From 33a7d26698a309d388dba6d0c4ffe987e6784c04 Mon Sep 17 00:00:00 2001 From: whitney Date: Tue, 11 Jun 2024 14:06:15 -0700 Subject: [PATCH] Add brown lentils recipe and not found image. --- recipes/docs/indian/brown-lentils.mdx | 70 ++++++++++++ recipes/static/img/not-found.svg | 148 ++++++++++++++++++++++++++ 2 files changed, 218 insertions(+) create mode 100644 recipes/docs/indian/brown-lentils.mdx create mode 100644 recipes/static/img/not-found.svg diff --git a/recipes/docs/indian/brown-lentils.mdx b/recipes/docs/indian/brown-lentils.mdx new file mode 100644 index 0000000..da24561 --- /dev/null +++ b/recipes/docs/indian/brown-lentils.mdx @@ -0,0 +1,70 @@ +--- +sidebar_position: 1 +--- + +# Lentils + +:::info +There are many types of lentils and some substitutions can be made. Cooking can be done on stovetop or with instant pot. +::: + +:::info +This recipe uses brown lentils (Whole Masoor Dal), as well as their hulled (red dal) and split (split red dal) forms. +The whole dal retain their consistency, and the hulled and split dal thicken the gravy. Both are recommended to be used. +Some substitutes for the whole dal can be done, I have used whole mung beans (Green Moong Dal) as a replacement, and any split dal can be used instead of the split red dal. +::: + +```mdx title="Ingredients - Brown & Red Lentils" +1 cup whole masoor dal (brown lentils) +1 cup split masoor dal (hulled and split brown lentils aka red lentils) +``` + +```mdx title="Ingredients - Chana Masala Gravy" +1 cup onion (finely chopped) +1 1/2 cups medium tomatoes (finely chopped) + +1 tbsp cumin seeds +1 tbsp fennel seeds (optional) +3 dried red chilies or 1/2 tsp chili flakes + +1 tablespoon minced ginger +1 tablespoon minced garlic +1/4 cup coriander leaves/cilantro with tender stalks, leave some to garnish + +1/4 tsp ground turmeric +1 tsp sea salt, adjust to taste +1 tsp kashmiri chili powder, adjust to taste +1 tsp coriander powder (optional) +1/2 tsp cumin powder (optional) +1 tsp garam masala, adjust to taste + +1 tbsp amchur powder +1 tbsp dried fenugreek leaves (kasuri methi) +``` + +```mdx title="Instructinos - Lentil Preparation" +1. Add each type of lentil individually to a large bowl and rinse well at least 3x. +2. Add to a pot with 4 cups water if using both types of lentils, 3 cups if not using split lentils. +3. Bring to a rolling boil, skimming froth if it appears. +4. Reduce to medium and cook until tender, for 20-25 mins. Red lentils should break down completely and brown lentils to retain their shape. +``` + +```md title="Instructions - Gravy" +1. On a medium flame, head 2/3 tbsp ghee/oil in large pot. +2. When medium hot, add cumin and fennel seeds followed by dried red chilis. If using chili flakes save for a later step. +3. Once sizzling and the chilis turn crisp but not burnt, add onions. Sautee until light golden for 5-6 mins. +4. Stir in ginger garlic and coriander leaves/stems. Sautee until aromatic for 1-2 mins. +5. Stir in turmeric, salt, red chili powder, coriander powder, cumin powder, and garam masala. +6. Add tomatoes and deglaze by pouring 1/4 cup water. +7. Cook until tomatoes break down completely. +8. Add cooked lentils along with the liquid in the pot and mix well. Pour hot water as needed (about 1/2 cup or as needed) and bring to boil. +9. Simmer for 5 minutes until thick and traces of fats visible on top. Optionally mash lentils a bit for a creamier consistency. +10. Stir in amchur poweder and fenugreek leaves. + +### Notes +Recipe usually heavy on the chana, adjust how you like it. + +![img alt](@site/static/img/not-found.svg) + +### References +https://www.indianhealthyrecipes.com/brown-lentils/ diff --git a/recipes/static/img/not-found.svg b/recipes/static/img/not-found.svg new file mode 100644 index 0000000..4aca304 --- /dev/null +++ b/recipes/static/img/not-found.svg @@ -0,0 +1,148 @@ + + + + + + + + + + + + + + + + + + + image/svg+xml + + + + + Openclipart + + + + + + + + + + +