diff --git a/recipes/docs/indian/brown-lentils.mdx b/recipes/docs/indian/brown-lentils.mdx index 1322003..3fa00fc 100644 --- a/recipes/docs/indian/brown-lentils.mdx +++ b/recipes/docs/indian/brown-lentils.mdx @@ -1,71 +1,75 @@ --- -sidebar_position: 1 +sidebar_position: 2 --- +import Admonition from '@theme/Admonition' +import Tabs from '@theme/Tabs'; +import TabItem from '@theme/TabItem'; + # Lentils -:::info -There are many types of lentils and some substitutions can be made. Cooking can be done on stovetop or with instant pot. -::: + + + A neutral, lentil dish that complements any other curry or gravy. -:::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. -::: + 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. + + ![img alt](@site/docs/static/img/not-found.svg) + -```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) -``` + + ```text title="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) + ```text title="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) + ``` + -1 tbsp cumin seeds -1 tbsp fennel seeds (optional) -3 dried red chilies or 1/2 tsp chili flakes + + **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. -1 tablespoon minced ginger -1 tablespoon minced garlic -1/4 cup coriander leaves/cilantro with tender stalks, leave some to garnish + **Gravy Instructions** + 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. -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 + +

Try with all types of lentils!

+ + -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/docs/static/img/not-found.svg) - -### References -https://www.indianhealthyrecipes.com/brown-lentils/ + + https://www.indianhealthyrecipes.com/brown-lentils/ + +