Yellow Lentil Dal Stewsoup With Carrots And Zucchinibrussels Sprouts Mung Daal Recipes

YELLOW LENTIL DAL

Steps:

• In a saucepan add lentils and chicken stock, ginger and turmeric.
• Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.
• Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.
• In a skillet heat oil.
• Add mustard seed and shake pan until they start to pop, 20 seconds.
• Add the onion and cook until softened, 5- minutes.
• Add serrano chile, and garlic, cook 1 minute.
• Add cumin and bay leaves, and tomato, cook minutes more.
• Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.
• Serve over basmati rice.

YELLOW LENTIL DAL STEW/SOUP WITH CARROTS AND ZUCCHINI/BRUSSELS SPROUTS (MUNG DAAL)

Steps:

• In a deep pan or pressure cooker, add oil and heat on medium
• Add mustard seeds an wait for them to sputter.
• Add the asafoetida, fennel seeds and curry leaves and mix. Cook for half a minute
• Add the chilli and garlic and cook for 5-7 minutes stirring frequently till the garlic browns up evenly.
• Add in the carrots and Zucchini or Brussels Sprouts or both. You can add some other veggies per preference. Cook for a minute.
• Add the tomato, turmeric and cook for 2-3 minutes until tomatoes get mushy,
• Drain the lentils and add them to the pan, add salt, and water and mix well.
• Pressure cook for 1 whistle (5 minutes on high pressure after pressure indicator turns on) or cook covered on low for 20-30 minutes until the lentils are tender and mushy.
• Serve hot topped with chopped cilantro leaves or red chili flakes, with Roti/Naan Indian flat bread, Rice, dry veggie subzis or as a soup with garlic bread.
• To refresh the daal the next day, in a small pan, add a teaspoon of oil, heat on medium, add 1/4 teaspoon mustard seeds, 3-4 curry leaves and chili flakes. Wait for the mustard seeds to sputter. Pour this over the heated Daal and serve.

YELLOW LENTIL SOUP

Steps:

• In a 4 quart dutch oven sauté bacon until crisp, remove to drain on paper towels with a slotted spoon.
• Add onions to drippings, cook 5 minutes until softened.
• Add carrots, celery, peppers, garlic, and sauté 5-10 minutes.
• Add remaining ingredients and bring to boil.
• Reduce heat to simmer, cover, and cook 30 minutes, stirring occasionally.
• Discard bay leaves, sprinkle with bacon, serve.