Anyone have a great recipe for lentils?!
Eating this particular dish is an absolute treat. My grandmother used to make it every time we would visit India. It's healthy, nutritious and really delicious. This dish is a favorite in both Maharashtra (located on the southwestern coast of India) and Karnataka (south central) states. Green moong daal is tasty on its own but when sprouted, it adds a whole other layer of flavor and creates a unique texture to the dish. You could easily make this dish using sprouted lentils or any other sprouted daal you prefer, or apply the same recipe to make any bean, lentil or daal of your choice.
How To Sprout Beans, Lentils and Daals:
Only whole lentils, beans and daals can be sprouted. Rinse your daal carefully under cool running water. In a large bowl, soak the daal overnight in enough water to cover completely. Drain, rinse well and transfer the daal back to the bowl and cover with a slightly damp cheesecloth (or dish towel). Store in a dark warm area. Check periodically to make sure there is enough moisture, but you should see lovely sprouts within 24 hours.
Ingredients:
2 cups sprouted whole green moong daal
1 tsp garam masala (use kala masala if you have it)
1/2 tsp red chili powder
1/2 tsp turmeric
1/2 tsp black mustard seeds
1 tsp cumin seeds
pinch of asafetida (hing)
4-6 fresh curry leaves (kadi patha)
3-4 dried red chilies
1/4 cup of cashew pieces (toasted and unsalted)
1/2 can of coconut milk
juice of 1/2 a lemon
2 tbsp oil (veg or canola)
salt and pepper to taste
METHOD:
In a large soup or stock pot on medium high heat, add the sprouted daal and enough water to cover (around 4-5 cups) and bring to a boil. Cover and reduce the heat to a gentle simmer, cook for 30 minutes. The daal should be tender but not mushy. Add the red chili powder, turmeric, garam masala, salt and pepper. Stir to combine and add the coconut milk, cashews and lemon juice. Simmer for another 5-6 minutes, then taste to adjust any seasonings.
In a small wok or sauce pan, add the oil until just smoking. Carefully add the mustard seeds as they have a tendency to splatter. Turn off the heat, and quickly add the cumin seeds, asafetida powder, curry leaves and dried red chilies. Pour this entire mixture on top of the sprouted moong daal curry and serve with fresh chapathis and fragrant Basmati rice.
Answers: SPROUTED WHOLE MOONG DAAL CURRY
Eating this particular dish is an absolute treat. My grandmother used to make it every time we would visit India. It's healthy, nutritious and really delicious. This dish is a favorite in both Maharashtra (located on the southwestern coast of India) and Karnataka (south central) states. Green moong daal is tasty on its own but when sprouted, it adds a whole other layer of flavor and creates a unique texture to the dish. You could easily make this dish using sprouted lentils or any other sprouted daal you prefer, or apply the same recipe to make any bean, lentil or daal of your choice.
How To Sprout Beans, Lentils and Daals:
Only whole lentils, beans and daals can be sprouted. Rinse your daal carefully under cool running water. In a large bowl, soak the daal overnight in enough water to cover completely. Drain, rinse well and transfer the daal back to the bowl and cover with a slightly damp cheesecloth (or dish towel). Store in a dark warm area. Check periodically to make sure there is enough moisture, but you should see lovely sprouts within 24 hours.
Ingredients:
2 cups sprouted whole green moong daal
1 tsp garam masala (use kala masala if you have it)
1/2 tsp red chili powder
1/2 tsp turmeric
1/2 tsp black mustard seeds
1 tsp cumin seeds
pinch of asafetida (hing)
4-6 fresh curry leaves (kadi patha)
3-4 dried red chilies
1/4 cup of cashew pieces (toasted and unsalted)
1/2 can of coconut milk
juice of 1/2 a lemon
2 tbsp oil (veg or canola)
salt and pepper to taste
METHOD:
In a large soup or stock pot on medium high heat, add the sprouted daal and enough water to cover (around 4-5 cups) and bring to a boil. Cover and reduce the heat to a gentle simmer, cook for 30 minutes. The daal should be tender but not mushy. Add the red chili powder, turmeric, garam masala, salt and pepper. Stir to combine and add the coconut milk, cashews and lemon juice. Simmer for another 5-6 minutes, then taste to adjust any seasonings.
In a small wok or sauce pan, add the oil until just smoking. Carefully add the mustard seeds as they have a tendency to splatter. Turn off the heat, and quickly add the cumin seeds, asafetida powder, curry leaves and dried red chilies. Pour this entire mixture on top of the sprouted moong daal curry and serve with fresh chapathis and fragrant Basmati rice.
Well, lentil, frankfurter, bacon and vegetable soup is a delicious German dish. But if you're vegetarian, look up some Indian recipes on the Net. They've got thousands of curried lentil recipes.
Vegetarian Lentil Soup Recipe::
Ingredients:: 1 tsp vegetable oil;
1 onion, diced;
1 carrot sliced;
4 cups vegetable broth;
1 cup dry lentils;
1/4 tsp dried thyme;
2 bay leaves;
1 tbsp lemon juice;
1/4 tsp pepper and dash salt
Preparation:: In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.
Add the vegetable broth, lentils, pepper, thyme, bay leaves and salt.
Reduce heat to a simmer. Cover and cook until lentils are soft, about 45 minutes. Remove bay leaves before serving.
**Try this. I made it only once. I did not use the "Thyme". I found it in a web site. Here is the link:http://vegetarian.about.com/od/soupsstew...
Barbecue Lentils
ingredients: 2 - 1/3 cups lentils, rinsed
5 cups water
1/3 molasses
2 Tbsp brown sugar
1 tbsp vinegar
1/2 cup ketchup
1 tsp dry mustard
16 oz. tomato sauce
2 tbsp. minced onions
1/4 cup barbecue sauce
1 tsp. Worchestchire sauce
Directios: Add lentils to water and bring to a boil for 30 mins or until tender but whole. Add remaining ingredients to lentils and bake at 350 degrees for 45 mins.
I bought some lentils and basmati rice in bulk one day and threw them into my rice cooker. I then added a dash of Bragg's liquid aminos (soy sauce works just as well) and found it was really tasty! I like Indian and asian food but am a spice wimp, so this was a really neat combo I plan to have again and again. Lentils can have sort of a meaty texture so I imagine you can do some really great things with them when you're craving a hearty dish!