One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? 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
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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Lahori Daal Recipe By Food Fusion
This recipe take something as simple as daal to the next level. Try Lahori daal and enjoy your cooking. #HappyCookingToYou
Written Recipe:
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Lahori Daal
Serves 5-6
Recipe in English:
Ingredients:
-Sabut kali masoor daal (Whole black lentil gram) 250 gms
-Pani (Water) as required
-Pani (Water) 2-3 Cups or as required
-Haldee powder (Turmeric powder) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Lehsan (Garlic) crushed ½ tbs
-Doodh (Milk) ½ Cup
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder ½ tsp
Tadka:
-Cooking oil 3-4 tbs
-Pyaz (Onion) chopped 1 medium
-Lehsan (Garlic) crushed ½ tbs
-Zeera (Cumin seeds) ½ tbs
-Hari mirch (Green chillies) 2
-Kary pata (Curry leaves) 9-10
-Lemon juice
Directions:
-In bowl add whole black lentil gram and water. Mix and soak for 15 minutes then strain.
-In pot add soaked whole black lentil gram, water, turmeric powder, salt, garlic and mix well. Bring it to boil & cover partially. Cook on low flame for 20-25 minutes or until tender.
-Add milk, red chilli powder, garam masala powder, mix well and cook for 4-5 minutes.
Prepare Tadka:
-In small frying pan add cooking oil, onion and fry until translucent.
-Add garlic and mix.
-Add cumin seeds, green chillies. Mix and cook for 30 seconds.
-Add curry leaves and mix.
-Now pour tadka in daal and mix.
-Squeeze lemon juice & serve!
Recipe in Urdu:
Ajza:
-Sabut kali masoor daal (Whole black lentil gram) 250 gms
-Pani (Water) as required
-Pani (Water) 2-3 Cups or as required
-Haldee powder (Turmeric powder) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Lehsan (Garlic) crushed ½ tbs
-Doodh (Milk) ½ Cup
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder ½ tsp
Tadka:
-Cooking oil 3-4 tbs
-Pyaz (Onion) chopped 1 medium
-Lehsan (Garlic) crushed ½ tbs
-Zeera (Cumin seeds) ½ tbs
-Hari mirch (Green chillies) 2
-Kary pata (Curry leaves) 9-10
-Lemon juice
Directions:
-Bowl mein sabut masoor daal aur pani daal ker mix karein aur 15 minutes k liye bhigo dein phir chaan len.
-Pot mein bheegi hui sabut masoor daal, pani, haldee powder, namak aur lehsan daal ker Ubaal len. Ubal anay k baad partially dhak dein aur halki ancch per 20-25 minutes ya gul janay tak paka lein.
-Doodh, lal mirch powder aur garam masala powder daal ker ache tarha mix karein aur 4-5 minutes tak paka lein.
Prepare Tadka:
-Frying pan mein cooking oil aur pyaz daal dein aur translucent hunay tak fry ker lein.
-Lehsan daal ker mix ker lein.
-Zeera aur hari mirch daal ker mix karein aur 30 seconds tak pakayen.
-Kary pata daal ker mix keren.
-Daal per tadka daal kar mix karein.
-Lemon juice daal ker serve karein.
Dhaba Style Daal Chawal with Shami Kabab Recipe by Food Fusion
A perfect combo meal, Dhaba Style Daal Chawal with quick and easy Shami kabab. #HappyCookingToYou #FoodFusion
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Dhaba style Daal Chawal with Shami kabab
Serves 4-5
Recipe in English
Ingredients:
Zeera Rice:
-Cooking oil 1/3 cup
-Badiyan ka phool (Star anise) 2
-Darchini (Cinnamon) sticks 2
-Sabut Kali mirch (Black pepper corns) 4-5
-Laung (Cloves) 3
-Zeera (Cumin seeds) ½ tbs
-Water 5 cups
-Namak (Salt) ½ tbs or to taste
-Chawal (Rice) ½ kg soaked for 20 mints
Dhaba style Daal:
-Water 2 liters
-Namak (Salt) 1 tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Chicken cube 1
-Hari mirch (Green chilli) crushed 1 tbs
-Lehsan (Garlic) cloves sliced 4
-Cooking oil 1 tbs
-Chana daal (Yellow chickpea lentil) soaked ½ cup
-Moong daal (Yellow lentil) soaked ¼ cup
-Masoor daal (Red lentil) soaked ¼ cup
-Pyaz (Onion) sliced 1 small
-Tamatar (Tomato) chopped 1 small
-Baking soda pinch
-Hara dhania (Fresh coriander) chopped handful
-Hari mirch (Green chillies) sliced 3-4
-Garam masala powder ½ tsp
Tarka:
-Cooking oil 1/3 cup
-Pyaz (Onion) sliced 1 medium
-Lehsan (Garlic) chopped 2 tbs
-Sabut lal mirch (Red button chillies) 5-6
-Zeera (Cumin seeds) 1 tbs
-Curry patta (Curry leaves) 10-12
Quick Shami kabab:
-Chana daal (Yellow chick pea lentil) soaked & boiled 250g
-Chicken boneless boiled 250gm
-Alloo (Potatoes) boiled & cubes 250g
-Hari mirch (Green chillies) 3-4
-Podina (Mint leaves) chopped handful
-Hara dhania (Fresh coriander) chopped handful
-Pyaz (Onion) fried ½ cup
-Garam masala powder ½ tbs
-Namak (Salt) ½ tsp or to taste
-Kali mirch (Black pepper) crushed ½ tsp
-Zeera (Cumin seeds) roasted & crushed 1 tbs
-Lal mirch (Red chilli) crushed ½ tbs
-Anda (Egg) whisked
-Cooking oil
-Hara dhania (Fresh coriander) chopped
Directions:
Prepare Zeera Rice:
-In a pot add cooking oil, star anise, cinnamon sticks, black pepper corns, cloves, cumin seeds & mix well until fragrant.
-Add water, salt, mix well & bring it to boil.
-Add rice, mix well & cook for 4-5 minutes.
-Turn the flame low, cover the pot with kitchen towel, place lid & steam cook for 8-10 minutes.
Prepare Dhaba style Daal:
-In a pot add water, salt, red chilli powder, turmeric powder, cumin seeds, chicken cube, green chilli crushed, garlic, cooking oil & bring it to boil.
-Add yellow chick pea lentil, yellow lentil, red lentil, onion, tomato, baking soda, mix well & bring it to boil. Cover partially & cook on medium low flame for 40-45 minutes or until lentils are tender.
-Mash well with the help of wooden masher.
-Add fresh coriander, green chillies & mix well.
-Add garam masala powder & mix well.
Prepare Tarka:
-In a frying pan add cooking & heat it.
-Add onion & fry till light golden.
-Add garlic & mix well.
-Add red button chillies, cumin seeds, mix well & sauté for 1-2 minute.
-Add curry leaves, mix well & set aside.
-Add prepared tarka in daal, mix well, cover & set aside.
Prepare Quick Shami Kababs:
-In a chopper add boiled chick pea lentil, boiled chicken, boiled potato, green chillies, mint leaves, fresh coriander, fried onion, garam masala powder, salt, black pepper crushed, cumin seeds, red chilli crushed & chop well until combined.
-Grease hands with cooking oil & make patties of mixture (makes 14-15).
-Heat oil in a frying pan, dip shami kababs in whisked egg & fry shami kababs on medium flame until golden from both sides.
-Dish out rice, daal, garnish with fresh coriander, kababs & serve with salad.
RED LENTIL CURRY | MASOOR DAL TADKA | MASOOR DAL RECIPE
Red Lentil Curry - Masoor Dal Tadka - Dal Tarka - Masoor Dal Recipe
If there is one food that I can have everyday for lunch or dinner, it is dal in any form. Whether it is dal tadka made with red lentils or any type of lentils. Dal is a staple food of India and sometimes I am really amazed thinking about the innumerable recipes there are, with each region having their own special way of making daal. Today I chose red lentils for making dal tadka where Dal = lentils and tadka/tarka/chounk is seasoning or tempering the dal with hot oil/ghee and your choice of spices. You can even make this with yellow lentils or a combination of different type of lentils. Serve this dal with rice, roti, naan or a toasted bread along with any vegetable curry of your choice. Please visit my channel page for your choice of vegetable curry.
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Ingredients required for making dal tadka - Serves 10
For cooking the dal -
* 1 cup red lentils. If you want to cook the dal in a pot then please watch this video -
Just remember not to add ginger while cooking the dal as shown in the above video because ginger will be fried later in this recipe.
* 3 cups boiling hot water
* 1/4 th teaspoon turmeric powder (haldi)
* 1/2 teaspoon salt
For cooking the curry -
* 1 teaspoon cumin seeds
* 1 large onion
* 1 & 1/2 inch length ginger finely grated
* 2 large garlic cloves chopped
* 2 large ripe tomatoes
* 2 cups of hot water (Add more if you want your dal to be more soupy)
* 1 tablespoon chopped coriander stalks(optional)
* 1 green chilli chopped (optional). Can even use jalapeño or Serrano peppers
* 1 teaspoon salt or as per taste
* 2 tablespoons oil
For the spice paste -
* 1/2 teaspoon red chilli powder (optional). You can even use paprika if you so not want the heat. Please adjust the proportion of chili powder according to your preference.
* 1/2 teaspoon turmeric powder (haldi)
* 1/2 teaspoon ground coriander (dhania powder)
* 4 tablespoons water
* coriander leaves (as little or as much)
For the tadka -
* 1 tablespoon ghee. You can even use oil or butter or a combination of oil and butter/ghee
* 1 dry red chilli
* 2 large garlic cloves sliced thinly
* 1/4 th teaspoon red chilli powder/paprika
Tips -
* wash your lentils very well before cooking until the water runs clear.
* cook the lentils till they are buttery soft.
* do not mash the dal too much after cooking.
* this dal stays good in the fridge for 3 to 4 days but keep them in separate containers for each day. Too much handling spoils dal very fast. You can even freeze this dal.
* if you want a more runny dal then add more water.
* dal thickens up a lot once it cools down. You can always add some water before heating and bring it up to a boil or microwave it. In that case check for seasoning and add a sprinkle of salt if required.
Share the photos of your culinary success by emailing me -
My email - bumbicurry@gmail.com
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???? Related Videos -
???? Dal (lentil) Recipes -
???? Vegetarian & Vegan Recipes -
???? How to make homemade ghee -
????Background Music - (From YouTube Audio Library)
* Vishnu By Patrick Patrikios
* Come On In By Silent Partner
#daltadka #masoordalrecipe #redlentils
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.
Daal & Chawal | Lentils & Rice | Pakistani Recipes | Hina Barkat
Daal Chawal is one of my favorite food. It's so comforting. It's perfect dinner for cold nights. Here is one of the best recipes I've ever made. Please try it out and leave me a comment and don't forget to like this video. Pleas follow me on my instagram.
Ingredients: (Daal - Lentils)
1/3 cup Moong Dal.
1/3 cup Masoor Dal.
1 tsp minced Ginger-Garlic.
1 Tomato.
1 tsp Salt.
1 tsp Paprika.
1/2 tsp Turmeric powder.
1 Green chili pepper.
Cilantro.
Ingredients:(Tadka-Tempering)
1/4 Onion.
Pinch of Cumin seeds.
1 Garlic.
Oil.
Ingredients: (Rice)
1 cup Rice.
1/3 Onion.
Pinch of Cumin seeds.
1 tsp Salt.
Recipe: (Daal - Lentil)
Soak the moong-masoor dal for 30 minutes.
In a pot add masoor daal, moong daal and water. Add minced ginger-garlic, salt, paprika and turmeric powder. Bring it to a boil. Cover and cook for 15-20 minutes. Add tomato. Cover and cook for 7-10 minutes or until the tomato is soft. Add green chili pepper. Once the dal is done add cilantro.
Recipe: ( Rice)
Soak the rice for 20-25 minutes.
In a pan add oil and onion. Fry until it's golden brown. Add cumin seeds. Fry for 30 seconds. Add water. Cover and bring it to a boil. Add rice. Cook on high heat until the moister is almost dry. Cover and cook on low heat for 3-5 minute. Fluff the rice with fork. Enjoy.
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Best Daal Chawal
#DaalChawal
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#Bestdalchawalofmylife
#Bestrecipeever
#EasyDinnerrecipe
Instructions:
Wash and soak 2 cups of chickpea splits and half cup of red lentils. Add 2 tsp of salt and lentils along with 3 cups of water in pressure cooker and cook for 15 minutes.
In a pan add 3tbs of oil, 1tbs of ginger garlic paste and 250gms of boneless chicken. Fry for 3 to 4 minutes. Add 1/2tsp turmeric powder and 3/4 tsp of red chili powder and cook for another 2 minutes. Then add 2.5tbs of fried onion and 1 cup pf water and cook covered until chicken gets tender.
Add fried chicken masala to pressure cooker in lentils and mix together. Add 3 cups of water to reduce thickness of lentils. Cook for 10 to 12 minutes and then add 3/4 tsp garam masala and 1tsp crushed black pepper after mixing in 1/2 cup of water. Cook another 10 to 12 minutes and your daal is ready.
Ingredients of garam masala:
2tbs black cumin
2 green cardamom
1 black cardamom
small piece of star anise
small piece of cinnamon
small piece of nutmeg
small piece of mace
grind finely
Boil some rice and enjoy.
rice 1/2 kg
water 3 cups
butter 2tbs
green cardamom 2
clove 4
salt 1/2tbs
bay leaf 1
cinnamon small piece
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WELCOME on your very own KUN FOODS Youtube channel.
I am Afzal Arshad, from Bahawalpur Pakistan.
I am food passionate, love to cook, eat and share my knowledge with others.
you people have given me so much love happiness and blessings through this venture in these 2 years.
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