Lentil Or Split Pea Dal With Garlic Butter Recipes

Steps:

• Preheat oven to 400 degrees F.
• Squeeze pulp from head of roasted garlic into a small food processor. Add oil, cumin, cayenne, lemon zest, and salt and pepper and process until smooth.
• Spread garlic mixture evenly over the naan, place on a baking sheet, and bake until just heated through and slightly crispy, about 5 minutes. Remove from the oven and sprinkle with cilantro or parsley. Cut into pieces and serve warm with the Lentil and Split Pea Dip.
• Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
• Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and saute until onion is soft. Add turmeric and cumin and cook 30 seconds. Transfer mixture to a food processor. Add cooked lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season generously with salt and pepper. Transfer to a medium bowl.

Steps:

• Place split peas in a saucepan with 5 cups of water.
• Cover and bring to boil.
• Lower heat and simmer very slowly, partially covered until soft (2-2/12 hours) Melt butter in large skillet.
• Add crushed garlic, cumin, mustard seeds, turmeric, and cinnamon.
• Cook, stirring, over medium heat for 3 minutes.
• Add cooked peas and stir until everything is well mixed.
• Keep stirring and cooking as you gradually add an additional 1/2 cup water.
• You want a creamy consistency but not soup.
• Add salt, black and red peppers.
• Cook and stir another 5 minutes over low heat.
• Serve hot.

Steps:

• Place lentils and split-peas in a bowl and add cold water to cover. Set aside for 30 minutes. Drain.
• Fill a large saucepan with water and bring to the boil. Add the lentils, split-peas, tumeric and chillies. Boil uncovered until the lentils and split-peas are tender (about 30 minutes). Drain, place in a bowl and mash coarsely. Set aside.
• In a saucepan, heat oil over medium-low heat and add the mustard seeds. Cook until they crackle (about 30 seconds). Stir in the cumin seeds and cook until aromatic (about 30 seconds). Stir in garam masala and ground coriander.
• Stir in the mashed lentils and peas, water, cream and tomato. Season with salt and bring to the boil over medium heat. Reduce heat to low and simmer, partially covered, stirring often for 4 minutes. Adjust the seasoning, stir in the fresh coriander leaves and serve hot.

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.

Steps:

• Pick over, clean, and rinse the split peas.
• Place them in a deep pot, add the water, turmeric, and salt, and bring to a boil. Boil the peas gently, partially covered, until they are very soft, about 45 minutes, checking and stirring occasionally to ensure they do not stick to bottom of the pan.
• Turn off the heat and beat the split peas with a wire whisk or wooden spoon for a minute or until they look thick and creamy.
• You should have 5 cups of puree; if not, add additional water.
• Return the puree to the pot, add black pepper, and heat until boiling.
• Turn off the heat and fold in the chopped coriander; keep the dal covered.
• Heat the oil in a frying pan over medium heat. When the oil is hot, add the cumin seeds.
• When the seeds turn several shades darker, add the garlic and optional red peppers. Cook until the garlic is browned and the oil is infused with its flavor.
• Pour the oil-garlic mixture onto the dal. Mix well.
• Taste for pepper and salt.
• Serve spooned into small bowls.