Spiced Brown Lentils With Yogurt Recipes

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CURRIED LENTILS WITH YOGURT



Curried Lentils with Yogurt image

In this easy to prepare side dish, yogurt softens the intensity of curry while allowing the spice to impart its distinct, aromatic flavor.

Provided by Sharon123

Categories     Lentil

Time 41m

Yield 4 serving(s)

Number Of Ingredients 11

4 cups water
1 cup lentils
1 small onion, quartered
3/4 teaspoon salt
2 teaspoons olive oil
1 1/2 teaspoons curry powder
1 cup plain low-fat yogurt
1/2 teaspoon honey or 1/2 teaspoon sugar
1 medium carrot, grated
2 tablespoons chopped fresh parsley leaves
1 Red Delicious apple

Steps:

  • In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.
  • Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.
  • Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.
  • Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.
  • Drain lentil mixture in strainer; transfer to large serving bowl.
  • Fold in yogurt mixture, carrot, and parsley.
  • Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.

SABUT MASOOR DAL (SPICED BROWN LENTILS)



Sabut Masoor Dal (Spiced Brown Lentils) image

Traditional dal takes about an hour to cook. This recipe cuts that time in half by using high heat throughout the cooking process, removing extra water once the dal is tender and simultaneously cooking the masala. This kind of efficiency does require the use of two utensils, and it means watching a couple of burners at a time. It's worth the effort because in the end, there's the warmth of a big bowl of dal in around 30 minutes, a miracle when such comfort is most needed.

Provided by Zainab Shah

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

1 cup whole masoor dal, soaked for 10 minutes and drained
1 bay leaf
1/4 cup ghee or neutral oil
1 medium onion, finely chopped
1/2 teaspoon ginger paste or freshly grated ginger
1/2 teaspoon garlic paste or freshly grated garlic
1/2 teaspoon ground cumin
1/2 teaspoon Kashmiri red chile powder, or any ground red chile
1/4 teaspoon ground turmeric
1/4 teaspoon ground coriander
2 medium plum tomatoes, finely chopped
1 teaspoon fine sea salt
3 fresh Thai green chiles, stemmed and chopped
2 to 3 tablespoons of lemon juice, from about half a large lemon
1/2 teaspoon garam masala, for garnish
1 tablespoon chopped fresh cilantro, for garnish
Rice or roti, for serving (optional)

Steps:

  • In a large (about 6-quart) pot, add 7 cups of water, the whole masoor dal and bay leaf. Bring to a boil, cover and cook on as high heat as possible until tender, about 25 to 30 minutes.
  • In the meantime, prepare the masala: In a medium-sized (8-inch) frying pan, heat ghee over medium heat for 30 to 45 seconds or until melted. Add onion, ginger and garlic, and cook on medium heat, stirring occasionally, until the onions turn translucent, about 5 minutes. Add cumin, chile powder, turmeric and coriander. Mix well. Stir in tomatoes, add salt and Thai green chiles. Cook on medium heat, stirring occasionally, until tomatoes break down and the oil separates (it will form an outline around the jammy tomato), about 10 minutes.
  • Remove 1 cup water from the pot of dal with a ladle (remove more if you want the dal to be thicker, or less or none of you prefer it thinner). Stir the masala from the frying pan into the pot of dal. Simmer for 3 to 5 minutes, or for 10 minutes for more tender dal. Turn off the stove, and stir in lemon juice. Sprinkle with garam masala and cilantro. Serve with rice, roti or by itself.

INDIAN SPICED LENTILS



Indian Spiced Lentils image

A delicious Cooking Light Recipe from Sept 2003 To keep the whole-milk yogurt from curdling, allow the lentils to cool slightly before stirring. Make the lentils a day ahead and refrigerate, then warm them over low heat. Serve as a side dish or as an appetizer with pita wedges.

Provided by greysangel

Categories     One Dish Meal

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
2 cups chopped onions
1 tablespoon finely chopped peeled fresh ginger
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper, divided
2 tablespoons minced garlic
2 teaspoons ground cumin
2 teaspoons homemade curry powder
1 teaspoon ground coriander
2 1/2 cups water
2 cups reduced-sodium fat-free chicken broth
2 cups dried lentils
3 bay leaves
1 cup plain yogurt
3/4 cup tomato puree

Steps:

  • Heat olive oil in a Dutch oven over medium heat. Add chopped onion, ginger, salt, and 1/2 teaspoon pepper; cover and cook 10 minutes or until soft, stirring occasionally.
  • Stir in minced garlic, cumin, Homemade Curry Powder, and ground coriander; cook 1 minute.
  • Stir in water, chicken broth, lentils, and bay leaves; bring to a boil. Reduce heat; cover and simmer for 2 hours or until tender.
  • Uncover and cook 5 minutes or until most of liquid is absorbed.
  • Remove from heat; cool slightly. Discard bay leaves. Gradually stir in 1/4 teaspoon pepper, yogurt, and tomato puree; cook over low heat 5 minutes or until thoroughly heated.

Nutrition Facts : Calories 158.2, Fat 2.4, SaturatedFat 0.7, Cholesterol 2.6, Sodium 164, Carbohydrate 25.4, Fiber 10.7, Sugar 3.5, Protein 9.7

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