Spicylentilssouthafrica Recipes

SPICY LENTILS (SOUTH AFRICA)

Spicy Lentils (South Africa) image

Make and share this Spicy Lentils (South Africa) recipe from Food.com.

Provided by Rita1652

Categories Lentil

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups orange lentils (rinsed and picked through for no twigs or stones)
1/2 teaspoon salt
1/4 cup vegetable oil
1 large sweet onion, chopped
1 inch piece fresh ginger, grated
3 garlic cloves, crushed
1 teaspoon coriander powder
1 teaspoon turmeric
1 teaspoon cumin seed, crushed
1 teaspoon cardamom seed, crushed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 cup fresh tomato, diced peeled

Steps:

Dissolve salt in enough boiling water to cover lentils. Add lentils.
and cook until tender about 20 minutes. Drain and mash with potato masher.
Heat oil in a pan and fry onions and garlic until onions are golden.
Add remaining ingredients and simmer for a few minutes. Stir in lentils and heat until thick. Serve hot.

SOUTH INDIAN SPICY LENTIL STEW

South Indian Spicy Lentil Stew image

Provided by Food Network

Categories main-dish

Time 50m

Yield serves 6

Number Of Ingredients 16

Ingredients

4 cups water
1 cup masur dahl (red lentils) or mung dahl (yellow lentils)
2 tomatoes, cut into large chunks
5-6 large okra, halved lengthways
2 carrots, cut into large chunks
2 potatoes, cut into large chunks
1 tablespoon tumeric
2 teaspoons salt
2 teaspoons tamarind paste or 1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon cilantro seeds, ground
1 teaspoon cumin seeds, ground
1 tablespoon black mustard seeds
1-2 jalapeno peppers, seeded and chopped
6-8 dried curry leaves
1 tablespoon sambhar masala

Steps:

In a large saucepan bring the water to a boil. Add the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon juice. Stir and bring back to a boil. Reduce the heat slightly and cook until the dahl is tender--approximately 30 minutes; add more water if necessary.
Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro and cumin over a medium heat. Add the mustard seeds, chile and curry leaves and fry for 2 minutes, covering the skillet as the seeds pop. Add the fried spices to the cooked dahl and vegetables. Add the sambhar masala and mix well.
The stew can be prepared up to 2 hours in advance.

SPICY LENTIL STEW

Spicy Lentil Stew image

Categories Bean Stew Winter Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 1/2 cups brown lentils
2 cinnamon sticks
2 cardamom pods*
2 large onions
2 medium vine-ripened tomatoes
1 fresh jalapeño chile
1/4 cup vegetable oil
2 teaspoons minced garlic
1 tablespoonCape Malay masala (Indian spice blend)
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon turmeric
4 cups water, plus additional if necessary
3 medium zucchini (about 1 pound total)
Garnish: 1/4 cup chopped fresh cilantro leaves
Accompaniments: steamed rice

Steps:

Pick over lentils. In a bowl soak lentils in water to cover 1 hour. Wrap cinnamon sticks and cardamom pods in a small square of cheesecloth and with kitchen string tie into a bundle. Separately chop onions and tomatoes. Wearing rubber gloves, seed and devein chile and finely chop.
In a 4-quart kettle cook onions in oil with cheesecloth bundle over moderate heat, stirring occasionally, until onions are softened. Stir in tomatoes, chile, garlic, masala, cumin, coriander seeds, and turmeric and simmer 10 minutes.
Drain lentils in a sieve and add to onion mixture with 4 cups water. Simmer mixture, uncovered, adding more water if necessary to keep ingredients just covered with liquid, until lentils are very soft, about 40 minutes.
Cut zucchini into 1/8-inch-thick rounds. Discard cheesecloth bundle and arrange zucchini in an even layer on top of curry. Cook curry, covered, until zucchini is tender about 10 minutes.
Sprinkle curry with cilantro and serve over rice.
*Available at East Indian markets and some specialty food shops.

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