INDIAN LENTILS LIST RECIPES

DAL MAKHANI (INDIAN LENTILS) RECIPE | ALLRECIPES

Dal Makhani (Indian Lentils) Recipe | Allrecipes image

Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.

Provided by SOGOLONDJATA

Categories Side Dish Beans and Peas

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 6 servings

Number Of Ingredients 21

Ingredients

1 cup lentils
¼ cup dry kidney beans
water to cover
5 cups water
salt to taste
2 tablespoons vegetable oil
1 tablespoon cumin seeds
4 cardamom pods
1 cinnamon stick, broken
4 bay leaves
6 whole cloves
1?½ tablespoons ginger paste
1?½ tablespoons garlic paste
½ teaspoon ground turmeric
1 pinch cayenne pepper, or more to taste
1 cup canned tomato puree, or more to taste
1 tablespoon chili powder
2 tablespoons ground coriander
¼ cup butter
2 tablespoons dried fenugreek leaves
½ cup cream

Steps:

Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

Nutrition Facts : Calories 389.6 calories, CarbohydrateContent 37.1 g, CholesterolContent 47.5 mg, FatContent 21.5 g, FiberContent 15.6 g, ProteinContent 13.2 g, SaturatedFatContent 10.4 g, SodiumContent 420.2 mg, SugarContent 3 g

INDIAN LENTILS AND SPINACH RECIPE | ALLRECIPES

Indian Lentils and Spinach Recipe | Allrecipes image

I combined two other recipes to create this.

Provided by artyjeep

Categories Side Dish Beans and Peas

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 20

Ingredients

1 tablespoon vegetable oil
1 white onion, halved and sliced into 1/2-inch rings
3 cloves garlic, minced
2 cups chicken broth
1 cup lentils
½ cup water
2 cloves garlic, crushed
1?½ teaspoons ground coriander
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
? teaspoon cayenne pepper
1 bay leaf
1 (10 ounce) package frozen chopped spinach
¼ cup water

Steps:

Heat oil in a heavy pan over medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. Add minced garlic to onion; cook and stir until fragrant, about 1 minute more.
Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil. Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes.
Place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes. Stir spinach and continue cooking in microwave until heated through, about 5 minutes more. Let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach.
Mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes.

Nutrition Facts : Calories 129.3 calories, CarbohydrateContent 20 g, FatContent 2.4 g, FiberContent 9.4 g, ProteinContent 8.1 g, SaturatedFatContent 0.4 g, SodiumContent 324.6 mg, SugarContent 2 g

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