Savory Lentils And Vegetables Recipes
GARLICKY DAL (SAVORY LENTILS)
From Recipes with a Spice - Indian Cuisine for Balanced Nutrition' by Kusum Gupta This dal is the perfect accompaniment to spicy vegetables, bread and rice. Use any kind of lentils. One of the favorites is a mix of split green & yellow Mung and split reddish Masoor. When cooked, dry dal becomes almost 4 times in volume. Serve it hot when well mixed and of semi-liquid consistency. It can be refrigerated or frozen.
Provided by kusum gupta
Categories Lentil
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pick over dry dal for grit; rinse a couple of times and drain.
- Bring to boil about 3 cups water in a 2-quart saucepan.
- Add dal to hot water.
- Stir in salt and turmeric powder.
- (Water can boil over when dal is added; lower the heat as needed.) Partially cover and simmer on medium heat until dal is tender, 30 to 45 minutes.
- (Add hot water depending on the consistency desired.) Note: Split dal can be cooked in a slow cooker[2 to 3 hours] or in a pressure cooker for about 10 minutes.
- To sauté, heat the oil in a small skillet on medium heat.
- Add cumin seeds; as soon as they change color (few seconds), add garlic and onions.
- Stir, sprinkling little water if needed, until onions are golden brown.
- Add ginger and remaining seasonings (except tomatoes and garam masala); stir for a couple of minutes.
- Add tomatoes and cook for another minute.
- 5.
- Mix the sautéed seasonings into the cooked dal and continue cooking on medium heat for 5 to 10 minutes until dal is thickened.
- Add garam masala.
- 6.
- Serve hot, garnished with green coriander.
- Optionally sprinkle lemon juice.
- Variation 1: Use brown lentils, peeled yellow Mung, peeled light yellow Urad, or split dark yellow Toor (or a mix of them).
- They take about 3 cups of water to 1 cup of dry dal and only 30 to 40 minutes to cook.
- Variation 2: Use whole green Mung, whole black Urad, whole dark brown Masoor, whole yellow brownish Toor, or split yellow Chana (or a mix of them).
- They take 3 to 4 cups of water to 1 cup of dry dal and longer to cook (about 1 hour).
- (Takes 4 to 5 hours in slow cooker, 25 minutes in pressure cooker.) Healthy Alternative: Add some vegetable stock or 3 tablespoons of Textured Vegetable Protein (TVP) when dal is half cooked.
Nutrition Facts : Calories 87.4, Fat 2.6, SaturatedFat 0.3, Sodium 392.7, Carbohydrate 12, Fiber 5.4, Sugar 1.3, Protein 4.5
SAVORY LENTIL VEGETABLE SOUP
Beverly Sterling of Gasport, New York recommends this hearty variation of lentil soup. "Curry and ginger give the broth zip and spinach and squash are tasty, nutritious additions," she says.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute squash in 1 teaspoon oil until crisp-tender. Remove and set aside. Add carrots, potato, onion, garlic and remaining oil to the pan. Cook and stir over low heat for 8-10 minutes. Stir in curry powder and ginger; cook for 1 minute. Add the broth, lentils, tomato paste, vinegar and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils and potatoes are tender. Add spinach and squash; heat through.
Nutrition Facts :
SAVORY LENTIL AND SQUASH SOUP
Provided by Donna Goodwin
Categories Soup/Stew Bean Herb Onion Tomato Vegetable Lentil Butternut Squash Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Combine 5 1/2 cups broth and all remaining ingredients in heavy large saucepan. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve.
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