NO : 1
Red Split Lentils
Rating: 4.5/5
Preparation Time: 10 mins
Cooking Time: 30 mins
Total Time: 40 mins
INGREDIENTS :
2 cups red lentils
1 large onion, diced
1 tablespoon vegetable oil
2 tablespoons curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 (14.25 ounce) can tomato pure
DIRECTIONS :
Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
Stir in the tomato puree, remove from heat and stir into the lentils.
NO : 2
Red Split Lentils (Masoor Dal)
Rating: 4.5/5
Preparation Time: 25 mins
Cooking Time: 1 hour
Total Time: 1 hour 25 mins
INGREDIENTS :
1 cup basmati rice
4 ½ cups water, divided
1 cup red lentils (masoor dal), rinsed
½ cup finely chopped red onion (Optional)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt, or to taste
½ teaspoon ground black pepper (Optional)
½ teaspoon cayenne powder (Optional)
½ teaspoon ground turmeric
1 cup broccoli florets (Optional)
1 cup diced tomatoes (Optional)
1 cup frozen peas (Optional)
1 tablespoon olive oil, or as needed
1 cup sliced mushrooms (Optional)
1 tablespoon peeled, finely grated fresh ginger
2 cloves garlic, finely grated
DIRECTION :
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.
NO : 3
Authentic Saag Paneer
Rating: 4.5/5
Preparation Time: 15 mins
Cooking Time: 45 mins
Total Time: 1 hour
INGREDIENTS :
2 bunches spinach, roughly chopped
1 bunch fenugreek leaves, roughly chopped
1 tablespoon canola oil
½ pound paneer, cubed
2 tablespoons canola oil
1 teaspoon cumin seeds
1 onion, thinly sliced
1teaspoon grated fresh ginger
3 cloves garlic, minced
1 tomato, diced
2 teaspoons garam masala
½ teaspoon ground turmeric
½ teaspoon cayenne pepper
½ cup heavy whipping creamsalt to taste
DIRECTION :
Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses
Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.
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