The Red Lentil Curry Recipe I've been making EVERY WEEK!
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LEARN HOW TO MAKE AN EASY VEGETARIAN / VEGAN RED LENTIL CURRY RECIPE TODAY!
LAY HO MA! You're in for a real treat today with this flavour packed and hearty dish. Join me in this episode and learn how to make a tasty red lentil curry recipe right in the comfort of your home! Let's begin
Ingredients:
1 cup basmati rice
1+1 cups water
1 onion
2 long green chili peppers
2 pieces garlic
2 tomatoes
1 cup red lentils
1 tsp cumin seeds
1 tsp coriander seeds
4 cardamom pods
2 tbsp olive oil
1/2 tsp turmeric
2 tsp garam masala
1/2 salt
1 tsp sweet paprika
400ml coconut milk
few sprigs cilantro
Directions:
1. Rinse and drain the basmati rice 2-3 times. Then, add to a small saucepan along with 1 cup of water. Heat up on medium high until the water begins to bubble. Then, give it a good stir and turn the heat to medium low. Cover and cook for 15min
2. Finely chop the onion, long green chili peppers, and garlic. Dice the tomatoes
3. Rinse and drain the red lentils and set aside
4. Heat up a sauté pan to medium heat. Toast the cumin seeds, coriander seeds, and cardamom pods for about 3min. Then, coarsely crush using a pestle and mortar
5. Heat the sauté pan back to medium heat. Add the olive oil followed by the onions. Sauté for 2-3min. Add the garlic and chili peppers. Sauté for 2min
6. Add the toasted spices, turmeric, garam masala, salt, and sweet paprika. Sauté for about 1min. Add the tomatoes and sauté for 3-4min
7. Add the red lentils, coconut milk, and 1 cup of water. Give the pan a good stir and bring to a boil. When it comes to a boil, turn the heat to medium and stir. Cover and cook for about 8-10min (check on the curry once in a while and give it a stir)
8. Turn the heat off on the rice and let it steam further for another 10min
9. Plate the rice and curry. Garnish with some freshly chopped cilantro and serve!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Nawabi dal tadka | नवाबी दाल तड़का | restaurant style new recipe | दाल निज़ामी | Chef Ranveer Brar
NAWABI DAL - Some dish stories are richer than the dish themselves. Dal Nawabi has a similar story..
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???????????????????? ???????????? ???????????????????? ???????????????????????????? ????????????:
Dal Baati/ Bafla -
Dal Palak & Masala Pulao -
Lalla Mussa Dal -
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For more fantastic recipes, check out the Ranveer Brar App ????
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NAWABI DAL
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Cooking Dal
1 tbsp Ghee, घी
2-4 Garlic cloves, chopped, लहसुन
1 cup Chana dal, soaked, चना दाल
1 cup Moong dal, soaked, मूंग दाल
1 cup Urad dal, soaked, उड़द दाल
1 ½ cups Milk, दूध
1 Green cardamom, हरी इलायची
2 Cloves, लौंग
Water as required, पानी
Salt to taste, नमक स्वादअनुसार
For Tempering
2-3 tbsp Ghee, घी
1-2 tsp Oil, तेल
1 tsp Caraway seeds, शाही जीरा
2-3 Garlic cloves, chopped, लहसुन
3 medium Onions, finely chopped, प्याज
½ inch Cinnamon stick, दालचीनी
¼ tsp Asafoetida, हींग
1 tsp Turmeric powder, हल्दी पाउडर
¼ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Coriander powder, धनिया पाउडर
½ cup Curd, beaten, दही
1 tbsp Coriander leaves, chopped, धनिया पत्ता
½ tbsp Mint leaves, chopped, पुदीना के पत्ते
3-4 cups Cooked dal, पकी हुई दाल
⅓ cup Water, पानी
Salt to taste, नमक स्वादअनुसार
½ tsp Black peppercorns, crushed, कुटी हुई काली मिर्च
1 Green chili, slit into half, हरी मिर्च
For Garnish
½ tsp Ghee, घी
A pinch of Black peppercorns, crushed, कुटी हुई काली मिर्च
A pinch of Nutmeg, जायफल
Fried Onions, तले हुए प्याज
Fresh cream, ताजा क्रीम
Coriander sprig, धनिया पत्ता
Process
For Cooking dal
In a pressure cooker, add ghee, once it's hot, add garlic and it saute for a minute on moderate heat.
Add chana dal, urad dal, moong dal and saute for 2-3 minutes on moderate heat.
Add milk, green cardamom, cloves and get a quick boil.
Add water, salt to taste and mix it well, cover it with the lid and cook it to 3-4 whistles.
For Tempering
In a handi or kadai, add ghee, oil, once it’s hot, add caraway seeds and let it splutter.
Add garlic, onions and saute for 4-5 minutes or until golden in color on moderate heat.
Add cinnamon stick and saute well.
Add asafoetida, turmeric powder, degi red chili powder, coriander powder and cook it well.
Add curd and saute well, add coriander leaves, mint leaves, cooked dal and mix it well.
Add water as required, salt to taste, black peppercorns and let it simmer for 4-5 minutes on moderate heat.
On a gas flame, heat the golden ring and drop into dal for smokiness and give it gold essence into it.
Serve in a serving bowl, garnish it with ghee, black peppercorns, nutmeg, fried onions, fresh cream, coriander sprig.
Serve hot with roti.
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For more fantastic recipes, check out the Ranveer Brar App:
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Masoor Dal Recipe • Red Lentil Curry Recipe • How To Make Dal • Masoor Ki Daal • Red Dhal Recipe
This masoor dal recipe, known as red lentil curry in English, is flavourful, nutritious, and delicious. Lightly spiced yet packed with flavour this dal curry recipe is perfect for any diet even if you’re a vegan or coeliac sufferer or even just trying to be healthy.
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Full Recipe Here:
Masoor dal is a flavourful, tasty, and nutritious red lentil recipe. It is a popular lentil-based dish that is extremely common across Pakistan and India. This vegan curry is full of proteins so is a perfect substitute for meat-based dishes.
It can be prepared in under an hour and is a delicious comfort food for those cold, winter nights. Wonderfully aromatic and bursting with flavour, this masoor dal recipe will certainly wow your taste buds!
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#cookwithnabeela #masoordal #lentilcurry #redlentils #daal #curry #dahl #vegan #vegetarian #recipe
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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