Curried Vegetables With Dahl Recipes

Steps:

• To make the dhal, heat the oil in a large non-stick pan and fry the onion over a low heat for 10 mins, stirring regularly, until softened and very lightly browned - add the garlic for the final min. Stir in the curry powder and cook for 30 secs more.
• Add the lentils, 1 tsp flaked sea salt and 1 litre of water. Stir in the sweet potatoes and bring to the boil. Reduce the heat to a simmer and cook the lentils for 50 mins or until the dhal is thick, stirring regularly. Add a splash of water if the dhal thickens too much. Stir in the lime or lemon juice and season to taste.
• While the dhal is cooking, make the curried vegetables. Half-fill a medium non-stick pan with water and bring to the boil. Add the beans, cauliflower and carrots, and return to the boil. Cook for 4 mins, then drain.
• Return the pan to the heat and add the oil and onion. Cook over a medium-high heat for 3-4 mins or until the onion is lightly browned, stirring regularly. Add the garlic and cook for 1 min more until softened. Stir in the curry powder and cook for a few secs, stirring.
• Add the tomatoes, green chilli according to taste and 200ml cold water. Cook for 5 mins or until the tomatoes are well softened, stirring regularly. Stir in the blanched vegetables and cook for 4-5 mins or until hot throughout. Season with black pepper.
• Divide the dhal between four deep bowls and top with the curried vegetables. Serve with the yogurt, coriander and lime wedges for squeezing over.

Steps:

• Rinse the lentils well.
• In a saucepan, add water and lentils; cover pan and bring to a boil.
• Lower the heat, uncover the pan, and simmer for 30 minutes or until tender.
• In a big soup pot, heat vegetable oil over medium-high heat.
• Add onion and minced chile; saute for several minutes.
• Add the sweet potatoes, curry powder, cumin, and ginger; saute 2-3 minutes, stirring often.
• Add in the 2 cups of water.
• Add the cauliflower florets and bell peppers; cover and simmer for 10 minutes.
• While the vegetables are simmering, pour the lentils and their cooking liquid into the container of an electric blender and puree for 2-3 minutes, to make a smooth dahl.
• When the cauliflower is tender, add in the spinach, lentil puree, and lemon juice.
• Simmer just until the spinach has wilted.
• Add salt to taste and serve.

Steps:

• Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
• Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

Steps:

• Heat the oil in a large pan.
• Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
• Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
• Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
• Cook until the lentils are tender, about 25 - 30 minutes.
• Stir in the coriander and serve.
• Suggested accompaniments, steamed rice, naan bread, poppadoms.

Steps:

• In a medium saucepan melt butter over medium heat. Add chopped onion and salt. Saute until soft, about five minutes. Add garlic and saute until fragrant, about 30 seconds.
• Add remaining spices and stir. Saute for about 1 minute, cooking spices. If spices start to stick to pan, add some water - 1/4 cup should do. Add peas and stir to coat with butter, onion, and spice mixture. Add broth, 1/2 cup water and bring to boil. Cover and reduce heat to simmer.
• Simmer for 40-50 minutes or until peas are tender and most of the liquid has been absorbed. (Check peas periodically - you may need to add more water during cooking if peas are absorbing the liquid too quickly). Garnish with chopped cilantro/coriander leaves before serving.
• Options: Serve with hot basmati or brown rice for a filling one-dish meal. Or, double the broth/water to make a curried pea soup. To turn this into a spicy curry, add some finely chopped jalapeno, serrano, or chile pepper at the same time as the garlic.
• Update 1/6/2010: Some people have reported issues with the peas taking longer to soften. I have never had an issue but try cooking the onions without salt and waiting until the last 10 minutes or so of cooking time to add the salt. I have heard salt interfers with lentils softening perhaps it is the same for split peas. Curry powder - I usually use a mild Indian yellow variety, the all-purpose kind found in most US supermarkets. But I have also made this with a hot Madras and it was also delicious (but spicy!).