Vegan/Gluten Free/Low Calorie Yellow Lentils

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Vegan/Gluten Free/Low Calorie Yellow Lentils (Dhuli Moong Daal)

Yellow lentils slow cooked in AGA and seasoned with fragrant onion and tomato paste

#Vegan #GlutenFree #LowCalorieYellowLentils #DhuliMoongDaal #FirstRecipes #WeaningInfants

Dhuli means washed where the skin has been removed from the split green lentils. Yellow lentils are de-husked split green lentils that have a different taste and texture due to loss of skin. Silky in texture and heavenly flavousome in taste, they are much kinder to digestive system and are often used as one of the first recipes (unseasoned) for weaning infants of their milk. It is ideal for a lighter evening meal and for vegan, gluten free, low calorie and low budget diets. It is increasing being served as a soup in restaurants and can be cooked in combination with different vegetables. In various Indian cuisines, the yellow lentils are a base for several kinds of deserts, puddings and savoury pancakes that are eaten as breakfast, lunch or dinner. 

Ingredients:

  • Yellow Lentils/Moong Lentils – 150 gm
  • Water – 1 Litre
  • Salt – 3 tsp or to taste
  • Red Chilli Powder – ½ tsp or to taste depending on the heat of chilli powder
  • Turmeric – 1 tsp
  • Garam Masala – ½ tsp (optional)
  • Chopped Fresh Coriander Leaves – one handful for garnish

Ingredients for Onion and Tomato Paste

  • Vegetable Oil – 2 tbsp
  • Cumin Seeds – ½ tsp
  • Onion – 1 medium
  • Tomato – 1 medium
  • Double Concentrate tomato puree – 1tsp
  • Green Chilli – 1 small
  • Finely chopped Ginger – ½ tsp
  • Finely chopped – ½ tsp
  • Lemon Juice – 1tbsp

Method for AGA:

  • Add yellow lentils in a large vessel of at least 2 litres capacity and wash a few times under a running tap water.
  • Add water, salt, red chilli powder and turmeric.
  • Let the mix boil on boiling plate on AGA for 1 minute.
  • Transfer the vessel to simmering oven for an hour.
  • Prepare the seasoning while lentils are simmering.

Preparation and Method for Seasoning:

  • Chop onion, green chilli, ginger, and garlic to fine pieces.
  • Puree tomato or alternatively chop in fine pieces and keep aside.
  • Chop Coriander leaves and keep aside.
  • Heat oil in a frying pan on simmering plate.
  • Add cumin seeds and stir-fry for 10 seconds until you can smell its earthy aroma.
  • Add finely chopped onions, ginger and garlic to the oil.
  • Stir-fry until onions are dark brown in colour.
  • Add Fresh tomato puree, tomato concentrate puree and lemon juice, and continue to stir until all water from the tomatoes have evaporated and the mix has silky shiny appearance with oil separating on the sides and top surface.
  • Take the frying pan off the heat and add garam masala.
  • Give it another stir and add to the cooked lentils.
  • Transfer the vessel in Roasting oven for 15 minutes.
  • Remove from the oven and let it rest for at-least an hour.
  • Garnish with fresh coriander leaves.
  • Serve hot with rice or Indian flat bread or serve as a soup.
  • Alternatively you can let it cool and freeze it for later.

Method for Hob and Pressure Regulated Pressure cooker:

  • Add yellow lentils in a large vessel of at least 2.5 litres capacity and wash a few times under a running water tap.
  • Add water, salt, red chilli powder and turmeric and transfer the vessel to a hob on high heat.
  • Once the mix starts to boil, close the pressure cooker lid.
  • Once pressure cooker achieved full pressure (Some pressure cookers have a whistle on full pressure), reduce the heat to minimum to maintain the pressure and let it pressure cook for 5 minutes.
  • Depending on the size of grain at that particular harvest, the cooking time at this point can be more. Once you master the technique, you will be able to judge the time constraints. However no matter you cook the end result is a delicious bowl of daal/soup.
  • Switch off the hob and let the pressure die down itself.
  • Once all pressure is lost open the cooker, give it a mix and add cooked onion and tomato mix.
  • Garnish with fresh coriander leaves and serve hot.

Top Tip for all kinds of Lentils:

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  • If the grains are sinking at the bottom of the vessel, the core of the grains is still raw.
  • When the grains start floating in water, the core is cooked and they are ready to be served
  • The amount of water and time to cook lentils can change a little depending on the grain size, dehydration level of grains and desired consistency as an individual taste or preference.
  • For cooking the seasoning mix, one can use vegetable oil, Clarified butter/ghee or the combination as an individual’s taste and preference but Vegans should avoid ghee as the origin from milk.
  • Clarified butter/ghee gives it more sweet, palatable and fragrant flavours but makes it high calorie.

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