Lentil & onion balls (daali bora) Ifaar snacks
Hi guys,
today I made some yummy lentil balls with onion & spices. Very easy to make & they taste great too.
Here are the ingredients:
Red lentils
1 onion finely chopped
Fresh coriander ( i gave lots because I looooove the smell)
salt to taste
1-1/2 tsp mixed curry powder
1/2 tsp turmeric powder
1 tsp coriander & cumin powder
Mix everything together well, I don't add any types of flour as I feel it takes away the delicious natural taste of the lentils.
When blending the lentils try not to add too much water or you will have to add some flour or gram flour to thicken the paste/mixture.
I hope you give this a try, it's super easy & they make great snacks
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Lentils 2 Ways - Lentil Soup & Pasta e Lenticchie
This is my recipe for delicious home made Lentil Soup & Pasta e Lenticchie. Enjoy! - Hedy
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Recipe: How to Make Lentil Soup (Serves 4)
½ lb. lentils
2 tablespoons of olive oil
1 stalk of celery chopped
1 carrot chopped
1 medium onion chopped
1 large clove of garlic minced
4 cups of chicken broth or 4 cups water with a chicken bouillon
Salt and pepper to taste
1 cup of tomatoes (crushed, sauce, or puree) Optional (I like it without the tomatoes).
Rinse lentils in cold water and pick out any that are black or look bad. Heat oil and saute celery, carrot, onion and garlic until translucent. Add chicken broth, lentils, salt and pepper.
Bring to boil, then lower and cook on medium/low heat for about 30 minutes or until the lentils are tender. You can also add pasta to the soup if you like.
How to Make Pasta e Lenticchie - Serves 4
5 cups water
3/4 cup lentils
2 large cloves garlic, crushed
3 tablespoons extra-virgin olive oil
1 cup chopped canned plum tomatoes (blended if you don’t like chunks), or you can use tomato sauce or puree
2 teaspoons salt
1/4 teaspoon hot red pepper flakes (optional)
1/2 pound small tubular pasta, or pasta of your liking
Few sprigs of parsley (optional)
1. In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over medium-high heat, until nearly but not entirely tender, about 20 minutes.
2. In a separate pot I sauté the garlic in the oil, add the tomatoes, the salt, and the red pepper (optional). Add the lentils that you have cooked with the water to the pot with the garlic and oil. Reduce the heat, cover, and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentils are fully tender.
3. I usually use Ditalini, small shells or similar pasta. Cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, sprinkle with parsley (if using) and simmer to finish cooking the pasta.
4. When pasta is cooked to taste, remove the pot from the heat, cover the pot, and let stand about 5 minutes before serving.
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12 minutes (Instant -Pot) DAL Recipe | SUPER EASY | Healthy!
What recipes do you miss that your mom made for you?
DAL is a staple dish eaten in India, Bangladesh, and Pakistan. I guess you can call it Lentil Soup. It’s rich in protein and carbs but very filling and can be made with ease after a long day. Traditionally the spices are tempered separately but with INSTANT POT You no longer need to.
Ingredients
——————
-1/2 Yellow Onion (diced)
-1 Red Vine Tomato (diced)
-3-4 Garlic Minced
-2 Dried Red Chili
-1 1/2 cup Moong Dal (Split Moong Beans)
-1/2 cup Masoor Dal (Split Red Lentils)
Spices
————
-1 Tsp Cumin Seeds
-1/4 Tsp Turmeric
-1 Tbsp Red Chili Powder / Cayne
-1 Tsp Coriander Powder
-2 Tsp Salt (Adjust to taste)
1. Start off by washing your dal. Then dice onions, tomatoes, and mince garlic.
2. Sauté the onions until translucent with cumin seeds and 2 dried chilies, either using 1 Tbsp ghee or butter.
3. Add in the garlic and Sauté for 2 minutes. Followed by tomato until it’s soft.
4. Add in all the spices followed by the washed dal. Mix the dal with the spices.
5. Add 6 Cups of water to have a thicker consistency. You can always add more water after the dal is cooked.
6. Pressure Cook on HIGH for 12 Minutes.
Finish off by adding Cilantro and Lemon or Lime.
Serve with white rice. ENJOY!
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#asmr
#howto Cook DAAL BHUNA! | Lentil Curry | QUICK & EASY Recipe
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INGREDIENTS:
ONE CUP LENTILS
CHOPPED CORIANDER
SPICE MIX
1.5 tsp Salt
1 tsp Turmeric Powder
1 tsp Chilli Powder
1 tsp Coriander Powder
2 tsp Curry Powder
CHOPPED TOMATOES
GARLIC GINGER PASTE
(
1 DICED ONION
2 TBSP GHEE
4 TBSP VEGETABLE OIL
GREEN CHILIS
KASHMIRI DRIED CHILIS
GARLIC CLOVES
2 BAY LEAVES
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Tasty Trini Lentils Recipe
Learn how to make Trini-style Lentils, one of the most hearty accompaniments around!
Yield: 8 - 10 Servings
INGREDIENTS
Lentils - 400g (dried)
Oil - 1/4 cup
Onion - 1/3 cup (finely chopped)
Pimento Pepper- 1/4 cup (finely chopped)
Garlic - 1 tbsp (finely chopped)
Chadon Beni/Culantro - 2 tbsp (finely chopped)
Chive - 1 tbsp (finely chopped)
Scotch Bonnet Pepper - 1 tsp (finely chopped)
Fine Thyme - 2 sprigs
Pumpkin - 1/2 lb (diced)
Tomato - 3/4 cup (diced)
Ketchup - 1/2 cup (optional)
Salted Butter - 1 tbsp (optional)
Water - 4 cups
Salt - to taste
Black Pepper - to taste
METHOD
1. Place peas in a bowl and wash under running water ensuring to remove any dirt or sediments.
2. Once cleaned, cover with water and allow to soak overnight. (Please note that you can opt to not soaking overnight and cook peas in a pressure cooker. Simply wash and drain peas and follow the recipe).
3. Drain peas and set aside.
4. Heat a medium sized pot over medium heat.
5. Add oil.
6. Once oil is heated, add onion, pimento, garlic, chadon beni, chive, scotch bonnet and fine thyme.
7. Stir and allow to sauté for 2 to 3 minutes.
8. Stir in peas.
9. Cover and allow to cook for 5 minutes.
10. Add pumpkin, tomato, ketchup and salted butter.
11. Stir until fully incorporated.
12. Cover and allow to cook for 5 minutes.
13. Stir in water, cover and cook over medium heat for 30 minutes (checking every 10 minutes).
14. Remove cover and check the consistency.
15. If it’s thick enough at this time, go ahead and add salt and black pepper to taste.
16. If not, remove cover and allow to cook until it has reached your desired consistency (checking every 5 minutes).
17. Enjoy!
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Grilled Cheese & Roasted Tomato Soup
Good soup ????
Fix those late night cravings with some bomb as grilled cheese and spicy tomato soup ???????? here’s my recipe:
6 tomatoes, quartered
1 onion, quartered
1 capsium/ bell pepper, chopped
1 whole garlic bulb
Chilli flakes (optional)
1/2-1 cup unsalted vegetable stock
1/2-1 cup cream
3-4 basil leaves
Salt and pepper
2 slices of your favourite bread
Mozzarella cheese
Cheddar cheese
Butter
Method:
1. Chop off the top of your garlic bulb, leaving the cloves exposed. With your garlic, place all your other chopped vegetables into a large baking dish, drizzle generously with olive oil, chilli flakes, salt and pepper and bake at 200C for 50-60 mins until the vegetables are slightly charred and soft.
2. [optional] Use a blow torch and lightly torch your roasted vegetable to add extra char if you like your soup smokey. Careful not to burn it.
3. Transfer your vegetables into a pot or a blender with your stock, cream and basil. With a stick blender or a normal blender, blend your soup until smooth. Salt and pepper to taste.
4. For your grilled cheese, cut up 2 slices of bread. You can use any cheese you want or have on hand. I used mozzarella for the stretch and cheddar for the bitey taste. Butter your bread and grate as much cheese as your heart can take. Grill in a pan over medium heat until golden brown and cheese melted. Serve with tomato soup.