Lentil Or Split Pea Dal With Garlic Butter Recipes

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CREAMY LENTIL AND SPLIT-PEA DHAL



Creamy Lentil and Split-Pea Dhal image

Make and share this Creamy Lentil and Split-Pea Dhal recipe from Food.com.

Provided by JustJanS

Categories     Lentil

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 14

2/3 cup lentils, rinsed and drained
2/3 cup yellow split peas, rinsed and drained
1 teaspoon ground turmeric
2 green chilies, halved lengthwise
4 teaspoons vegetable oil
1 teaspoon black mustard seeds or 1 teaspoon brown mustard seeds
1 teaspoon cumin seed
2 teaspoons garam masala
1 teaspoon ground coriander
1/2 cup water
3 tablespoons heavy cream
1 large tomatoes, unpeeled, chopped
salt
1/4 cup fresh coriander leaves

Steps:

  • Place lentils and split-peas in a bowl and add cold water to cover. Set aside for 30 minutes. Drain.
  • Fill a large saucepan with water and bring to the boil. Add the lentils, split-peas, tumeric and chillies. Boil uncovered until the lentils and split-peas are tender (about 30 minutes). Drain, place in a bowl and mash coarsely. Set aside.
  • In a saucepan, heat oil over medium-low heat and add the mustard seeds. Cook until they crackle (about 30 seconds). Stir in the cumin seeds and cook until aromatic (about 30 seconds). Stir in garam masala and ground coriander.
  • Stir in the mashed lentils and peas, water, cream and tomato. Season with salt and bring to the boil over medium heat. Reduce heat to low and simmer, partially covered, stirring often for 4 minutes. Adjust the seasoning, stir in the fresh coriander leaves and serve hot.

Nutrition Facts : Calories 338.8, Fat 13, SaturatedFat 4.4, Cholesterol 20.6, Sodium 21.8, Carbohydrate 42.3, Fiber 16.4, Sugar 7.5, Protein 16.6

LENTIL CURRY - MEGA FLAVOUR LENTIL RECIPE!



Lentil Curry - mega flavour lentil recipe! image

Recipe video above. This will be an eye opener for you - an incredible creamy coconut curry made with just TWO spices! Hugely economical, this is essentially a streamlined version of Indian Dahl, delivering a similar intoxicating curry flavour but a whole lot less complicated.

Provided by Nagi

Categories     Mains

Number Of Ingredients 16

50g (3 tbsp) butter (, unsalted (sub 2 tbsp neutral oil))
4 garlic cloves (, finely minced (Note 1))
1.5 tbsp ginger (, finely minced (Note 1))
1 onion (, finely chopped (white, yellow, brown))
2 tbsp curry powder (, mild or spicy (your choice!) (Note 2))
1/2 tsp tumeric powder
1/2 tsp cayenne pepper (, optional)
1 1/4 tsp salt
1/2 tsp black pepper
1 cup dried lentils (, green or brown (or any other dried lentils or split peas, Note 3))
400 ml / 14 oz coconut milk (, full fat)
400g/ 14 oz canned tomato (, crushed or diced)
3 cups (750 ml) water
1/2 cup coriander/cilantro (, finely chopped)
Yogurt (, optional)
Basmati rice ((or other rice))

Steps:

  • Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
  • Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
  • Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
  • Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
  • Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
  • Coriander: Stir through half the coriander, then taste and add more salt if needed.
  • Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).

Nutrition Facts : Calories 414 kcal, Carbohydrate 36 g, Protein 14 g, Fat 26 g, SaturatedFat 20 g, Cholesterol 22 mg, Sodium 782 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving

LENTIL OR SPLIT PEA DAL WITH GARLIC BUTTER



Lentil or Split Pea Dal With Garlic Butter image

Make and share this Lentil or Split Pea Dal With Garlic Butter recipe from Food.com.

Provided by figaro8895

Categories     Lentil

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups yellow lentils or 1 1/2 cups brown lentils
5 cups water
3/4 teaspoon turmeric
1 1/2 teaspoons kosher salt
fresh ground black pepper
1/3 cup chopped fresh coriander
5 tablespoons light vegetable oil or 5 tablespoons ghee
1 1/2 teaspoons cumin seeds
5 -6 large garlic cloves, peeled and thickly sliced
2 -3 dried small red peppers

Steps:

  • Pick over, clean, and rinse the split peas.
  • Place them in a deep pot, add the water, turmeric, and salt, and bring to a boil. Boil the peas gently, partially covered, until they are very soft, about 45 minutes, checking and stirring occasionally to ensure they do not stick to bottom of the pan.
  • Turn off the heat and beat the split peas with a wire whisk or wooden spoon for a minute or until they look thick and creamy.
  • You should have 5 cups of puree; if not, add additional water.
  • Return the puree to the pot, add black pepper, and heat until boiling.
  • Turn off the heat and fold in the chopped coriander; keep the dal covered.
  • Heat the oil in a frying pan over medium heat. When the oil is hot, add the cumin seeds.
  • When the seeds turn several shades darker, add the garlic and optional red peppers. Cook until the garlic is browned and the oil is infused with its flavor.
  • Pour the oil-garlic mixture onto the dal. Mix well.
  • Taste for pepper and salt.
  • Serve spooned into small bowls.

Nutrition Facts : Calories 216.8, Fat 9.4, SaturatedFat 0.7, Sodium 337.6, Carbohydrate 25.2, Fiber 10.2, Sugar 4.2, Protein 9.6

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