About Lentils And Seasoning Lentils
This tiny nutritional giant fills you up and not out.
Lentils are prehistoric food dating back 8000 years in India, Turkey, Canada, China and Syria.
Lentils unlike beans are quick and easy to prepare. They absorb flavors from other foods and seasonings, are high in nutritional value and are available throughout the year. Our store has whole and split into half lentils. Lentils are a meat substitute for all but especially for vegetarians and vegans.
The quickest way to cook lentils is in a pressure cooker - about 12 minutes. They do not require soaking. To make lentils, use four cups of water for each cup of lentils (add a chopped tomato optionally). When the water returns to a boil, turn down the heat to simmer and cover. and simmer for 20-30 minutes. Then season the lentils by frying Ajika Dal Masala Spices in butter and pouring this over the cooked lentils,
Lentils are low in fat high in protein and a very good source of cholesterol-lowering fiber which helps in in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. They contain both the soluble and insoluble fiber. Lentils contain two B-vitamins and just 230 calories for a whole cup of cooked lentils.
In addition to providing slow burning complex carbohydrates, lentils have high iron content.
Shop Lentil varieties in our online store - channa dal, tuvar dal, masoor dal, urad dal, moong (mung) dal, black eye beans.
Lentil and Vegetable Soup
Ingredients:
1 cup Split Moongdal
6 cups water
2 bay leaves
1" cinnamon stick
1 tsp. turmeric powder (Optional)
1 Tbsp. butter
10 oz. or more vegetables of your choice ( washed and cubed)
1 tomato chopped
1 Tbsp.ghee (clarified butter)
2 tsp.cumin seeds (or 2 tbsp. Ajika Dal Masala )
2 dried chilies
1 tsp.ginger paste
1 Tbsp.chopped cilantro leaves
Salt to taste
Procedure:
1. Clean and wash the dal. Drain. Set aside.
2. Combine water, salt, bay leaves, cinnamon in a sauce pan/crock pot and boil.
3. Add dal to boiling water.
4. Lower to medium heat and cook for about 20 minutes.
5. When dal becomes tender, remove froth that collects on top.
6. Add butter, turmeric powder.
7. For the seasoning,
Heat 2 Tbsp. of ghee in a small pan, add cumin seeds and red chillies or add 2 Tbsp. Ajika Dal Masala seasoning.
Stir once. Add ginger paste and fry for 5 seconds.
8. Pour seasoning into the dal.
9. Drop in cut vegetables and tomato, replace lid and cook until vegetables are tender.
11. Garnish with cilantro leaves.
12. Serve dal soup with rice or bread.
© Kavita Mehta
photo credit Kavita Mehta
