Madras Lentils Recipes

MADRAS LENTILS

Steps:

• Melt butter in a large pot or Dutch oven or medium-high heat. Add onion, pepper, ginger and garlic; cook until vegetables are softened, 4-6 minutes, stirring occasionally.
• Stir in tomato paste, chili powder, garam masala, cumin, salt, paprika, and red pepper flakes; cook 1 minute.
• Stir in broth and lentils, increase heat to medium-high and bring mixture to a simmer. Reduce heat to medium-low, partially cover, and simmer until lentils are tender, stirring occasionally, about 40 minutes.
• Stir in beans, vinegar, and honey; season with salt and pepper to taste.
• Serve lentils over rice or with naan bread, top with cilantro and a drizzle of coconut milk or half-and-half, if using.
• Store lentils in an airtight container in the refrigerator for up to 5 days.

MADRAS LENTILS

Steps:

• Saute onion and garlic in some canola oil.
• Add cumin, chili powder and cayenne, stir it in with the onions and garlic for a couple minutes.
• Added a can of crushed tomatoes (not drained). This is when you add the green chilies if you use them.
• Lowered the heat and let it cook down for a bit. About 5-10min.
• Added cooked lentils (cooked from dry) and red beans, no need to add water.
• Add the salt, lowered the heat and let it cook down until it thickened.
• Added just the smallest amount (mixed into each serving of a maybe half tsp) of plain fat free greek yogurt to give it a creamier texture.

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.