Yellow Lentil Curry Recipes

SPICY INDIAN YELLOW LENTIL CURRY

Steps:

• In a pressure cooker, put the lentils, tomatoes and 4 cups of water with a pinch of turmeric powder.
• Pressure cook until the lentils are tender.
• Heat 1 tablespoons of oil in a pot.
• Once its hot, add mustard and cumin seeds.
• Allow to splutter.
• Once they stop spluttering, add corriander seeds, asafoetida powder, curry leaves and green chillies.
• Stir-fry for 5 minutes.
• Add onions and stir-fry till they become golden brown in colour.
• Remove from heat.
• Open the pressure cooker.
• Add this mixture to the cooked dal.
• Stir well.
• Add tamarind pulp and salt to taste.
• Mix well and bring to a boil.
• Remove from heat.
• Garnish with corriander leaves and serve hot over rice alongwith some plain yogurt on the side,or, with dosas and chutney.
• Enjoy!

YELLOW LENTIL CURRY

Steps:

• 1. In a large saucepan, bring the yellow lentils, turmeric, salt and 5 to 6 cups of water to a boil. Skim the foam off the top, cover the pan with a lid and simmer over medium-low for roughly 1 hour. When finished, the lentils will be soft and broken down. Remove the pan from the heat and set aside. 2. In a medium saute pan, heat the olive oil. Add the cumin seeds, black mustard seeds, chopped onion, ginger and green chiles. Saute until the onion browns. Add the tomatoes and saute until they have softened, about 1 minute. Add the red chili powder and boiled lentils to the cooked onion-tomato mixture. The resultant dish will be soupy but not runny. Check and adjust the seasonings as needed. 3. Finish the dish with chopped coriander and whole red chiles. Serve with a side of steamed basmati rice

YELLOW LENTIL & COCONUT CURRY WITH CAULIFLOWER

Steps:

• Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.
• During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. Serve with mango chutney and naan bread (optional).

CURRIED YELLOW LENTIL PORRIDGE

Steps:

• Warm the butter over high heat in a soup pot. Add the curry powder and, stirring constantly, toast it for 2 minutes. Add the ginger and cook for 1 minute. Add the onion and carrots, stir and cook until the onion is soft, about 5 minutes.
• Add the lentils and the chicken broth, stir and adjust seasoning with salt and freshly ground black pepper. Partly cover the pot, reduce the heat to medium-low and simmer for 40 minutes. Add cold water if the mixture becomes dry.
• Add the coconut milk and stir. Adjust the consistency of the soup, if necessary with additional chicken broth, water or regular milk. It should be thick, but should fall off a spoon, not mound on it. Adjust the seasoning again with salt and pepper. The soup can be kept over low heat for up to an hour before serving, but do not let it boil. This will cause the coconut milk to break. Serve garnished with basil and with basmati rice on the side.