Category: Curries

Serves: 6–8

Source: Eats Well With Others

Ingredients:

• 1 cup dried black lentils
• 1 cup dried adzuki beans (kidney beans are fine too)
• water, to soak and cook beans
• 3 tbsp olive oil
• 2 large onions, chopped
• 6 large cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 bay leaf
• 1-inch piece of cinnamon stick
• 2 cardamom pods
• 2 dried small hot red chili peppers
• 1½ tbsp garam masala
• ¾ tsp coriander
• ¾ tsp cumin
• ¾ tsp chili powder
• ¾ tsp sweet paprika
• ¼ tsp ground fenugreek
• ¼ tsp ground black pepper
• 1 tsp coarse kosher salt
• 14 oz canned diced tomatoes
• 6 oz tomato paste
• 2 cups vegetable broth
• 4 tbsp unsalted butter
• ½ cup lowfat milk

Instructions:

1. Soak the lentil and the adzuki beans in a large bowl of water overnight. Drain off the water the next day.
2. In a large pot, combine the beans. Cover with water by 1 inch. Add a big pinch of salt and bring to a boil. Cover and lower the heat to a simmer, cooking for 1 hour or until tender. Drain.
3. Meanwhile, heat the olive oil in a large skillet. Cook the onions over medium-low heat for 15 minutes, or until starting to caramelize, stirring frequently.
4. Stir in the garlic and ginger, and cook for 1 minute, or until fragrant.
5. Add the bay leaf, cinnamon stick, cardamom pods, chili peppers, garam masala, coriander, cumin, chili powder, paprika, fenugreek, black pepper, and salt to the pot. Cook, stirring constantly, for 30 seconds.
6. Pour the tomatoes, vegetable broth, and tomato pasta into the pot, along with the cooked beans and lentils. Bring to a boil and then simmer until thickened, about 15 minutes. Season to taste with salt and black pepper. Remove the bay leaf, cinnamon stick, and cardamom pods from the pot.
7. Stir in the butter and milk until combined. Serve warm, over rice or with naan.

Serves: 2–3 people

Source: Adapted from Seven Spice

Ingredients

For the gravy

• 2 tsp oil
• 1 tsp cumin seeds
• 1 tsp ginger, freshly minced
• 1 tbsp garlic, freshly minced
• 1 medium onion, grated using big hole grater (or chopped finely)
• 3 medium tomatoes, chopped finely or ½ can (use half of 400 gm can) with juice
• salt to taste
• 1 tsp red chili powder

For the curry

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 3 medium potatoes, chopped in big bite size chunks
• ½ cup fresh or frozen peas
• 4 tbsp spinach or kale, chopped
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp coriander powder
• salt to taste
• water, as needed
• cilantro, finely chopped – for garnishing

Instructions

Gravy

1. Heat oil in a pan and add cumin seeds. Let it crackle for few seconds until golden brown. Add ginger, garlic and and fry for few seconds until the raw smell goes away. Add onion and some salt. Cook till light brown colour, about 2 minutes.
2. Add tomatoes and red chili powder. Cook for few more minutes until all gravy combined and oil starts to leave the sides. Keep it aside.

Curry

1. Heat the oil another wide pan. Add mustard seeds, then cumin seeds. Stir. Add chopped potatoes. Salt to taste and add ½ cup water, then stir.
2. Cover the lid and cook on slow-medium heat for 8–10 minutes. The potatoes should be cooked till fork tender but still holding their shape. Add the chopped greens. Season with all spices and stir.
3. Add the gravy to the curry and stir well to combine. Adjust the consistency, not too thick or runny. Add few tablespoons more water if needed, then add frozen peas. Check the salt and seasoning and adjust. Cover the lid and cook for 5 minutes more.
4. Garnish with chopped cilantro and service with rice, paratha or naan bread.

 

Serves: 4

Source: Buffé, 2014 issue 2

Ingredients:

• 1 dl mung beans
• 3 dl red lentils
• 4 cloves garlic
• 1 red onion
• 150 g butter
• 3 tbsp finely-chopped fresh ginger
• 1 ½ tbsp ground cumin
• 1 tbsp fennel seeds
• ½ tsp chili pepper or cayenne
• 1 tsp turmeric
• salt

Instructions:

1. Soak  the mung beans for 8 hours. Pour off the water and rinse.
2. Rinse the red lentils, then bring to a boil in 1 litre water. Let them cook for 20 minutes. (The original recipe calls for 1.5 litres, so add more at the end if the dal is too thick.)
3. Add the mung beans to the pot and let cook for another 15 minutes.
4. Peel and chop the onion and garlic.
5. Melt the butter in a frying pan. Add the garlic, onion, ginger, cumin, fennel seeds, chili pepper and turmeric to the butter and fry, stirring.
6. Add the butter mixture to the lentils and cook for another 10 minutes. Add 1 tsp salt or to taste.
7. Serve with fresh paratha or naan bread.

Serves: 4
Source: How to Cook Everything Vegetarian

Ingredients:

• 1 cup dried brown (or green) lentils, washed and picked over
• 3 1/2 cups water, coconut milk, or vegetable stock, plus more if needed
• 1 tablespoon curry powder
• 2 medium russett potatoes, peeled and cut into large chunks
• Salt and freshly ground pepper
• Yoghurt for garnish
• Minced fresh cilantro leaves for garnish

Instructions:

1. Combine the lentils, liquid, and curry powder in a medium saucepan and bring to a boil over medium-high heat. Turn the heat down to medium-low so that the mixture bubbles gently, cover partially, and cook, stirring occasionally, until the lentils start to absorb the water a bit, about 15 minutes.
2. Add the potatoes and cover the pan completely. Cook, undisturbed, for 10 minutes or so, then stir gently and check to make sure the lentils aren’t too dry. If so, add a little more liquid. Add salt as the lentils become tender.
3. Cover and continue cooking until the lentils are soft and beginning to turn to mush and the potatoes are tender at the centre, another 5 to 10 minutes; add liquid if necessary. The mixture should be moist but not soupy. Add lots of black pepper, stir, then taste and adjust the seasoning and serve, garnished with yoghurt and cilantro.

Serves: 4
Source: How to Cook Everything Vegetarian

Ingredients:

• 1 cup dried red lentils, washed and picked over
• 2 tablespoons minced peeled fresh ginger
• 1 tablespoon minced garlic
• 4 cardamom pods
• 1 tablespoon mustard seeds
• 2 cloves
• 1 teaspoon cracked black pepper
• 1 ancho or other mild dried chile (optional)
• Salt
• 2 tablespoons cold butter or peanut oil (optional)
• Chopped fresh cilantro leaves for garnish

Instructions:

1. Combine the lentils, ginger, garlic, cardamom, mustard seeds, cloves, pepper, and chile in a saucepan and add water to cover by about 1 inch. Cook at a steady simmer until the lentils are quite soft, 20 to 30 minutes, salting the lentils often.
2. Remove the cloves and, if you like, the cardamom pods (they’re kind of fun to eat though). Stir in the butter or oil if you’re using it. Taste and adjust the seasoning, the garnish with cilantro and serve.

Serves: 6 Servings
Source: Food Magazine (Julie)

Ingredients:

• 3 tablespoons vegetable oil
• medium onion, finely chopped
• 1 piece fresh ginger (2 inches long), peeled and finely grated
• 2 teaspoons curry paste
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 jar (26 ounces) best-quality store-bought tomato sauce
• 2 cans (20 ounces each) cooked lentils, rinsed and drained
• 2 tablespoons fresh lime juice (from 1 lime)
• 1/2 cup chopped fresh cilantro
• Cooked basmati (or other long-grain white) rice, for serving

Instructions:

1. In a large saucepan, heat oil over medium. Add onion and ginger; season with salt. Cook, stirring frequently, until beginning to brown, 5 to 8 minutes.
2. Add spices; cook, stirring, until fragrant, 30 to 60 seconds.
3. Add tomato sauce, lentils, and 1 cup water. Simmer until slightly thickened, 5 to 10 minutes. Stir in lime juice and cilantro; season with salt.
4. Serve lentil mixture with rice; garnish with more cilantro, if desired.