Best 7 Carols Dal Curry Curried Lentils Recipes

CAROL'S DAL CURRY (CURRIED LENTILS)

Steps:

• Cover bottom of saucepan with vegetable oil.
• Fry onion about 5 minutes, add cilantro and continue frying over medium heat, until onion is golden.
• Add tomato and let get a little soft.
• Add rest of ingredients, including spices (add spices according to your taste!) and let simmer for about 30 minutes.

DAL (INDIAN LENTIL CURRY)

Steps:

• Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
• Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
• Add onions and fry until softened.
• Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
• Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
• Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
• Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
• Stir through garam masala at the end. Adjust salt if desired.
• Pour over Tadka, if using, and stir through.
• Serve Dal over rice, garnished with a sprig of coriander if desired.

CURRIED LENTILS

Steps:

• Wash and sort the lentils and cook until they are tender but firm.
• 4 cups of water High Heat 10 minutes and low/medium heat 15 minutes.
• Heat the olive oil in a large skillet.
• When it is hot, add the garlic and saute over moderately low heat for 1 minute then add the spinach and cook about 2 mins or so until all the leaves are wilted.
• Add the lentils and the remaining ingredients to the skillet.
• cover and simmer over very low heat for 15 minutes.
• This is good over mashed potatoes, rice or couscous.

DAL - LENTILS WITH CURRY

Steps:

• Heat oil in a large saucepan over medium-low heat. Add onion and saute until almost tender, then add garlic and ginger, stirring until fragrant.
• Add curry powder and stir for one minute.
• Add lentils and stir, then add stock and bring to a boil.
• Reduce heat to lowest setting and simmer for 20 to 45 minutes, until lentils are very soft, adding more stock if necessary. Watch carefully and stir, so it doesn't burn on the bottom. Lentils should be mushy.
• Add salt and pepper and cilantro,if using, and enjoy.
• To serve as a soup add additional stock and other cooked vegetables such as peas and carrots. Cooked chicken may also be added.

CURRIED LENTILS AND RICE

Steps:

• Mix mint and yogurt and refrigerate.
• Wash rice in warm water until the water runs clear.
• Add olive oil, onion, curry, ginger and cumin to the rice cooker. Cook 4-5 minutes, stirring, to soften the onions.
• Add lentils and stir to coat. Add the broth, cover and cook for 15 minutes.
• Add remaining ingredients, except spinach, and continue to cook until rice cooker swithches to "warm" function.
• Carefully lift cover, then quickly stir in the spinach and re-cover. Allow to stand for 10 minutes. The rice should have an attractive, light brown crusting on the bottom.
• Serve with a dollop of the chilled, minted yogurt.

CURRIED LENTILS

Steps:

• Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.

CURRIED LENTILS WITH SWEET POTATOES AND SWISS CHARD

Steps:

• 1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.
• 2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.
• 3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with tamari almonds if desired and scallions.