Madras Lentils Recipes
MADRAS LENTILS
Lentils and red beans in a creamy spiced up tomato sauce. Add ground beef/turkey for a variation on chili.
Provided by jk523
Categories One Dish Meal
Time 1h30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion and garlic in some canola oil.
- Add cumin, chili powder and cayenne, stir it in with the onions and garlic for a couple minutes.
- Added a can of crushed tomatoes (not drained). This is when you add the green chilies if you use them.
- Lowered the heat and let it cook down for a bit. About 5-10min.
- Added cooked lentils (cooked from dry) and red beans, no need to add water.
- Add the salt, lowered the heat and let it cook down until it thickened.
- Added just the smallest amount (mixed into each serving of a maybe half tsp) of plain fat free greek yogurt to give it a creamier texture.
Nutrition Facts : Calories 802.1, Fat 25.6, SaturatedFat 8.1, Cholesterol 33.2, Sodium 402.7, Carbohydrate 110.5, Fiber 34.5, Sugar 6.1, Protein 41.5
LENTIL STEW WITH COCONUT AND MADRAS CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
- Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.
AUTHENTIC CHICKEN MADRAS
There is nothing quite like authentic Indian food prepared using a traditional recipe. This authentic chicken Madras dish is a must for those of you who enjoy a good old curry. You can cook this curry in the morning and leave it to infuse throughout the day to make it even more delicious.
Provided by Myree
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
- Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.
Nutrition Facts : Calories 423 calories, Carbohydrate 18.4 g, Cholesterol 96.9 mg, Fat 22.1 g, Fiber 4.1 g, Protein 38.4 g, SaturatedFat 4.1 g, Sodium 334.5 mg, Sugar 7.7 g
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#time-to-make #course #main-ingredient #preparation #for-1-or-2 #healthy #main-dish #beans #low-fat #vegetarian #chili #dietary #one-dish-meal #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #lentils #healthy-2 #low-in-something #number-of-servings #4-hours-or-less
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