Lentils are considered to be a great source of protein. Aside from that,
lentils also have other vitamins and minerals including fiber, iron, as
well as vitamin B12. Because of its nutritional value and the
vegetable’s benefits, it is considered as one of the 5 healthiest foods.
That is why many Indians, whether they are vegetarian or non-vegetarian,
are eating lentil dishes in their country. Aside from soup, lentil
curries are also available in India. Some would like it spicy while
others just want it mild.
Recipe for lentil curry
1 cup of lentil (either green or red)
1 cups of vegetables stock
3 cloves or garlic (crushed and minced)
1 medium sized onion (chopped)
3 medium sized carrots (diced)
2 cups of cabbage (finely sliced)
2 celery ribs
1 can of diced tomatoes
3 tablespoons of fresh cilantro
2 teaspoons of curry powder
Salt and pepper to taste
Procedures in making lentil curry
Rinse the lentils and take away any debri.
Heat at least 1 tablespoon of broth in a medium sized pot. Sauté the
onion in the broth for at last 5 minutes. Stir the onion consistently
until it is cooked.
Add the garlic, celery, cabbage, and the carrots. Sauté the
ingredients for at least 3 minutes.
Put on the curry powder and stir it very well. Mix the powder and the
ingredients to bring out the flavor of the curry.
Drain the lentil and add it to the pot. Put the rest of the broth and
the can of diced tomatoes.
Let it boil over low heat. Do not cover the pot.
Let it simmer and wait up to 30 minutes or until the vegetables are
already tender.
Add the cilantro.
Season the lentil curry with pepper and salt to taste.
You would notice that the ingredients mentioned in this lentil curry do
not give the spicy taste that you would expect from most curries. If you
want something tongue-firing lentil dish, try the Vadakari or spicy
lentil curry instead.
The ingredients are:
1 cup of channa dal or lentil
1 large onion (chopped)
1 tomato (diced)
2 green chillies (sliced)
1 teaspoon of fennel seeds
˝ teaspoon of turmeric powder
2 teaspoons of chilli powder
1 teaspoon of garam masala
Curry leaves
1 teaspoon of ginger garlic paste
2 cordamom
1 big bay leaf
4 cloves of garlic (crushed)
1 cinnamon
1 cup of water
Salt
Procedures in making vadakari:
Soak the lentil in water and drain.
Grind the lentil along with the ginger garlic paste and salt to
create a paste.
Form the mixture into small doughnut-shapes (vada) and deep fry. Fry
it for a couple of minutes or wait until it is golden brown.
Let it cool and set aside.
In a pan, heat a little oil. Add the fennel seeds, mustard, curry
leaves, cinnamon, bay leaves, garlic and the cardamom.
Add the onions, chillies, and the tomatoes and fry it in the same
pan.
Put the chilli powder, turmeric, garam masala, and a little bit of
salt.
Add the water and close the lid. Let it simmer for 10 to 12 minutes
over medium heat.
When the ingredients are already cooked you may now add the vada.
Reduce the heat and gently mix the ingredients. Stir continuously
for at least 8 to 10 minutes.
Add the fresh coriander.
Serve while hot.
The vadakari is best eaten with Dosa (an Indian crepe made from lentils
and rice) and Idli (a popular cake in India).
