Nimbu Masoor Dal Curried Lentils Recipes

RED LENTIL CURRY RECIPE

Steps:

• Heat the oil in a large pot to medium heat.
• Add the onion, peppers and potato. Stir and cook them down 5 minutes to soften.
• Add the ginger and garlic and stir. Cook for 1 minute, until you can smell that gorgeous garlic.
• Add the curry paste, curry powder, garam masala, turmeric, cayenne, chili flakes, mustard seeds, cumin, and salt and pepper to taste. Cook for 2 minutes, stirring.
• Add the chopped tomato, water, coconut milk and red lentils. Stir.
• Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils soften and all of the flavors combine. If the curry is too thick, add in a bit more water.
• Serve with rice and garnish!

MASOOR DAL WITH YOGURT

Steps:

• Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, tomatoes and a big pinch of salt and cook, stirring occasionally, until the onion and tomato soften and the excess liquid evaporates, 7 to 9 minutes. Add the garlic, ginger and curry powder and cook, stirring, until softened, 3 minutes.
• Add the lentils and stir to coat with the tomato mixture. Add 3 1/2 cups water and 1/2 teaspoon salt and bring to a simmer. Cover and cook, stirring occasionally to prevent sticking, until the lentils are tender and have lost their shape, 12 to 15 minutes. Season with salt and pepper; if the mixture gets too thick, add 1/4 cup of water at a time to loosen.
• Divide the lentils among bowls. Top with the yogurt, cilantro and chiles. Serve with the naan.

CAROL'S DAL CURRY (CURRIED LENTILS)

Steps:

• Cover bottom of saucepan with vegetable oil.
• Fry onion about 5 minutes, add cilantro and continue frying over medium heat, until onion is golden.
• Add tomato and let get a little soft.
• Add rest of ingredients, including spices (add spices according to your taste!) and let simmer for about 30 minutes.

RED SPLIT LENTILS (MASOOR DAL)

Steps:

• Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
• Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
• Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
• Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
• Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.

NIMBU MASOOR DAL - CURRIED LENTILS

Steps:

• Heat 1/3 cup of the oil in a large, deep saucepan over a medium-low heat and cook three-quarters of the sliced onion for about 5 minutes, until soft.
• Add the cinnamon sticks, lentils and ginger, and cook for about 10 minutes, stirring frequently.
• Add the stock, hot water and chili powder. Bring to the boil and boil rapidly for about 10 minutes.
• Squeeze the juice from the lemon half and add to the pan with the squeezed lemon shell. Cook for a further 50 minutes, stirring frequently. Remove the lemon shell.
• Meanwhile, chop the remaining sliced onion, heat the remaining oil in a small frying-pan and cook the chopped onion, garlic, chili and bay leaves for about 10 minutes, until the onion is browned.
• Add this mixture, including the oil, to the lentils when they are cooked. Sprinkle with chopped coriander and serve hot.