Spicy Red Lentil Dal With Pita Wedges Recipes

LENTIL DAL

Steps:

• Heat olive oil in large saucepan over medium-high heat.
• Add onion, ginger, cumin, turmeric, red peppers, and garlic.
• Saute 2 minutes.
• Add cauliflower and tomatoes; saute 1 minute.
• Stir in water and lentils; bring to a boil.
• Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
• Stir in lime juice, cilantro, and salt.
• Serve 1 cup lentil mixture with 1 cup rice.

WARM RED-LENTIL DAL WITH PITA CHIPS

Steps:

• In a medium saucepan, combine lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
• Meanwhile, melt butter in a small saucepan; add garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.
• Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.

SPICED RED LENTIL DAL

Steps:

• Put oil in a skillet over medium-high heat; when it is hot, add onion and cook until soft, about 10 minutes; set aside.
• Meanwhile, combine the lentils, ginger, garlic, mustard seeds, cloves, and 1 teaspoon pepper in a saucepan. Add water to cover by about 1 inch, and bring to a boil. Adjust heat so mixture bubbles gently, and cook, stirring occasionally and adding water if necessary, until lentils are tender, 15 to 20 minutes.
• Sprinkle with salt and more pepper and keep cooking to desired tenderness. Lentils should be saucy but not soupy.
• Remove cloves from pan and add reserved sauteed onion. Stir in butter if you are using it. Taste and adjust seasoning, then garnish with cilantro and serve.

RED LENTIL DAL WITH CHARRED ONIONS

Steps:

• Heat 1 tsp oil in a large heavy cast iron skillet over medium-high heat. Add onion and cook for 2 minutes (not stirring) or until charred. Carefully turn the onion over and cook an additional 4 minutes or until charred.
• Remove from the heat and coarsely chop. Set aside.
• Combine the mustard seeds, coriander seeds, cumin seed and clove ina small skillet over medium heat. Cook about 1 1/2 minute until the mixture is fragrant, stirring frequently.
• Remove from the heat.
• Combine the mustard mixture, cinnamon, cardamom and chili ina spice or coffee grinder and pulse until ground.
• Heat remaining 2 tsp of oil in a small Dutch oven over medium high heat. Add the ginger and garlic to the pan; saute 1 minute.
• Stir in the spices; saute 1 minute more.
• Add the broth, lentils, and tomato to the pan and bring to a boil.
• Cover and reduce heat and simmer for 30 minutes, stirring occasionally.
• Uncover and add charred onion, and cook 10 more minutes.
• Stir in cilantro and lime juice.
• Serve.

SPICY RED LENTIL STEW

Steps:

• In a large pot, heat oil over medium heat.
• Saute chili pepper, onion, garlic, celery and carrots for 3-5 minutes.
• Add remaining ingredients.
• Bring to a boil.
• Reduce heat.
• Simmer uncovered for 40 minutes, or until lentils are tender.
• Season with additional spices if desired.
• Serve and Enjoy!