Pantry Recipes: Lentils, 4 ways.
Today's video is all about the humble lentil, a protein-packed lens-shaped seed. So whether this your the first bag of lentils or maybe you are all in on lentil futures, I got you because we are making lentils, 4 ways: Red Lentil Dal, Lentil Pilaf, Lentil Soup, and Lentil Hummus
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Simple Masoor Dal (Red Lentils)
The simplest dal and arguably most sublime: easy to cook red lentils bubbled and then topped with a spicy ghee tempering or tadka. Learn about Hing and Ghee, two specialist ingredients that make this dal a standout.
Note: Add salt at the end, tasting to make sure it's just as you like it, just before topping with the tadka.
How To Cook Lentils
Lentils are Quick & Easy to Cook and Prepare
• Lentils to do not require soaking like other pulses.
• Rinse your lentils with fresh water before boiling to remove any dust or debris.
• Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.
• Bring to a boil, cover tightly, reduce heat and simmer until they are tender.
• For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes.
• Be sure to season with salt after cooking – if salt is added before, the lentils will become tough.
Butter Dal Fry & Jeera Rice Combo Meal in 20 Mins - Dhaba Style | Dhaba Wali Simple Thali in Mins
full recipe:
@hebbarskitchenhindi @hebbarskitchenoriginals
Butter Dal Fry Recipe | How to Make Butter Dal & Jeera Rice - Dhaba Style with detailed photo and video recipe. basically, a simple and easy meal combo recipe prepared with mixed lentil and basmati rice. it is a perfect and healthy meal that is typically served for lunch and dinner but can also be served for morning breakfast too. the dal is generally prepared with a combination of lentils, but this butter dal is prepared with 3 basic lentils like moong, toor and channa dal.
Butter Dal Fry Recipe | How to Make Butter Dal & Jeera Rice - Dhaba Style with step by step photo and video recipe. dal and rice recipe is a unique and popular combination across india. the basic types of dal with basic spices are prepared commonly, but you may always wonder how this is done in restaurants or dhaba. well, this post would help you and try to replicate the same taste as you get in most of dhaba with few minimal and basic ingredients.
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#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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How to make homemade Tarka Dhal!
Jalandhar by Kevin MacLeod (
License: CC BY (
Hey my fantastic fans! Please give this a go if you want a healthier more vegetable focused dish! it can be done in a slow cooker because it does need to reduce for a long time,
Ingredients:
Serves 2
1 cup of red lentils
1 medium sized brown onion
1 tomato diced
1 tsp turmeric powder
1 tsp salt
3 heaped tsp ginger paste
3 heaped tsp garlic paste
3 green chillies
2 bay leaves
1 heaped tsp ghee
3 dessert spoons vegetable oil
2-3 tsp mustard seeds
Method:
make sure you have all your vegetables and spices ready to go,
Wash your lentils a couple of times as well to get rid of any unwanted bits.
Heat up a large high walled pan to medium high heat and add your lentils and 4 cups of water. To this we are going to add most of our ingredients now so we add our bay leaves, tomato, half our onion, salt, turmeric, green chillies, 1 tsp of our garlic and 1 tsp of our ginger pastes.
A few tablespoons of vegetable oil are also good here to help cook the food properly without it sticking once it starts to reduce.
Turn the heat up so you have a rolling boil. This should be reduced down to a custard thick consistency, this should take a good 20 minutes so put it on a back burner while we do the second step.
While your lentils are becoming wonderfully flavoured and reducing down,
to another pan we add 1-2 tbsp of vegetable ghee and 3 tbsp of vegetable oil, turn up the heat to medium high and when the ghee has melted add in 2-3 teaspoons of mustard seeds.
Once they start to crackle and pop, quickly add in the other half of your onion followed by the leftover garlic and ginger paste. let it cook out on a medium high heat for 5 or so minutes or until the onions lose their rawness and begin to go golden brown and all the ingredients have caramelised nicely, optionally at this point you can add some red chillies.
add the ingredients back in to your other pan with your lentils and use some of the water from that pan to deglaze your other pan so you can get all that wonderful caramelised flavour into your dish.
Once these are both combined give it a good stir and reduce down to a custard consistency or until it becomes a sauce rather than a soup! serve over boiled rice and enjoy!