Sabut Masoor Dal (Whole Red Lentils)

One of my favourite lentil curries often made at my in-laws, I have just reduced the use of oil to the bare minimum ๐Ÿ˜Š Enjoy with naan, boiled rice or fragrant zeera (cumin) rice for a wholesome, healthy and heart-warming dish on a cold winter’s day.

Prep time: 5 mins

Cooking time: 45 mins

Serves 4

Ingredients

  • 1 cup whole red lentils
  • 3 cups water + plus a more during cooking
  • 1 medium tomato, chopped
  • 1 medium onion, chopped
  • 1-2 green chilliest ( optional)
  • 2 tbsp oil
  • 1tsp cumin seeds
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste, or 2 cloves finely minced
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder (optional)
  • 1 tsp salt or to taste
  • Handful fresh coriander leaves, chopped
  • Fresh ginger slivers and lemons wedges (optional garnish)

How to prepare

  1. Rinse the lentils and pressure cook until tender (about 20 minutes).
  2. Heat the oil gently in a saucepan and add the cumin. Wait till they change colour.
  3. Add the onions and green chilli; cook until the onions have softened.
  4. Add the garlic and cook off for 30 seconds.
  5. Stir in the tomato with the salt, cover and cook until softened completely.
  6. Add the dry spices and sautรฉ for 1-2 minutes.
  7. Add a little water and continue cooking to create a semi-dry mixture – ‘bhuna’.
  8. Add the cooked lentils to the pan and mix well.
  9. Add 1/4 – 1/2 cup hot water, stir again and bring to boil.
  10. Simmer the dal until the desired consistently is achieved – add more water if you preferred a runnier curry.
  11. Stir in the coriander leaves and remove from the heat.
  12. Top with the ginger slivers and lemon wedges, if using.
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Cauliflower and Lentil Curry tempered with Fennel, Cumin and Mustard Seeds

Where do I even begin! I have been run down most of the week struggling to teach my yoga class on Wedneaday and not able to go to the gym since Monday ๐Ÿ˜ฑ I was determined to make the day count so at the first sign of recovery I felt my creative juices flowing again. So here we are, a popular vegetarian curry which I have just added a bit of this and that to and adapted to my own liking; gluten-free, sugar-free, vegan, low fat and rather delicious ๐Ÿ˜œ Perfect for my yoga students ๐Ÿ™๐Ÿผ

Rich in protein with a good balance of veg and just a tablespoon of oil this is a nutritious meal in itself. Of course if you need your carbs just pour two generous dollops over some boiled rice.

I actually made it to the gym this afternoon and helped myself to two bowlfuls upon my return. Guilt-free pleasures of my simple life ๐Ÿ˜Š๐Ÿ™๐Ÿผ

Prep time: 10 mins

Cooking time: 30 mins

Serves 4-6

INGREDIENTS

2 cups red lentils

6 cups water

2 tbsp ginger purรฉe

1 small cauliflower, separated into small florets

1 medium onion, chopped

1 large tomato, chopped

2 green chillies (optional)

1 tsp turmeric

1 tsp ground coriander

1/2 tsp ground cumin, roasted

1/2 tsp chilli powder

Salt to taste

Handful fresh coriander leaves, chopped (optional)

For the Tempering

1 tbsp veg oil

1 tsp cumin seeds

1 tsp fennel seeds

1/2 tsp mustard seeds

3 cloves garlic, finely chopped

1 tbsp dried curry leaves

HOW TO COOK

1. Wash the lentils and place in a medium saucepan with the water.

2. Add the ginger, onion, dry spices and salt.

3. Stir well and bring to boil.

4. Cover and simmer for 15 minutes until the lentils are soft.

5. Strike in the cauliflower, tomato and green chillies, if using).

6. Cover and cook on medium heat until the cauliflower is tender – about 10 minutes.

7. To prepare the tempering, gently heat the oil in a small wok or frying pan.

8. Add the cumin seeds, fennel seeds and mustard seeds. Allow them to sizzle.

9. Stir in the garlic and cook until browned.

10. Mix in the curry leaves.

11. Pour this mixture over the curry. Stir in and cover the pan to allow the flavours to infuse through the dish.

12. Garnish with coriander leaves before serving.