RED SPLIT LENTILS COOKING TIME RECIPES

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RED SPLIT LENTILS (MASOOR DAL) RECIPE | ALLRECIPES



Red Split Lentils (Masoor Dal) Recipe | Allrecipes image

Indian-inspired lentils the whole family will love and babies, too. Once the dal and rice are at the desired consistency, it's ready to eat or freeze. Make sure mixture is completely cool before freezing. I use freezer ice trays and small individual glass bowls with lids.

Provided by katie

Categories     World Cuisine    Asian    Indian

Total Time 2 hours 18 minutes

Prep Time 25 minutes

Cook Time 1 hours 38 minutes

Yield 6 servings

Number Of Ingredients 17

1 cup basmati rice
4?½ cups water, divided
1 cup red lentils (masoor dal), rinsed
½ cup finely chopped red onion
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
½ teaspoon cayenne powder
½ teaspoon ground turmeric
1 cup broccoli florets
1 cup diced tomatoes
1 cup frozen peas
1 tablespoon olive oil, or as needed
1 cup sliced mushrooms
1 tablespoon peeled, finely grated fresh ginger
2 cloves garlic, finely grated

Steps:

  • Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
  • Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
  • Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
  • Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
  • Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.

Nutrition Facts : Calories 282.5 calories, CarbohydrateContent 50.8 g, FatContent 3.7 g, FiberContent 7.1 g, ProteinContent 13.4 g, SaturatedFatContent 0.5 g, SodiumContent 433 mg, SugarContent 3.9 g

MUM'S EVERYDAY RED LENTILS RECIPE | AARTI SEQUEIRA | FOOD ...



Mum's Everyday Red Lentils Recipe | Aarti Sequeira | Food ... image

Provided by Aarti Sequeira

Total Time 1 hours 45 minutes

Prep Time 35 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 13

1 cup masoor dal red lentils, picked through for stones
2 cups water
1 onion, diced
4 cloves garlic, thinly sliced
One 1/2-inch piece ginger, peeled and minced
2 medium tomatoes, diced
1 serrano chile, sliced in 1/2, optional
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
Generous 1/2 teaspoon turmeric powder
1/2 teaspoon paprika or bafaat powder
1 tablespoon vegetable oil
Handful chopped fresh cilantro leaves

Steps:

  • Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside. 
  • In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes. 
  • Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste. 
  • Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast! 
  • In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little - that's the blooming and it's exactly what you want. Don't let them burn. The mixture should bloom for about 30 seconds, no more. 
  • Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.

Nutrition Facts : Calories 237 calorie, FatContent 5 grams, SaturatedFatContent 0 grams, CholesterolContent 0 milligrams, SodiumContent 23 milligrams, CarbohydrateContent 35 grams, FiberContent 9 grams, ProteinContent 14 grams, SugarContent 4 grams

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