Red Lentils- 500g Pack
Also called Masoor Dhal, red lentils are less common than brown lentils and are slightly sweeter in taste. They are one of the most popular leguminous crops and used extensively in Indian cookery. Red lentils cook a little quicker than most other lentils so care should be taken to avoid them becoming oversoft and mushy. This tendency makes them particularly suitable to soups and stews.
Available in 500g bags.
Try this delicious recipe for Red Lentil Curry:
RED LENTIL CURRY
This is a thick and hearty curry which can be served as a main course rather than as a side dish like most dals. Enjoy it with naans, chapatis or other Indian breads.
INGREDIENTS
190 g red lentils
1/2 large onion, diced
8 ml vegetable oil
5 g curry powder
1 g ground turmeric
1 g ground cumin
1 g chili powder
3 g salt
2 g white sugar
1 g minced garlic
small piece of ginger root, minced
200 g tomato puree
DIRECTIONS
1 Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
2 While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
3 While the onions are cooking, combine the curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4 Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
5 When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.
Never eat raw or uncooked beans or pulses. Unless advised otherwise, always soak beans and pulses overnight or for a minimum of 8 hours, drain away the water, rinse and boil in fresh water for a minimum of 15 minutes.
Never cook raw beans and pulses in a slow cooker. Always pre soak the beans, pour away the water and cook in fresh water as above before adding to the slow cooker.
Always read the instructions on the pack.
Previous Price: £2.60
