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| Name | Aarti Sequeira's Mum's Everyday Red Lentils | Aarti Party | Food Network |
| Video Uploader | Video From Food Network |
| Upload Date | This Video Uploaded At 22-06-2023 23:00:25 |
| Video Discription | As a side or main dish, Aarti's spiced red lentils will hit the spot! Get the recipe ▶ https://foodtv.com/43YGRmr Subscribe to Food Network ▶ http://foodtv.com/YouTube Aarti Sequeira invites viewers to join her for a playful Aarti Party, where she shares easy and delicious ways to enhance American favorites with simple but unique Indian influences. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Mum's Everyday Red Lentils RECIPE COURTESY OF AARTI SEQUEIRA Level: Easy Total: 1 hr 45 min Prep: 35 min Inactive: 30 min Cook: 40 min Yield: 4 servings Ingredients Lentils (Dal): 1 cup masoor dal red lentils, picked through for stones 2 cups water 1 onion, diced 4 cloves garlic, thinly sliced One 1/2-inch piece ginger, peeled and minced 2 medium tomatoes, diced 1 serrano chile, sliced in 1/2, optional Tempering Oil (Bagaar): 1/2 teaspoon cumin seeds 1/2 teaspoon black mustard seeds Generous 1/2 teaspoon turmeric powder 1/2 teaspoon paprika or bafaat powder 1 tablespoon vegetable oil Handful chopped fresh cilantro leaves Directions Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside. In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes. Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste. Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast! In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little - that's the blooming and it's exactly what you want. Don't let them burn. The mixture should bloom for about 30 seconds, no more. Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #AartiSequeira #AartiParty #FoodNetwork #RedLentils Aarti Sequeira's Mum's Everyday Red Lentils | Aarti Party | Food Network https://www.youtube.com/watch?v=cdrXJR6ZxB8 |
| Category | Howto & Style |
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