Scrumptious Lentil dishes that will make your meal better

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Lentils are a good source of protein. There are various types of lentils. These are available everywhere and in all seasons. Lentils are good for people of all age groups. You can cook some scrumptious lentil dishes and have a protein rich meal in lunch or dinner. Lentils can be cooked in many ways. The lentil dishes need ingredients which are easily available at home. Follow the recipes of lentils and cook them anytime.

Chana Masala

This is a lip-smacking dish of small black chickpeas sauteed with herbs and spices. You can eat this with rice, chapati, paratha or poori. This recipe can be followed for chickpea also.

Ingredients –

  1. Small Black chickpeas – 1 cup
  2. Onion – 1
  3. Salt – According to taste
  4. Ginger – A piece
  5. Tomato – 1
  6. Chili – Few
  7. Cumin Seeds (Jeera) – 1 teaspoon
  8. Oil – 3 tablespoons
  9. Chili powder – Half teaspoon
  10. Cumin powder – Half teaspoon
  11. Coriander powder – Half teaspoon
  12. Garam Masala – Half teaspoon
  13. Chaat Masala – 1 teaspoon
  14. Asafoetida (Hing) – A pinch
  15. Tomato sauce – 1 tablespoon
  16. Black salt – Half teaspoon
  17. Water – As required

Method –

  1. Soak small black chickpeas on the previous night of making this dish. Put the soaked chickpeas in a pressure cooker with sufficient water and little salt.
  2. Pressure cook for few whistles till the chickpeas get cooked. The exact number of whistles cannot be specified as it depends on the quality of chickpeas.
  3. Keep the boiled chickpeas aside. Chop onion, tomato, chili and ginger finely. Heat a pan and put oil to it. Add cumin seeds and asafoetida. Let them splutter.
  4. Put ginger, chili, onion and saute till the raw smell disappears. Add tomato and cook for some time. Do not overcook onion and tomato.
  5. They must remain a bit crunchy. Put boiled chickpeas to the pan and mix. Add salt, chili powder, cumin powder, coriander powder and mix properly.
  6. Then put garam masala, chaat masala, black salt and mix well. Add tomato sauce and mix. Make sure that all the ingredients have combined with each other.
  7. If the mixture sticks to the pan, then put little water and mix. Serve it hot.

Dal Makhani

This is a delicious dish of lentils sauteed in a creamy and spicy gravy. You can eat this with rice, chapati, paratha or poori.

Ingredients –

  1. Whole black Urad Dal – 1 cup
  2. Rajma – One-fourth cup
  3. Chickpeas – One-fourth cup
  4. Chana Dal – One-fourth cup
  5. Water – As required
  6. Salt – According to taste
  7. Oil – 4 tablespoons
  8. Bay leaf – 1 or 2
  9. Tomato – 2
  10. Chili – Few
  11. Onion – 1 large
  12. Asafoetida (Hing) – A pinch
  13. Chili powder – 1 teaspoon
  14. Cumin powder – 1 teaspoon
  15. Coriander powder – 1 teaspoon
  16. Garam Masala – Half teaspoon
  17. Ginger – A piece
  18. Garlic – Few cloves
  19. Turmeric powder – 1 teaspoon
  20. Cream – Half cup
  21. Cloves – Few
  22. Coriander leaves – 1 tablespoon

Method –

  1. If you do not have cream, then you can use thick milk. Soak whole black urad dal, chickpeas and rajma on the previous night of making this dish.
  2. Soak chana dal few hours before making this dish. Chop onion, tomato, chili, garlic and ginger finely. Drain off water from the lentils and keep them aside.
  3. Heat a pressure cooker and put oil to it. Add bay leaf, cloves and asafoetida. Let them splutter. Put chili, ginger, garlic and onion.
  4. Fry well till the raw smell disappears. Add tomato and saute till it turns soft and mushy.
  5. Put salt, chili powder, cumin powder, coriander powder, turmeric powder, garam masala and mix properly. Add all the lentils to it and mix well.
  6. Put sufficient water and close the pressure cooker. Pressure cook for few whistles till the lentils get cooked.
  7. The exact number of whistles cannot be specified as it depends on the quality of lentils. Remove cover and check whether all the lentils have cooked or not.
  8. Put cream and mix very well. Then add coriander leaves and mix. Serve it hot.

Also Read How to make restaurant style Paneer dishes at home

Rajma Masala

This is a yummy dish of Rajma (kidney beans) sauteed in a gravy of herbs and spices. You can eat this with rice, chapati, paratha or poori.

Ingredients –

  1. Rajma – 1 cup
  2. Water – As required
  3. Salt – According to taste
  4. Oil – 3 tablespoons
  5. Bay leaf – 1 or 2
  6. Tomato – 2
  7. Chili – Few
  8. Onion – 1
  9. Cumin Seeds (Jeera) – 1 teaspoon
  10. Cinnamon – A piece
  11. Cloves – Few
  12. Coriander leaves – 1 tablespoon
  13. Turmeric powder – Half teaspoon
  14. Chili powder – Half teaspoon
  15. Cumin powder – Half teaspoon
  16. Coriander powder – Half teaspoon
  17. Garam Masala – Half teaspoon
  18. Kasuri Methi – 1 teaspoon
  19. Ginger – A piece
  20. Garlic – Few cloves

Method –

  1. Soak rajma on the previous night of making this dish. Put the soaked rajma in a pressure cooker with sufficient water and little salt.
  2. Pressure cook for few whistles till the rajma gets cooked. The exact number of whistles cannot be specified as it depends on the quality of rajma.
  3. Keep the boiled rajma aside. Chop onion, tomato, chili, garlic and ginger finely. Heat a pan and put oil to it. Add cumin seeds, bay leaf, cloves and cinnamon.
  4. Let them splutter. Put chili, ginger, garlic and onion. Fry well till the raw smell disappears. Add tomato and saute till it turns soft and mushy.
  5. Put salt, chili powder, cumin powder, coriander powder, turmeric powder, garam masala and mix properly. Saute till there is an aroma from the spices.
  6. Add boiled rajma to it and mix well. Put water and cook till a gravy forms. Cover the pan and simmer for few minutes. Remove cover and put kasuri methi.
  7. Mix well and garnish with coriander leaves. Serve it hot.

Also Read Delectable Dal recipes that will make your meal better

Black Chana Curry

This is a delectable dish of small black chickpeas sauteed in a gravy of herbs and spices. You can eat this with rice, chapati, paratha or poori.

Ingredients –

  1. Small Black chickpeas – 1 cup
  2. Onion – 1
  3. Salt – According to taste
  4. Ginger – A piece
  5. Tomato – 1
  6. Chili – Few
  7. Cumin Seeds (Jeera) – 1 teaspoon
  8. Oil – 3 tablespoons
  9. Garlic – Few cloves
  10. Cinnamon – A piece
  11. Cloves – Few
  12. Bay leaf – 1 or 2
  13. Kasuri Methi – 1 teaspoon
  14. Coriander leaves – 1 tablespoon
  15. Turmeric powder – Half teaspoon
  16. Chili powder – Half teaspoon
  17. Cumin powder – Half teaspoon
  18. Coriander powder – Half teaspoon
  19. Garam Masala – Half teaspoon
  20. Asafoetida (Hing) – A pinch
  21. Water – As required

Method –

  1. Soak small black chickpeas on the previous night of making this dish. Chop onion, tomato, chili, garlic and ginger finely. Heat a pressure cooker and put oil to it.
  2. Add cumin seeds, cinnamon, bay leaf, cloves and asafoetida. Let them splutter. Put chili, ginger, garlic and onion. Fry well till the raw smell disappears.
  3. Add tomato and saute till it turns soft and mushy. Put salt, chili powder, cumin powder, coriander powder, turmeric powder, garam masala and mix properly.
  4. Add small black chickpeas to it and mix well. Put sufficient water and close the pressure cooker. Pressure cook for few whistles till the chickpeas get cooked.
  5. The exact number of whistles cannot be specified as it depends on the quality of chickpeas. Remove cover and check whether chickpeas have cooked or not.
  6. Add kasuri methi and mix properly. Garnish with coriander leaves. Serve it hot.