If I could only cook one dish for a vegan skeptic…
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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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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!
Dhaba Style Dal Fry | दाल फ्राई | Easy Dal Fry recipe | traditonal Dal Tadka |Chef Ranveer Brar
DHABA STYLE DAL FRY is something that can never be missed out of any menu! So whether you are planning to impress the guests or making your old travel memories come to life; this is the recipe for you.
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Dal Makhani -
Dal Mughlai -
Langar Wali Dal -
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DHABA STYLE DAL FRY
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Serves: 2
Ingredients
For Dal
2 tbsp ghee
½ cup tuvar dal, soaked
3 tbsp moong dal, soaked
1 inch ginger, sliced
Salt to taste
¼ tsp turmeric powder
1 tsp red chilli powder
1 green chilli
1 ½ cups water
For Tempering
1 tbsp ghee
1 tbsp oil
½ tsp cumin seeds
1 inch ginger, finely chopped
½ tbsp garlic, finely chopped
1 medium onion, finely chopped
1 tsp red chilli powder
¼ tsp turmeric powder
Salt to taste
For 2nd Tempering
2 tbsp ghee
2 tbsp oil
3-4 garlic cloves, sliced
2-3 whole dry kashmiri red chillies
A pinch of asafoetida
½ tsp kashmiri red chilli powder
Coriander leaves, for garnish
Process:-
● Heat ghee in a pressure cooker, add tuvar dal and moong dal to the pressure cooker
and roast for 2-3 minutes.
● Add in ginger, salt, turmeric powder, red chilli powder, salt and green chilli. Mix well.
● Add water, cover and allow to cook for 3 whistles.
● Meanwhile, heat ghee in a pan, add cumin seeds, ginger and garlic, saute till
fragrant.
● Add onions and saute till translucent. Add chilli powder, turmeric powder and salt,
mix well. Cook for 2-3 minutes, till the rawness of the spices is gone.
● Add the boiled dal to this tempering and allow to cook for simmer for 3-4 minutes
● Meanwhile, prepare the second tempering.
● Heat ghee in a pan, add some water. Add garlic cloves, whole dry kashmiri red
chillies, asafoetida, kashmiri red chilli powder and mix well.
● Cook till it splutters.
● Pour the prepared dal into a serving dish, garnish with coriander leaves.
● Pour the prepared tempering and serve hot.
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How To Cook PERFECT FLUFFY LENTIL & RICE WITH CARAMELIZED ONIONS
How To Make A Perfect Lentil And Rice Recipe- Lentils Recipe - Rice Recipe
This is a Lebanese inspired recipe known as Mujaddara but I have put my Indian twist to it by adding a few basic spices and even adding veggies that make it a one pot goodness. I have explained in detail how to cook the perfect rice so that each grain remains separate, the tips and tricks to make crispy caramelized onions and all the possible tricks to make the perfect lentil rice ever. I feel this is the tastiest lentil rice recipe and nutritious too. The cucumber yogurt sauce (I would call it a raita) goes extremely well with this rice. Please try this lentil & rice recipe and send me your feedback.
Ingredients required for making lentil & rice -
* 1 cup ( 200 gm/ 7 oz) whole brown lentils (sabudh masoor/malka masoor)
* 1 cup (200 gm) long grained Basmati rice
* 350 gm/12 oz/ 2 large onions
* 72 gm/3 oz or 10 to 15 green beans
* 90 gm/ 3oz/ 1 large carrot
* 10 gm/0.3 oz/ 1 & 1/2 inch length ginger finely chopped
* 20 gm/0.7 oz/3 to 4 large garlic cloves finely chopped
* 2 green chillies (optional)
* 1 tablespoon tomato paste or 1 ripe tomato. Please fry the tomato till it turns totally mushy.
* 2 teaspoon kashmiri red chilli powder or paprika or 1/2 teaspoon cayenne pepper
* 2 teaspoon ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 teaspoon heaped garam masala powder
* 1 tablespoon salt + 1/2 teaspoon added while frying green beans
* 5 cups of hot water for cooking the rice and lentils
* 5 to 6 mint leaves(optional)
* coriander leaves (cilantro)
* 1 teaspoon ghee (optional)
* 1/3rd Cup oil
For the yogurt cucumber sauce -
* 4 tablespoons plain unflavored yogurt
* chopped cucumber 1/2 cup
* 1/4th teaspoon crushed black pepper
* 1/2 teaspoon salt or as per taste
* 1/2 teaspoon sugar (optional)
* you can even dry roast about 1/2 teaspoon cumin seeds on low heat till fragrant, grind and add it.
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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.
Masoor Dal Recipe With Ghee Tadka / Restaurant style Masoor Dal / Red Lentils Nutritious Curry
Masoor dal recipe with ghee tadka or red lentil curry or restaurant style masoor dal recipe is a tasty and nutritious recipe which is eaten with roti ,phulka or rice.In this video I will show you an
easy method of how to cook it.So lets begin.
INGREDIENTS
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Red lentils or masoor dal -- 1 1/2 teaspoon
Oil -- 1 tablespoon
Ginger garlic paste -- 1 teaspoon
Red chilli powder -- 1 teaspoon
Tomato -- 1
Turmeric powder -- 1/2 teaspoon
Green chillies -- 2
Coriander leaves -- few
Salt as per taste
METHOD
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1.Soak red lentils in water for at least 10 minutes.
2.In a pan add 1 tablespoon oil,heat it and add onions and saute for a minute.
3.Then add ginger garlic paste,then add tomato cut into small pieces .add some salt.
4.When tomato gets smooth add red chilli and turmeric powder, saute well.
5.Then add soaked red lentils and mix it..then add a glass of water and let it cook.
6.When lentils are smooth enough then add tempering to it.
7.For tempering...heat clarified butter in a pan to it add some cut onion,cumin seeds and
dried red chillies.
8.Masoor dal is ready to serve.
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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