Dal Bhat Red Lentils With Rice Recipes

Steps:

• Saute chopped onion and garlic for several.
• minutes.
• Rinse red lentils, and add with the rest of the ingredients.
• Bring to a boil, cover, and simmer for 15 minutes.
• Uncover and cook for 5 minutes more. Add more water if needed.

Steps:

• Wash the lentils and rinse a couple of times. Be careful to remove any stones. If you have time, soak the lentils in water as long as you can, up to overnight, before you cook. They get very soft and cook faster.
• Start rice preparation according to package directions.
• Prep the onion, garlic, ginger, tomatoes, and cilantro/green onion and set aside.
• Heat oil on high. Add ginger, garlic and onion, and stir fry on high until the onion is a little brown on the edges, 1-2 minutes. Stir in cumin seeds, salt , turmeric, mustard seed and coriander powder. Turn the heat down to medium and cook for 2 minutes, stirring often. Add tomatoes and butter. Stir, cover with lid and cook for 4 minutes. Stir in the lentils, cover and cook for 5 minutes. After cooking for 5 minutes, add one cup of water, cover with lid and cook for 5 more minutes. When the 5 minutes are up, stir in 2 more cups of water, as the water will begin to decrease as you cook. Continue cooking on medium for 10 minutes. The dal should be cooked and ready to serve. If not tender, cook a little longer, adding more water if necessary.
• Sprinkle the chopped cilantro and/or green onion on top of the dal and serve with or on top of the rice. It is typical to serve with chutney or spicy peppers.

Steps:

• In a 5-quart soup pot, bring broth, water, lentils, onion, garlic, cumin, and cayenne pepper to a boil; reduce heat to low, cover, and simmer 25 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Add chorizo or sausage links and cook 12 to 15 minutes, or until fully cooked. When cool enough to handle, cut chorizo into slices. Add to soup, along with spinach, and cook 3 to 4 minutes longer, until spinach is wilted.

Steps:

• Place large saucepan of water on to boil for the lentils.
• Check lentils for any stones etc. Place lentils in a fine sieve and run under lots of running water, when water runs clear, give them a good tap on the side of the bench to get rid of excess water.
• Tip lentils into saucepan of boiling water, stir them well and cook them for only a couple of minutes, until they are just tender with a hint of firmness (watch them very carefully as they can turn into mush in the space of 30 seconds or so, testing them as you go).
• As soon as they are ready pour them into a sieve to drain, shaking them well to get rid of any excess water.
• Tip the cooked lentils into the dressing and mix well. Add the currants and the capers, and leave the salad to cool to room temperature, stirring it regularly.
• When you are ready to serve, pile it onto a plate/bowl and sprinle some onion slithers and parsley leaves over the top.

Steps:

• Let the oil get heated in a large saucepan over medium-high heat.
• Add diced onion and stir/saute for 6 minutes or until onion starts to brown.
• Add in ginger and next 5 ingredients; stir/saute for 1 minute.
• Add 3 cups water, lentils, and salt; bring to a boil.
• Cover, lower the heat, and simmer for 20 minutes or until lentils are tender; throw out bay leaves.
• Melt the butter in a small skillet over medium heat.
• Add in green onions and jalapeno pepper; stir/saute for 5 minutes.
• Add to lentil mixture along with lime juice, cilantro, and garam masala; stir to combine.
• To serve: put 1/2 cup rice into a shallow bowl; spoon 3/4 cup lentil mixture over rice for each serving; top with 1 tablespoon yogurt for each serving.