Sri Lankan dhal(lentil)curry
#dhalcurry #srilankanfood #vegetariancurry #vegancurry
A quick and easy dhal curry recipe takes less than 30 minutes to cook.
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Printable recipe and serving ideas for readers
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How to make a tasty dhal(parippu)curry.
Tempering ingredients for dhal curry
3 tablespoons oil
1 sprig of Curry leaves(a few to be used for tempering and half while cooking the dhal).
4 pods of Garlic((a few to be used for tempering and half while cooking the dhal).
1 large Onion(a few to be used for tempering and half while cooking the dhal).
a teaspoon of Turmeric powder(half to be used for tempering and half while cooking the dhal).
1 teaspoon chilli flecks or 2 whole dry red chillies
1/2 teaspoon Mustard seeds
To cook the dhal curry.
1 cup Dhal(lentils, parippu)
1/2 cup of water
A few of all the other ingredients mentioned for tempering above(turmeric, curry leaves, garlic, onions).
1-2 green chilli sliced
1 teaspoon of Salt
1/2 cup Coconut milk
How to Cook the dhal curry
Wash the lentils thoroughly,
Turn in the washed lentils(1 cup) to the pan you used for tempering(saves washing).
Pour in the water with a pinch of turmeric and a few slices of onions, garlic, green chillies and curry leaves.
Over medium heat, let the lentils cook until the water(1/2 cup) evaporates, this takes 10-15 minutes.
When the lentils are cooked, gradually add the coconut milk(1/2 cup)and let it simmer on low fire. 10-15 minutes, add salt to taste.
Tempering
Cut the large onion and garlic(4 pods) into thin slices and set aside.
Add three tablespoons of oil to a pan, include the curry leaves, sliced garlic, onions and turmeric powder(1 tsp).
Leave it to cook until the onions turn translucent over medium heat for 2 minutes.
Reduce heat and include the chilli flakes(1tsp) or 2 whole dried red chillies, once you see the onions turning golden brown, add the mustard seeds(1/2 tsp) and cook for 2 minutes.
Once all the ingredients turn golden brown, remove the tempered ingredients from the heat and transfer to a separate dish.
Chickpea and Lentil Curry recipe
Chickpea and lentil curry is a quick, tasty and nutritious dinner for the family or to batch cook to freeze for during the week.
Here’s the full recipe which has been analysed by our nutritionists:
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The Most Delicious Lentil Salad Recipe Ever Made
Delicious lentil salad recipe
Green lentil-1 cup( cooked 400grams)
Water-3 cups
Salt- 1 teaspoon
VEGETABLES
Cucumber- 150grams
Avocado -120grams
Tomato- 150grams
Onion- 70grams
Red & Yellow bell pepper- 100grams
Mint-15grams
SALAD DRESSING
Olive oil-3 tablespoon
Lemon juice- 1 tablespoon
White pepper-1/2 teaspoon
Salt-1/2 teaspoon
Lentil Soup with Greens (Fakes) & Greek Village Salad (Horiatiki) GreekFoodTv☼
Kalamata olives add zing to the earthy lentil-greens combo but so does a little Greek feta. Drizzle with PDO Greek olive oil. For recipe, press the more button.
6-8 servings
½ cup/120 ml extra-virgin Greek olive oil
1 cup coarsely chopped onion (1 medium-sized onion)
2 large garlic cloves, minced
2 cups tiny lentils, rinsed and drained
1 bay leaf, broken in half
1 cup chopped, peeled tomatoes, with juice
1 pound/500 g. fresh chard, trimmed, washed and drained, and finely chopped
Salt and freshly ground black pepper
6-8 cups water
¼ cup/60 ml oxymelo vinegar
Black olive purée or whole Kalamata olives, for garnish (optional)
1. Heat ¼ cup of the olive oil in a large pot and cook onions, stirring frequently, until wilted, 6 to 8 minutes. Add garlic and stir for 30 seconds. Add lentils and toss to coat.
2. Add the bay leaf. Pour in tomatoes and stir in the chard. Season with salt and pepper. Add 6 cups water, cover, and bring to a boil over medium-high heat. Reduce heat and simmer, covered, for 30 to 40 minutes, until lentils are very tender. Add additional water during cooking to thin the soup to desired consistency.
3. Adjust seasoning with salt and pepper if needed. Just before serving, stir in remaining olive oil and the vinegar. Serve hot, with a spoonful of black olive purée in each bowl if desired.
Greek Village Salad/Horiatiki Salata
4 servings
3 large, firm ripe tomatoes
1 large red onion, peeled
1 small cucumber, peeled and sliced into 1/8-inch/3-mm rounds
1 large green pepper, seeded, halved and sliced thin
1-2 long, thin hot green peppers, seeded and cut into thin rounds
Salt to taste
½ cup Kalamata olives
1/3 pound/150 g. Greek feta cheese
2-3 pinches of dried oregano
¼ cup/60 ml extra-virgin Greek olive oil
1. Wash and dry the tomatoes. Cut them in half lengthwise, core them, and cut each half into thirds or quarters. Cut the onion the same way, halved and then into chunky wedges.
2. Toss the tomatoes, onion, cucumber, and peppers together in a serving bowl. Season with salt. Add the olives, feta (crumbled or whole), if desired, over the salad, oregano, olive oil and serve immediately.
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.