boil over high heat, then remove from the heat, cover, and let stand for 20 minutes. Do not remove the lid during this time. After 20 minutes, remove the lid and stir before serving.

SWEET POTATO AND LENTIL CURRY WITH RICE

Steps:

• Heat a medium saucepan and add the curry paste. Cook, while stirring, for 1 minute or until fragrant. Add the lentils, bay leaves, onion, and sweet potato, ginger and chicken stock. Bring to the boil and reduce the heat to low.
• Or until the sweet potato is cooked. Season with salt and black pepper.
• Place the cooked rice on 4 serving plates, spoon over the curry and scatter with coriander leaves.

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.