Best 4 Curried Vegetables With Dahl Recipes

SWEET POTATO DHAL WITH CURRIED VEGETABLES

Steps:

• To make the dhal, heat the oil in a large non-stick pan and fry the onion over a low heat for 10 mins, stirring regularly, until softened and very lightly browned - add the garlic for the final min. Stir in the curry powder and cook for 30 secs more.
• Add the lentils, 1 tsp flaked sea salt and 1 litre of water. Stir in the sweet potatoes and bring to the boil. Reduce the heat to a simmer and cook the lentils for 50 mins or until the dhal is thick, stirring regularly. Add a splash of water if the dhal thickens too much. Stir in the lime or lemon juice and season to taste.
• While the dhal is cooking, make the curried vegetables. Half-fill a medium non-stick pan with water and bring to the boil. Add the beans, cauliflower and carrots, and return to the boil. Cook for 4 mins, then drain.
• Return the pan to the heat and add the oil and onion. Cook over a medium-high heat for 3-4 mins or until the onion is lightly browned, stirring regularly. Add the garlic and cook for 1 min more until softened. Stir in the curry powder and cook for a few secs, stirring.
• Add the tomatoes, green chilli according to taste and 200ml cold water. Cook for 5 mins or until the tomatoes are well softened, stirring regularly. Stir in the blanched vegetables and cook for 4-5 mins or until hot throughout. Season with black pepper.
• Divide the dhal between four deep bowls and top with the curried vegetables. Serve with the yogurt, coriander and lime wedges for squeezing over.

CURRIED VEGETABLES WITH DAHL

Steps:

• Rinse the lentils well.
• In a saucepan, add water and lentils; cover pan and bring to a boil.
• Lower the heat, uncover the pan, and simmer for 30 minutes or until tender.
• In a big soup pot, heat vegetable oil over medium-high heat.
• Add onion and minced chile; saute for several minutes.
• Add the sweet potatoes, curry powder, cumin, and ginger; saute 2-3 minutes, stirring often.
• Add in the 2 cups of water.
• Add the cauliflower florets and bell peppers; cover and simmer for 10 minutes.
• While the vegetables are simmering, pour the lentils and their cooking liquid into the container of an electric blender and puree for 2-3 minutes, to make a smooth dahl.
• When the cauliflower is tender, add in the spinach, lentil puree, and lemon juice.
• Simmer just until the spinach has wilted.
• Add salt to taste and serve.

CURRIED RED LENTIL DAHL

Steps:

• Heat the oil in a large pan.
• Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
• Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
• Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
• Cook until the lentils are tender, about 25 - 30 minutes.
• Stir in the coriander and serve.
• Suggested accompaniments, steamed rice, naan bread, poppadoms.

SPICY INDIAN DAHL

Steps:

• Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
• In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
• Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.