Red Split Lentils With Cabbage Masoor Dal Aur Band Gobi Recipes

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RED SPLIT LENTILS WITH CABBAGE (MASOOR DAL AUR BAND GOBI)



Red Split Lentils With Cabbage (Masoor Dal Aur Band Gobi) image

Make and share this Red Split Lentils With Cabbage (Masoor Dal Aur Band Gobi) recipe from Food.com.

Provided by LPod1131

Categories     Lentil

Time 2h

Yield 4 , 4 serving(s)

Number Of Ingredients 12

1 1/4 cups split red lentils (masoor dal)
5 cups water
1/2 teaspoon ground turmeric
5 tablespoons vegetable oil
1 teaspoon cumin seed
2 -4 garlic cloves, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
1/2 lb cabbage, cored and finely shredded
1 -2 hot green chili pepper, seeded and finely sliced
1 1/2 teaspoons salt
1 medium tomatoes, peeled (or not)
1/2 teaspoon fresh ginger, peeled and finely grated

Steps:

  • Pick over, wash, and drain the lentils.
  • In a heavy-bottomed pot, bring the lentils and water to a boil, skimming off any scum that rises to the top. Stir in the turmeric. Cover pot, with lid slightly ajar, and simmer over low heat for 1 1/4 hours, stirring occasionally.
  • While the lentils are cooking, heat the oil in a frying pan over medium heat. Add the cumin seeds and cook for 3 to 4 seconds, then add the garlic. Once the garlic pieces start to brown, add the onion, cabbage and green chilies. Cook the cabbage mixture, stirring often, until it starts to brown. Stir in 1/4 teaspoon salt. Turn off the heat.
  • After the lentils have cooked for 1 1/4 hours, add and stir in the tomato, the ginger, and 1 1/4 teaspoon salt. Cover and continue to cook for 10 minutes. Add the cabbage mixture. Stir to mix and allow to simmer uncovered for a few minutes to reheat the cabbage.

RED SPLIT LENTILS (MASOOR DAL)



Red Split Lentils (Masoor Dal) image

Indian-inspired lentils the whole family will love and babies, too. Once the dal and rice are at the desired consistency, it's ready to eat or freeze. Make sure mixture is completely cool before freezing. I use freezer ice trays and small individual glass bowls with lids.

Provided by katie

Categories     Indian Recipes

Time 2h18m

Yield 6

Number Of Ingredients 17

1 cup basmati rice
4 ½ cups water, divided
1 cup red lentils (masoor dal), rinsed
½ cup finely chopped red onion
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
½ teaspoon cayenne powder
½ teaspoon ground turmeric
1 cup broccoli florets
1 cup diced tomatoes
1 cup frozen peas
1 tablespoon olive oil, or as needed
1 cup sliced mushrooms
1 tablespoon peeled, finely grated fresh ginger
2 cloves garlic, finely grated

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.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 50.8 g, Fat 3.7 g, Fiber 7.1 g, Protein 13.4 g, SaturatedFat 0.5 g, Sodium 433 mg, Sugar 3.9 g

STEWED LENTILS WITH CABBAGE



Stewed Lentils with Cabbage image

This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum, and a very good source of dietary fiber, protein, and manganese. Any type will work here.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 4 to 6

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 medium onion, half of it chopped, half sliced
3 garlic cloves, minced
1/2 pound lentils (brown, green, or beluga), rinsed and picked over
3 1/2 cups water (more as needed)
1 dried red chile
1 bay leaf
Salt to taste
6 ounces waxy potatoes, scrubbed and sliced about 1/2 inch thick
1 1/2 pounds green cabbage (1 medium head), cored and cut crosswise in 3/4-inch wide ribbons
1 tablespoon chopped flat-leaf parsley
Freshly grated Parmesan for serving (optional)

Steps:

  • Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.
  • While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.
  • Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 5 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 886 milligrams, Sugar 7 grams

RED SPLIT LENTILS (MASOOR DAL)



Red Split Lentils (Masoor Dal) image

Indian-inspired lentils the whole family will love and babies, too. Once the dal and rice are at the desired consistency, it's ready to eat or freeze. Make sure mixture is completely cool before freezing. I use freezer ice trays and small individual glass bowls with lids.

Provided by katie

Categories     World Cuisine Recipes     Asian     Indian

Time 2h18m

Yield 6

Number Of Ingredients 17

1 cup basmati rice
4 ½ cups water, divided
1 cup red lentils (masoor dal), rinsed
½ cup finely chopped red onion
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
½ teaspoon cayenne powder
½ teaspoon ground turmeric
1 cup broccoli florets
1 cup diced tomatoes
1 cup frozen peas
1 tablespoon olive oil, or as needed
1 cup sliced mushrooms
1 tablespoon peeled, finely grated fresh ginger
2 cloves garlic, finely grated

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.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 50.8 g, Fat 3.7 g, Fiber 7.1 g, Protein 13.4 g, SaturatedFat 0.5 g, Sodium 433 mg, Sugar 3.9 g

LENTIL, CABBAGE AND TOMATO DAL



Lentil, Cabbage and Tomato Dal image

This is a recipe from Rose Elliot's 'The Vegetarian Kitchen' in the Guardian Weekend supplement. If you can't find toovar dal (check the Indian section of your supermarket) you can substitute yellow split peas, which works just fine and it says you could also use red lentils instead. I used 1 smallish head of savoy cabbage, which once I had trimmed it and shredded it worked out just above the correct weight.

Provided by -Sylvie-

Categories     One Dish Meal

Time 1h25m

Yield 3 serving(s)

Number Of Ingredients 15

9 ounces toovar dal
5 1/2 cups water
1/4 teaspoon turmeric
1 (14 ounce) can chopped stewed tomatoes
8 -12 fresh curry leaves (if you're using dried double the amount)
2 tablespoons olive oil
1 1/2 teaspoons black mustard seeds
1/4 teaspoon ground fenugreek
1 tablespoon curry powder (I use hot curry powder)
1 onion, chopped
9 ounces cabbage, shredded (that's roughly 1 small head of cabbage)
1/2 lemon, juice of
salt, to taste
pepper, to taste
fresh coriander, chopped to serve

Steps:

  • Rinse the toovar dal well with plenty of hot water.
  • Place water, tumeric and dal into a pan and bring to a boil.
  • Reduce heat and simmer for approximately 45 minutes. It should become very soft. (If you're using split peas or red lentils, this time might need adjusting.).
  • Add the tomatoes and curry leaves to the pan and set aside.
  • In another pan heat the olive oil. Add the mustard seeds and cook for a few seconds before adding the fenugreek and the curry powder.
  • Now add the cabbage and onion. Cover and cook on a low heat for approximately 5 minutes.
  • Now combine the contents of both pans and simmer for 20 more minutes, or until all vegetables are tender, over a low heat.
  • Stir in lemon juice and season to taste.
  • Serve topped with fresh corriander, either on it's own, over rice or with some roti. If you serve it with rice it'll be enough for four to five people.

MASOOR DAL (SPICED RED LENTILS)



Masoor Dal (Spiced Red Lentils) image

What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."

Provided by Nigella Lawson

Categories     easy, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 cup finely chopped onion
2 1/2 cups (10 ounces, about 1 medium) finely diced sweet potato
1 tablespoon minced ginger
2 garlic cloves, minced
1 Thai or bird's-eye red chili
1 cup red lentils
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon ground ginger
1 cup canned chopped tomatoes
Salt
3 tablespoons chopped cilantro
Pieces of coconut flesh from a fresh coconut (optional)

Steps:

  • In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
  • Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
  • Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
  • To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams

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