nd ground coriander to the lentil mixture, and season with salt
Wash lentils thoroughly, removing those that float on the surface.
Drain well.
Heat ghee or oil and fry onion, garlic and ginger until onion is golden.
Add turmeric and stir well.
Add drained lentils and fry for 1-2 minutes.
Add water, lower heat, cover and cook for 15 minutes.
Add salt to taste, mix thoroughly and continue cooking until lentils are soft and the consistency is thick, similar to porridge.
Serve Dhal plain or garnish with sliced onion, fried until golden brown.
Heat oven to 400 degrees.
Heat the 1 tablespoon of oil in a pan, add the onions, then fry for about 2 minutes until lightly colored.
Stir in lentils and curry powder.
Add the tomatoes and stock.
Bring to the boil and then reduce the heat and cover and simmer for 10 to 12 minutes.
Peel the parsnips and shave into strips.
Toss the parsnips in 1 teaspoon oil in a roasting tin and bake for 10 minutes until crisp.
Spoon the dhal into 4 bowls and pile the parsnips on top.
olander.
To complete the lentil salad: In large bowl, toss
Boil the lentils with the turmeric in the water till soft. Remove from the Heat and set aside.
Heat the oil in a small pan and fry the seeds till they splutter.
Add the green chillies, eggplant, chilli powder and salt.
Fry for 30 seconds and add the tomato.
Cook till the tomato and aubergine is soft, add the lemon juice
Add the lentil mixture to the spiced vegetables, reduce the heat and cook over low heat for 5 minutes.
Serve as a side to a good curry and enjoy.
Carefully sift through the dry lentils and remove any tiny rocks.
In a large pot, saute onion with oil and curry paste until softened.
Add rinsed lentils, water and optional tomato and cinnamon stick.
Bring to a boil then simmer covered at a low boil for up to an hour until the lentils become creamy.
Salt to taste.
Serve as a soup or over rice.
Source: Vegetarian Tastes of Toronto, p. 73.
Rinse dhal and lentils in some lukewarm
Place dhal in a saucepan and cover
Transfer dhal to a saucepan. Add 1
our.
Meanwhile, for the dhal, melt the butter in a
br>To make the yellow dhal, heat ghee over medium heat
.
Spread the red lentil filling evenly over the pastry
Heat oil in a large pan and cook onion until lightly browned.
Add garlic and spices, cook, stirring until fragrant.
Add potatoes, lentils, recipe #363158 and water, bring to a boil then immediately reduce heat and simmer, covered for 20 minutes until potatoes are cooked and sauce is thickened, season with sea salt, to taste.
Serve over basmati rice cooked in chicken broth and garnish with fresh coriander sprigs.
In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf.
You'll need half this recipe to do the Vegetable Lentil Cream/Soup.
crock pot!
**This recipe also doubles well!
asily.) Discard jalapenos. Process the lentil mixture in a blender or
se RED lentils in this recipe! Green lentils take much longer
nd lime juice to the lentil mixture. Mix well and serve
il rarely and for this recipe.
Add the water, lentils
nd pepper to taste. Form lentil mixture into 1-1/2