How To make Cauliflower and Red Lentil Curry
1/2 c Red lentils, rinsed
1 sm Onion, chopped
2 ts Madras curry powder,
1/2 ts Salt
1/4 ts Turmeric
4 Plum tomatoes, chopped
4 c Cauliflower florets
1 Jalapeno pepper, halved,
-- seeded, thinly sliced 1 tb Vegetable oil
1 tb Cumin seeds
3 Cloves garlic, minced
2 ts Minced fresh ginger
1/4 ts Cayenne pepper
2 tb Fresh lemon juice
1 tb Chopped fresh cilantro
1 ts Sugar
In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric, and 2 cups water; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower, and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat. Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; saute until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro, and sugar. Taste and adjust seasonings with additional salt and cayenne. Serve over rice. "Eating Well" September/October, 1993
How To make Cauliflower and Red Lentil Curry's Videos
HEALTHY DELICIOUS VEGETABLE LENTIL CURRY (NO ONION GARLIC) | VEGETABLE MOONG DAL RECIPE
How To Make A Delicious Vegetable Lentil Curry - Veg Moong Dal - Mixed Vegetable Dal
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Ingredients Required For Making Veg Lentil Curry - serves 6 to 8
For cooking dal -
* half a cup of moong dal (split small yellow lentils)
* 2 cups of water for cooking dal ( will need more if not using a pressure cooker)
* 1/2 teaspoon turmeric powder
For cooking the curry -
* 1 dried Indian bay leaf
* 1 dry red chilli
* 1 teaspoon cumin seeds + 1 teaspoon for dry roasting and grinding to a fine powder
* 1 sweet potato
* 10 baby potatoes or one large potato chopped
* 1 carrot
* 6 to 7 green beans
* 1/3 rd cup frozen green peas.
* handful of spinach leaves
* 2 medium tomatoes
* 1 teaspoon finely grated ginger
* 1/2 teaspoon turmeric powder
* 2 jalapeño or green chillies (optional)
* 2 teaspoons salt or as per taste
* 1 tablespoon oil
* 1 teaspoon ghee or use a little more oil
* 1 cup hot water. Adjust proportion according to the consistency that you prefer.
Serve this dal with rice/roti/toast
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Key Moments:
0:00 Introduction
0:25 Why you should try red lentil curry
1:15 Prepping ingredients
3:30 Cooking red lentil curry
5:43 Adding finishing touches
5:53 Serving suggestions for red lentil curry
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SPINACH LENTIL Curry Recipe for a Vegetarian and Vegan Diet | Indian Style Spinach and Lentils
Spinach Lentil Curry Recipe for a Vegetarian and Vegan Diet | Indian Style Spinach and Lentils
???? Let me know in the comments if you enjoyed my vegan Lentil curry recipe?
▶️ RECIPE INGREDIENTS: (4 servings approx.)
???? To cook the Red Lentils:
3/4 Cup / 140g Red Lentils
3+1/2 / 800ml Cup water
1 Teaspoon Turmeric
1/2 Teaspoon salt
???? Curry Ingredients:
3 Tablespoon Cooking Oil (I have used light olive oil)
1 Teaspoon Cumin Seeds
1/2 Teaspoon Chilli Flakes or to taste (you can use 1 to 2 whole dried Red Indian chilies if you prefer)
1 Cup / 130g Onion
1+1/2 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
1 Tablespoon Ginger - finely chopped (1 Inch ginger)
1 Teaspoon Ground Coriander
1 Teaspoon Paprika (NOT SMOKED)
1/8 Teaspoon Asafoetida (hing)
1/4 Teaspoon Cayenne Pepper (Optional)
2 Cups / 300g Tomatoes - 3 medium size
Salt to taste (I have added total 3/4 teaspoon pink Himalayan salt)
200g / 6 cups approx. Spinach Leaves
???? Garnish:
1/2 cup / 20g fresh Cilantro / Coriander leaves
Drizzle of Olive Oil (I have added 1 tablespoon of organic cold pressed olive oil)
Lemon Juice to taste
▶️ METHOD:
Thoroughly wash the red lentil a few times, until the water runs clear and then soak it for 1 hour.
Drain the water from the soaked lentils and transfer it to a small pot. Add turmeric, salt and water. Cover and bring to a boil. Once it starts to boil, give it a mix. Reduce the heat to medium-low, cover and cook for about 25 minutes or until the lentils are cooked. Once cooked set aside for later.
✅ ????PLEASE NOTE: The cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 25 minutes on my stove.
Heat the oil in a pan. Once the oil is heated, reduce the heat to low (this will prevent the spices from burning). Add the cumin seeds. When the seeds starts to splutter, add the chilli flakes and fry for a few seconds. Then add the onion, 1/4 teaspoon salt and increase the heat back to medium. Fry on medium heat until the onion is soft and browned. (Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it).
Add the ginger and garlic and fry for another one minutes or until fragrant. Add dry spices (coriander, paprika, asafoetida and cayenne pepper) and fry for about 30 seconds. Add the fresh chopped tomatoes, mix well and cook for 1 to 2 minutes or until the tomatoes are slightly soft.
Add the chopped spinach leaves and mix well. Right away add the cooked lentils and mix well. Bring it to a boil and cook for about 3 minutes or so. Turn off the heat.
(Please Note: If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste)
Add the chopped cilantro, drizzle of olive oil (and lemon juice to taste). Mix well. Serve hot with a steamed rice/naan, green side salad and some pickle.
▶️ IMPORTANT NOTES:
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 25 minutes on my stove
???? Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat
???? If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
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Lentil Curry - the most amazing EASY Lentil Recipe in the world!!!
This Lentil Curry is a streamlined take on Indian Dal, calling for just TWO spices and only water, no stock! It's a lentil recipe that's all about getting the most out of a few ingredients and proof that you can eat amazing food on a budget. Make this with any type of dried lentils or even split peas!
Don't let the simplicity of this recipe fool you. This is knock-your-socks-off good!
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LENTICCHIE e CAVOLFIORE, FACILE e VELOCE! Non comprare la cena in negozio! #586
Lenticchie e cavolfiore, la ricetta facile e veloce, non comprare la cena in negozio è facilissimo, hai tutti gli ingredienti a casa per cucinare una fantastica cena. Cena senza carne sana ed economica, ricetta cavolfiore facile e veloce, in pochi minuti la cena è pronta, ricetta cavolfiore con le lenticchie veloce ed economica
1 cavolfiore piccolo
200 g lenticchie rosse (7 oz)
700 ml acqua (3 tazze)
2 cucchiaini curry, 1 cucchiaino curcuma
1 cipolla
olio vegetale, sale
1 small cauliflower
200 g red lentils (7 oz)
700 ml water (3 cups)
2 tsp curry, 1 tsp turmeric
1 onion
vegetable oil, salt
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DELICIOUS YELLOW LENTIL RECIPE With Cauliflower (EASY & QUICK) | Gobi Moong Dal
Yellow Lentil Curry - Lentil Recipe - Cauliflower Lentil Curry - Vegan Recipes
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Ingredients Required For Making Yellow Lentil - Serves 6
For cooking dal -
* 1/3 rd cup yellow split lentils (moong dal). Can even use red lentils but skip the roasting part if using red lentils.
* 2 cups hot water
* 1 teaspoon turmeric powder
* 1 teaspoon salt
* 1 teaspoon oil
For cauliflower -
* 1 small head of cauliflower. Please cut medium sized florets. Cutting them too small will lead to breaking and becoming mushy.
*1 dry bay leaf
* 1 dry red chilli
* 1 teaspoon cumin seeds (jeera)
* 2 green chillies
* 1/4 th teaspoon hing (asafoetida powder)
* 1/2 teaspoon salt
* 1 teaspoon sugar (optional )
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon chilli powder
* 1 tablespoon grated ginger
* 2 medium to small tomatoes
* 1/4 th cup frozen green peas. If using fresh green peas add it after adding turmeric powder and chilli powder to cauliflower.
* chopped coriander leaves
* 1/3 rd cup hot water
* 3 to 4 tablespoons oil
*** Please note that the dal thickens up a lot once it cools down so please keep it bit runny when taking off heat or adjust consistency according to your preference. It stays good in the refrigerator for 3 to 5 days.
This tastes best with rice or any bread.
KEEP IN TOUCH FOOD LOVERS -
My email - bumbicurry@gmail.com. Share the photos of your culinary success by emailing me.
Facebook -
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.