Archive for the ‘Lentil Recipes’ Category

Sambhar or Lentil Vegetable Stew – South Indian

June 17, 2008

Serves 6.

Ingredients
 For the sambhar stew:
 1 cup tuvar dal washed and drained
 2 roma tomato, chopped
 1 yellow onion, chopped or 6 baby shallots peeled
 1 japanese eggplant, cubed
 1/2 cup green beans cut
 1 potato, peeled and cubed or 1 cup cubed opo squash
 1 tsp. tamarind pulp 
 1 inch cube of jaggery 
salt to taste

For the seasoning:
 1 teaspoon mustard seeds
 6-10 curry leaves 
 2 tablespoons oil
 
For the sambhar spice powder or you may use 2 tbsp. of our ready made sambhar powder:
 Red chilles to taste  – about 4
 1 tbsp. coriander seeds 
 1 tsp.  cumin seeds
 1 tsp. fenugreek seeds (methi)
 1 tbsp. toovar dal 
 1 tbsp. channa dal 
 1 tbsp. urad dal 
 1 tsp. turmeric powder (haldi)
 1/2 tsp. asafetida (hing)  
 2 tbsp coconut powder 
– Dry roast these ingredients and grind the spices in a coffee grinder. Keep aside.

Sambhar Stew Method:
1. In a heavy bottom pot cook dal and 3 cups of water, tomato, onion, and all the veggies.
2. After it is boiled add tamarind pulp, sambhar masala, salt and 2 cups of water and bring to a boil.
3. Season the sambhar stew by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mix crackle. Add this to the sambhar stew along with jaggery and simmer for 15 minutes.

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Moong Dal Tadka – Yellow Split Moong Lentils

June 17, 2008

 

Serves 4.
Ingredients:
1 cup of split yellow moong dal
pinch of turmeric pwd
1 tsp minced ginger
chopped coriander/cilantro leaves for garnish or curry leaves
salt to taste

For Tadka:
1 tsp cumin seeds
1/2 tsp mustard seeds
7-8 curry leaves
1 tbsp ghee or oil
3-4 green chillies slit length wise
1 tsp minced garlic

Wash and cook the dal in 4 cups of water, turmeric powder and ginger and salt to taste until soft about 20 minutes.
Take a saucepan and add ghee, add mustard seeds and let them splutter. Now add the cumin seeds and let it brown. Add the garlic and saute for a few seconds. Add the curry leaves and green chillis and saute till the flavors come out. Finally add the cooked dal along with the cooked dal water and salt and cook for 4-5 minutes.
Garnish with coriander leaves.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecDalMungSplitYellowTadk

Chilka Urad Dal with Squash

June 17, 2008

Ingredients
7 oz. or 1/2 package Ajika Urad Chilka  Dal rinsed with 2-3 changes of water and drained
1/2 cup onion diced
1/2 cup zucchini diced or carrots or squash or pumpkin peeled and diced
1/2 inch cinnamon stick,
3 cloves
Seasonings
1 tbsp. ghee
1 tsp. cumin seeds
1 Tej Patta or bay leaf (optional)
1″ Ginger peeled and minced or 1 tsp. ginger paste from our store
1 cup tomato, peeled and diced
Garnish
1 tbsp. half and half or thick cream

Method :
Add onion, zucchini, cinnamon and cloves with 2.5 cups of water in a pot with a lid and cook over medium heat till the lentil is soft.  Adjust water to your desired consistency.
Seasonings:  Add ghee to a skillet or pan and heat till the ghee is hot.  Add cumin seeds and bay leaf and let the seeds sizzle.  Add ginger, tomatoes and cook for 5 minutes.
Add the cooked lentils and simmer for 15 minutes.
Garnish with half and half and serve hot.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecDalUradChilkaDal

Mung dal flavored with Black Mustards Seeds

June 17, 2008

Serves 4
7 oz. or 1/2 package Ajika Green Split Moong Dal rinsed with 2-3 changes of water and drained
1/4 teaspoon turmeric
1/2 teaspoon grated fresh ginger
Salt to taste

Spice Seasonings
3 TB Ghee
1 Ts Black mustard seeds
1/2 tsp. cumin seeds 
1/4 tsp. asafetida
1 ea. Green chilies, seeded & minced
or 1/4 teaspoon red chili powder
2 TB Chopped cilantro/coriander leaves
Fresh Seasonings
2 Ts Lemon juice

Preparation:
-Place lentils in a pot with a tight lid with 4 cups water, ginger and turmeric. Bring to a full boil, Lower heat to medium low and add the salt. Cover and cook for about 15 – 20 minutes till the lentils are soft. Adjust water so the dal does not stick to the bottom of the pan. Remove from fire and set aside.
– Heat ghee over a high heat in small frying pan. When very hot, carefully add the mustard seeds & fry till they start to splutter. Quickly add the cumin seeds and asafetida and then red chili powder and green chilies .
– Pour over the dal
– Stir in the lemon juice
– Garnish with cilantro

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecDalMoongChilkaDalTarka

Mixed Lentil (Dal) Chili Recipe

June 17, 2008

Ingredients:
1.5 tbs Tuvar dal
1.5 tbs urad dal with skin
1.5 tbs masoor dal
1.5 tbs moong dal
1.5 tbs chana dal
1 medium onion chopped
4-5 garlic cloves chopped
2 green chillies chopped
1 small onion chopped fine or grated
1- 2 tbsp. of Dal Masala Spices
Salt and lime juice and sugar to taste
1 tbs oil for cooking
1 tbs cilantro minced

Method:
– Mix all the dals and wash properly.
– Cook the dals with 4 cups of water until soft.
– Heat oil in a pan.
– Add the onions, garlic and
chopped chilli. Add Dal Masala spices.
– Fry the mixture until the onions turn pink.
– Add the tomato and fry for a 1 minute.
– Add the cooked dal to this mixture and mix well.
– Add salt and lime juice, a touch of sugar to taste and garnish with minced cilantro.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecDalMixed001

Whole Brown Lentil – Masoor Dal Biryani

June 17, 2008

Serves 12
Ingredients:
½ cup oil or ghee
7 oz. or 1/2 package Ajika Masoor Dal washed and rinsed with 2-3 changes of water and semi-boiled in 2 cups of water for 15 minuies, drained and kept aside.
1.5 cups basmati rice
1 large red onions sliced lengthwise and fried brown in a wok or a small pan

Spices and nuts to be fried:
1 tbsp. raisins
1 tsp. cumin
1” piece of cinnamon
6-10 peppercorns
6 cloves
6 green cardamom

Spices and Seasonings:
2 tsps ginger garlic paste
1 tsp chilli powder
1 tsp salt
½ tsp. turmeric
1 tsp. garam masala

Method:
Fry whole spices/raisins in a large deep pot with a tight lid. Add the a ginger garlic paste and stir. Next add the salt, chilli powder and turmeric. Now put in the washed rice, boiled lentils and 4 cups of water. Stir in 1 tsp garam masala and fried onions.
Put the lid on and cook on a low flame for 20 minutes or till all the liquid is absorbed by the rice.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecDalMasoorWholeBiryani

Masoor Dal with Fried Onion Garnish

June 17, 2008

This is a recipe from Punjab. It is an absolutely lovely dal with a very pleasant taste and may be served with rice or scouped up with flat bread.

If you like you may substitute all spices with 2 tbsp. of Ajika Lentil spices.

Ingredients
7 oz. or 1/2 package Ajika Masoor Dal washed and rinsed with 2-3 changes of water and drained
1/2 t turmeric powder (haldi)
1 t ginger paste
salt to taste
1/2 package of frozen spinach
1 ripe tomato diced
½ t of garam masala
Spice Seasonings 
2 T ghee or vegetable oil
1 t cumin seeds (jeera)
1-2 whole red chilies
1/2 t asafetida (hing)
2 t ground coriander powder
Fresh Seasoning
1 thinly sliced onion pan fried till crispy brown
Garnish
4 T chopped cilantro

Method:
1. Add 3 cups of water to a heavy pot and add the dal, 1 T of ghee or oil, turmeric, ginger and salt to taste and boil the dal. Reduce heat add the spinach and garam masala and let it simmer.
2. As the dal is simmering heat ghee in a small sauce pan and fry the cumin seeds and red chilies till they brown. Add the asafetida. Add the coriander powder and fry the seasonings. For 2-3 minutes.
3. Pour the seasonings in the pot of dal and let it continue to simmer on low. Adjust the water so that the dal has the consistency you like( from soup like consistency to thick soup pour over rice or to eat with flat bread)
4. Fold in the onion garnish and if you like garnish with chopped cilantro.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecDalMasoorFriedOnions

Cooking Lentils – Nature’s Perfect Food

June 17, 2008

In Indian cooking lentils and beans make up the dal family. We carry many of these varieties in our online store. Cook up one of the following or mix two and cook together: red lentils (masoor dal), yellow split peas, adzuki beans, red beans, chana dal, or hulled and split mung beans (moong dal). Dals cook best in a pressure cooker.

Step 1 – Boiling the Lentils with simple seasonings.
Lentils can have some organic material mixed in so they need to be picked through.
– Put them in a pot and wash them. Strain them in a strainer.
– Add the dal to a large pot and water or in a pressure cooker. The texture of the dal depends on the water to dal ratio. Obviously, more water produces a thinner soupier dal, less a thicker creamier dal. A good rule is 4 or 5 cups for every cup of dry dal. Pressure cooking only requires 3.5 cups to 4 cups of water.
– Add salt, turmeric and ginger paste. Bring to a boil. Add veggies at this time if you like.
– Reduce to simmer. As the dal cooks, feel free to add water if it becomes too thick. If using a pressure cooker, pressure cook for 10 minutes.
– When the lentils are done to your liking reduce heat to low/warm.
– Make the seasonings or masala.

Step2 – Flavorinf the lentils
– In a separate skillet, heat up some oil/ghee.
– Make sure there is enough oil in the pan to get a nice fry out of the spices (you don’t want them to scorch).
– To the hot oil add some or all of the following spices: cumin or mustard seeds, ground coriander, ground cumin, fresh curry leaves, cayenne, and hing or asafetida.
– When the spices begin to brown, splutter, change color and become aromatic, remove from heat quickly.
– Also consider adding chopped and sauteed garlic and onion.

Step 3 – Garnishing the lentils
Stir the masala or seasonings into the lentils.
– Season with lime juice or lemon juice – Garnish with chopped fresh cilantro or coriander leaves
– Serve with rice or bread.

© Kavita Mehta
photo credit Kavita Mehta

http://store.indianfoodsco.com/InfoPage.CFM?PageId=IndFood00030

Vegetable Lentil Medley – Recipe

June 17, 2008

INGREDIENTS
For the vegetables:
4 tablespoons ghee
1 medium yellow onion, thinly sliced
2 teaspoons subzi blend
1 teaspoon grated fresh ginger or ginger paste
3 cloves garlic, thinly sliced
6 cups of seasonal veggies diced or cut as you wish
1/2 inch sq. of jaggery
1 tsp. coconut shredded
Salt and pepper and fresh lime juice to taste

3 cups cooked channa dal

Garnish with fresh mint

INSTRUCTIONS
Heat ghee in a heavy pot over medium heat. Add onion; sauté, stirring occasionally, until soft and translucent, about 5 minutes.
Stir in subzi blend, and toast for 1 minute; add ginger and garlic, and cook 1 minute more.
Add veggies, jaggery and coconut. Cook until they are only slightly tender, about 3 minutes. Add a few tablespoons of water(enough for steaming veggies) salt and pepper to taste; stir well.
Steam covered, until the vegetables are completely cooked.  Stir in lime juice. Add cooked or serve over channa dal.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecVegLentilMedley001?

Louki (Zucchini) Channa Dal

June 16, 2008

Ingredients
7 oz. or 1/2 package Ajika Channa Dal rinsed with 2-3 changes of water and drained
1/2 t turmeric powder (haldi)
1 t ginger paste
salt to taste
3 young zucchini peeled and cubed
½ t of garam masala
Spice Seasonings
3 T ghee or vegetable oil
1 t cumin seeds (jeera)
1-2 whole red chilies
1/2 t asafetida (hing)
2 t ground coriander powder
Fresh Seasoning
½ T fresh lime juice
1/2 tsp. brown sugar or jaggery
Garnish
4 T chopped cilantro

Method:
1. Add 3 cups of water to a heavy pot and add the dal, 1 T of ghee or oil, turmeric, ginger and salt to taste and boil the dal. Reduce heat add the zucchini and garam masala and let it simmer.
2. As the dal is simmering heat ghee in a small sauce pan and fry the cumin seeds and red chilies till they brown. Add the asafetida. Add the coriander powder and fry the seasonings. For 2-3 minutes.
3. Pour the seasonings in the pot of dal and let it continue to simmer on low until the zucchini is butter soft. Adjust the water so that the dal has the consistency you like( from soup like consistency to thick soup pour over dal or to eat with flat bread)
4. Add the lime juice, sugar/jaggery and garnish with chopped cilantro.

http://store.indianfoodsco.com/InfoPage.CFMPageId=RecDalChannaZucchini