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PostPosted: Sat Apr 10, 2010 12:25 pm 
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Wise One
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Joined: Sat Oct 03, 2009 2:42 pm
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Location: Canberra
:hiya:

As a typical aussie raised during the 60's,70's and 80's I never really ate lentils. The most experimental we got was to add them to soup.

Recently I tried a Jordanian Rice and lentil dish. It was absolutely delicious and I would love to be able to make it. Does anyone know what I am talking about and do you have the recipe?

I am also interested in getting other lentil recipes.


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PostPosted: Sat Apr 10, 2010 12:38 pm 
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Nifty Duck
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Location: Busselton, Western Australia
I love dhal!! We make this one often and even the kids like it!! This recipe smells absolutely gorgeous when cooking and is so yummy, team it with rice! I promise you will make it over and over!
I add fresh tomatoes when there is excess or a couple of cans of tomatoes instead of the puree sometimes. If it looks like too much trouble with all the different spices, you can also use a spice mix like garam masala etc. or just a curry paste and the fresh garlic and ginger. If you really want some meat in it, I find a bit of chopped bacon is a nice flavour. Once youve made it, you can fiddle around and chuck in whatever herbs and spices you feel like.
http://allrecipes.com/Recipe/Red-Lentil ... etail.aspx
I have some more dhal recipes I will see what I can find.

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PostPosted: Sat Apr 10, 2010 12:51 pm 
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Nifty Duck
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Location: Busselton, Western Australia
tadka dal
A simple lentil dish from the north of India. Tadka refers to the tempering of spices and flavourings before they are combined with the main ingredients, in this case yellow split peas. The dal is delicious with Indian flat breads or any rice dish.

Ingredients

Serves 4

400g yellow split peas, rinsed well

1 litre water

½ tsp ground turmeric

½ tsp ground coriander

½ tsp garam masala

4 curry leaves

2 tbsp vegetable oil

1 tsp cumin seeds

2 garlic cloves, peeled and finely chopped

1 small onion, peeled and finely chopped

1½ tsp red chilli powder

4 medium tomatoes, skinned and finely chopped

Sea salt and freshly ground black pepper

Method

Tip the split peas into a saucepan and cover with the water. Add the turmeric, coriander, garam masala and curry leaves. Stir well and bring to the boil. Skim off any scum that rises to the surface and reduce the heat. Simmer for 30-40 minutes or until the lentils are tender. If the mixture becomes too dry, add a little more water.

Heat the oil in a pan over a medium heat. Add the cumin seeds and fry for a minute or until fragrant. Add the garlic and onion and fry for 4-6 minutes, until lightly golden brown. Stir in the chilli powder and, after a minute, tip the chopped tomatoes into the pan. Season the mixture with salt and black pepper and simmer over a medium heat for 6-8 minutes.

Pour the contents of the pan over the cooked lentils and stir well. Bring to a simmer and cook for a further 10-15 minutes, until the lentils are soft and thick. If you prefer, add a little hot water to thin down the consistency. Taste and adjust the seasoning and serve hot.

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PostPosted: Sat Apr 10, 2010 6:47 pm 
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Wise One
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Location: Canberra
Oh they both look like they will be delicious Duck Diva.

:thanks:

I will make sure I get some of those ingredients next shopping day.

Any recipes that would suit a 4yo's taste buds?

I am soon discovering that a lot of indian or arabic recipes are very coeliac and lactose intolerant friendly. And also low GI which is great for diabetics :thumbs:


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PostPosted: Sat Apr 10, 2010 7:31 pm 
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Dapper Duck
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Joined: Mon Aug 17, 2009 7:33 pm
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Location: Batemans Bay NSW
Does any one has a recipe for Lentil Burgers/patties ?

Thanks in advance Alyson

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PostPosted: Sat Apr 10, 2010 8:39 pm 
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Newbie
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Joined: Sun Feb 21, 2010 12:00 am
Posts: 13
Location: Newcastle, NSW
we just soak, rinse and grind say 400 g lentils, add one medium chopped onion, fresh coriandar leaf and a teaspoon cumin seeds, a pinch of salt. Combine together into a 60mm pattie then shallow fry.
My wife is South Indian or was 41 years ago and everything is measured by the eye, but otherwise Google it annd there are at least a dozen recipes there.
Good luck, I have been eating Indian food forty odd years and can recommend it


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PostPosted: Sat Apr 10, 2010 8:50 pm 
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Showy Hen
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Joined: Mon May 21, 2007 3:37 pm
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Location: Victoria
if you can get hold of split mung dhal (not yellow split peas or plain dhal) or green lentils (not green split peas) they make a great base for stews and curries.
i use a mix of the following spices as a base for most of my lentil dishes. add veg and meat as you please.
if you don't already have them, i would recommend you stock up on a couple of basic spices and grind them yourself as you need them. frying them in butter, ghee or oil before adding them to the lentils will bring out the flavour. cumin/coriander/fennel seeds; brown mustard seeds (no need to grind). fresh ginger and dried or fresh chilli.
i also buy mutton curry paste as a cheat (it is meat free). and i keep curry leaves and kafir lime leaves in my freezer.
once you have tried a few recipes, you will be able to experiment with whatever you have in the garden and fridge. lentils are very forgiving. adding cream to the recipe will allow your body to better utilise the protein in the lentils, apparently ( i just like the exceuse to add cream)


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PostPosted: Sat Apr 10, 2010 8:59 pm 
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Newbie
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Joined: Sun Feb 21, 2010 12:00 am
Posts: 13
Location: Newcastle, NSW
The Cream takes the heat out of chillis. If the food is too hot, plain yoghurt will calm it down also, but never, never drink water, it will make it worse.
Denis


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PostPosted: Sun Apr 11, 2010 3:41 pm 
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Wise One
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Location: Canberra
:thanks: Everyone I will be sure to give those a go.

I am just terribly bored with my limited knowledge of gluten free cooking and so is my grand daughter.


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PostPosted: Sun Apr 11, 2010 8:16 pm 
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Golden Phoenix
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Joined: Fri Jan 05, 2007 10:39 am
Posts: 10113
Location: Tarago, near Goulburn
Find some recipe books by Madhur Jaffrey. Excellent and easy recipes with brilliant Indian flavours. Very little flour involved.

I don't mind dhal but my sister lived in northern India for a year and then came and stayed with me for three months and while she did an excellent version of it, I did get a LITTLE sick of it five nights in a row ...

I love the green/puy lentils though. Pop them in a slowcooking stew for flavour, thickening and texture; they don't break up into a mush like the others can.


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