This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this at home!
This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this recipe at home!
Water 95ml
Salt 1.5g/0.25tsp
Flour 150g/1cup
Green onion 30g
A pinch of baking soda
Cheese 50g
Flour 1/4cup
Corn starch 1/4cup
Salted butter 20g
Oil for frying
清水 95毫升
盐1.5克（1/4茶勺）
面粉 150克（1大杯）
小葱 30克
小苏打 一小撮
奶酪丝 50克
面粉 1/4杯
玉米淀粉 1/4杯
有盐黄油 20克
油 适量
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Savoury Lentils (Parippu Mirisata)
To get the recipe click here.
Savory Indian Lentils Tempered with Ghee
Savory lentils with tempered spices, tomatoes, onions, garlic and chilies
RECIPE - DAL TADKA
On my website:
INGREDIENTS
• 1 cup toor dal (arhar dal or split pigeon peas/lentils)
• ½ teaspoon turmeric powder
• 1 ½ teaspoons salt, divided
• 3 cups water
• 5-6 garlic cloves, diced
• 1 green chili pepper
• 1 ½ Tablespoons ghee (clarified butter)
• ½ teaspoon cumin powder or 1 teaspoon cumin seeds
• 1 Tablespoon coriander seeds, crushed in a mortar and pestle or with the flat side of a meat tenderizer
• 2 whole cloves
• 1 red onion, chopped
• 6 Roma tomatoes, chopped
• ½ teaspoon coriander powder
• ½ teaspoon Kashmiri red chili powder, or to taste
• 2 Tablespoons chopped cilantro
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• ¼ teaspoon hing (asafoetida)
• 2 dried red chilies
DIRECTIONS
1. Add 1 cup toor dal, ½ teaspoon turmeric powder, 1 teaspoon salt and 3 cups water to an instant pot and cook on high pressure for 8 minutes with natural pressure release, set aside
2. Mince 4 garlic cloves, 1-inch ginger and the green chili in a mini blender, set aside
3. In a preheated heavy-bottomed pan, add 1 Tablespoon ghee over medium heat
4. Once ghee is melted, add ½ teaspoon cumin powder, 1 Tablespoon coriander seeds and 2 whole cloves
5. Temper spices 30 seconds, add diced onion and sauté 3-4 minutes, or until onions soften
6. Add garlic, ginger and green chili mixture and sauté 1-3 minutes
7. Add chopped tomatoes and ½ teaspoon salt, mix together, cover pan and cook 8 minutes
8. Once tomatoes are tender, remove lid and add ½ teaspoon coriander powder, ¼ teaspoon garam masala, ½ teaspoon Kashmiri red chili powder, 2 Tablespoons chopped cilantro and 1 teaspoon kasuri methi
9. Stir and cook 30 seconds
10. Add cooked toor dal, stir and simmer 4 minutes
11. While the toor dal is simmering, heat a small pan over medium heat
12. Add 2 teaspoons ghee, 2 diced garlic cloves, hing and 2 dried red chilies
13. Sauté 1 minute then add to toor dal mixture
14. Stir tempered spices into dal thoroughly and top with fresh cilantro for presentation
15. Serve with basmati rice or flatbread
Note: This recipe is slightly modified from the original:
MY RATING: 10/10
Savory lentil dish with an incredible depth of flavor due to the tempered spices.
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PROTEIN BREAD VEGAN with red lentils. 4 ingredients, easy, actually tastes good! Gut healthy, quick
4-Ingredient Easy Lentil Bread (Vegan), made with red lentils for extra protein. The perfect texture every time. Healthy, delicious and dairy-free. This protein-rich red lentil bread is flourless, making it a suitable choice for people with gluten sensitivity or celiac disease. (Grain-free, soy-free, nut-free, and refined sugar-free.)
3 Delicious Lentil Recipes | healthy + vegan
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It includes:
*Info on different lentil varieties + when to use them
*Tips for cooking + flavoring lentils
*Written recipes + serving suggestions + cooking tips
Vegan Dal Tadka recipe:
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*IN THIS VIDEO*
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Sweet and Savory Lentils
If you've never tried lentils, this is a great recipe to start with! It's delicious, easy to make (just dump everything into the pot, stir and cook), versatile, and can be adjusted to your taste preferences (regarding heat). Give it a try and let me know how you like it! The recipe is below.
Sweet and Savory Lentils
Makes About 8 Servings
1-1/2 cups dried lentils, rinsed and drained
1/4 cup raisins
4 cups water (or more, if needed)
1/3 cup chopped bell pepper of choice
1 tsp garlic powder (or 4 cloves fresh garlic, minced)
Pinch dried hot red pepper flakes, or more to taste
1 Tbsp chili powder
1/2 tsp cumin powder
½ tsp dried basil
2 tsp blackstrap molasses
1 (6 oz) can tomato paste
Place all ingredients in a large saucepan. Stir to combine. Bring to a boil then lower heat to medium-low and simmer until the lentils are tender, about 30 to 45 minutes. Stir occasionally, and add more water if the mixture becomes too thick before the lentils are tender. It is helpful to lower the heat as the mixture thickens, so it won’t burn and to keep it from splashing on you as it bubbles.
Serving suggestions: This can be topped with shredded cheddar cheese and served over brown rice or used as a taco or burrito filling in place of a meat mixture. It’s also wonderful topped with cheese and served with chips. Some folks even enjoy this over cooked noodles or pasta. Enjoy!