Cuisines: Indian

Chicken Boti

Chicken Boti

Recently my coworker and I have been eating at a place called Anmol, in Milwaukee. I have only been a few times now, but every time this places delivers in terms of great food. On a recent return, my coworker stated with excitement that he […]

Indian Aloo Gobi

Indian Aloo Gobi

I have really been in love with Indian food as of lately. I’ve always loved the flavors as there is always something so comforting, not only in the smell, but also the taste. Even my boys, who are not particular fans of Indian food (yet), […]

Indian Buttered Lentils

Indian Buttered Lentils

This past weekend, I decided to clean out our cupboard as it was just getting littered by my kids. I think that when they make their lunch, they just toss things on the mid-shelf, not realizing that it just becomes cluttered and a complete mess. Upon organizing and putting things where they should be, I came across a bag of lentils, along with some red lentils that I had used in the past.  I’m a total fan of lentils, as is my wife. Are you? There is something about them. The creaminess of them, and when cooked with awesome Indian spices, well things just get a whole lot better. As I had Indian food on my mind, and particularly butter chicken, I decided that I would take a spin on making Indian buttered lentils. These things were awesome!

Indian Buttered Lentils Recipe
Indian Buttered Lentils Recipe

This recipe uses an array of Indian spices, of which are cooked along a lot of caramelized onions, garlic, ginger, and then folded into cooked lentils, only to simmer longer making them nice and creamy.

Let’s get started.

  • 1 cup of green lentils
  • 1 cup of red lentils
  • 7 cups of chicken stock
  • 4 tbsp clarified butter
  • 1 medium sized yellow onion, diced
  • 1 medium sized red onion, diced
  • 8 cloves of garlic, finely diced, almost into a paste
  • 1 tbsp fresh ginger, finely diced, almost into a paste
  • 1 whole cinnamon stick
  • 2 whole cardamom pods
  • 3 Thai bird chilies (or serrano) kept whole
  • 1 bay leaf
  • 1 tbsp garam masala
  • 1/2 tsp fenugreek
  • 1/2 tsp cumin powder
  • 1/2 tsp Spanish paprika
  • 1/4 tsp coriander powder
  • generous pinch of salt, to taste
  • 14 oz can of petite diced tomatoes
  • 6 oz can of tomato paste
  • 3/4 cup of half and half
  • 5 tbsp unsalted butter
  • Warmed naan bread to serve
  • thinly sliced chili, optional

This is a bit of a process, but well worth it, trust me. My wife described it as everything comforting in her life in a bowl.

Start by adding the lentils to a medium sized bowl, and cover with water, about 2 inches above the lentils. You are going to let these soak overnight. The following day, strain and rinse the lentils. Place these into a medium sized pot, cover with the chicken stock, and bring them to a boil. Once they come to a boil, reduce the heat to a simmer, and cover, cooking for about 1 hour.

During this time, make the Indian spice mixture.

How to make Indian Buttered Lentils
How to make Indian Buttered Lentils

Start by making the clarified butter. To a non-stick, small skillet, add four tablespoons of unsalted butter. Cook this on medium heat. You will notice the butter begins to foam after awhile. Take a spoon and skim the foam, leaving as much butter in tact. Repeat this until all of the foam has removed. If you want, you can strain this through a cheese cloth, or if you are making a lot of it to be stored for later use, then you can refer to another way to make clarified butter.

Add the cinnamon stick to the lentils that are cooking, then cover again and continue to simmer.

Next, have your mise en place ready, as the rest will go fairly quick.

To a large skillet, add the clarified butter, and cook on medium heat. Add in the diced onions, and cook just until they begin to caramelize, lowering the heat if necessary as you do not want to burn the onions. This typically takes about 10-15 minutes or so.

Once the onions are browned, toss in the garlic and ginger, and cook until you get that awesome fragrance from the garlic.

Toss in the cardamom pods, chilies, garam masala, cumin, coriander, paprika, fenugreek, and bay leaf. Cook for a few minutes, getting those awesome oils from the Indian spices.

Yes, step back and smell your house. Lord I love that smell.

Indian Buttered Lentils Recipe
Indian Buttered Lentils Recipe

Remove from the heat, and place that mixture into a bowl. Now you can clean up a bit before the lentils are finished cooking.

About a hour into the lentils cooking, add the salt to the lentils, and the Indian spice mixture. Pour in the both cans of tomatoes and paste, give a good stir, cover, and continue to cook for about 30 minutes.

Now you are getting ready, and excited, to eat! A few minutes before serving, add in the half and half and and additional five tablespoons of butter. Let the butter completely melt in the lentils.

During this time, warm up your naan. Trust me, the naan is a great dipping tool.

Ladle a generous amount of the buttered lentils in a bowl, top with diced onion or chilies, if you desire, tear off some of the naan, and spoon in one hand, and naan in the other, get busy. Not only is this a super affordable meal, and one that makes a lot, it super delicious, comforting, and great for you to boot. Well, it does have butter, but what’s not to love about that? I hope you enjoy!

Indian Buttered Lentils
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup of green lentils
  • 1 cup of red lentils
  • 7 cups of chicken stock
  • 4 tbsp clarified butter
  • 1 medium sized yellow onion, diced
  • 1 medium sized red onion, diced
  • 8 cloves of garlic, finely diced, almost into a paste
  • 1 tbsp fresh ginger, finely diced, almost into a paste
  • 1 whole cinnamon stick
  • 2 whole cardamom pods
  • 3 Thai bird chilies (or serrano) kept whole
  • 1 bay leaf
  • 1 tbsp garam masala
  • ½ tsp fenugreek
  • ½ tsp cumin powder
  • ½ tsp Spanish paprika
  • ¼ tsp coriander powder
  • generous pinch of salt, to taste
  • 14 oz can of petite diced tomatoes
  • 6 oz can of tomato paste
  • ¾ cup of half and half
  • 5 tbsp unsalted butter
  • Warmed naan bread to serve
  • thinly sliced chili, optional
Instructions
  1. This is a bit of a process, but well worth it, trust me. My wife described it as everything comforting in her life in a bowl.
  2. Start by adding the lentils to a medium sized bowl, and cover with water, about 2 inches above the lentils. You are going to let these soak overnight. The following day, strain and rinse the lentils. Place these into a medium sized pot, cover with the chicken stock, and bring them to a boil. Once they come to a boil, reduce the heat to a simmer, and cover, cooking for about 1 hour.
  3. During this time, make the Indian spice mixture.
  4. Start by making the clarified butter. To a non-stick, small skillet, add four tablespoons of unsalted butter. Cook this on medium heat. You will notice the butter begins to foam after awhile. Take a spoon and skim the foam, leaving as much butter in tact. Repeat this until all of the foam has removed. If you want, you can strain this through a cheese cloth, or if you are making a lot of it to be stored for later use, then you can refer to another way to make clarified butter.
  5. Add the cinnamon stick to the lentils that are cooking, then cover again and continue to simmer.
  6. Next, have your mise en place ready, as the rest will go fairly quick.
  7. To a large skillet, add the clarified butter, and cook on medium heat. Add in the diced onions, and cook just until they begin to caramelize, lowering the heat if necessary as you do not want to burn the onions. This typically takes about 10-15 minutes or so.
  8. Once the onions are browned, toss in the garlic and ginger, and cook until you get that awesome fragrance from the garlic.
  9. Toss in the cardamom pods, chilies, garam masala, cumin, coriander, paprika, fenugreek, and bay leaf. Cook for a few minutes, getting those awesome oils from the Indian spices.
  10. Yes, step back and smell your house. Lord I love that smell.
  11. Remove from the heat, and place that mixture into a bowl. Now you can clean up a bit before the lentils are finished cooking.
  12. About a hour into the lentils cooking, add the salt to the lentils, and the Indian spice mixture. Pour in the both cans of tomatoes and paste, give a good stir, cover, and continue to cook for about 30 minutes.
  13. Now you are getting ready, and excited, to eat! A few minutes before serving, add in the half and half and and additional five tablespoons of butter. Let the butter completely melt in the lentils.
  14. During this time, warm up your naan. Trust me, the naan is a great dipping tool.
  15. Ladle a generous amount of the buttered lentils in a bowl, top with diced onion or chilies, if you desire, tear off some of the naan, and spoon in one hand, and naan in the other, get busy.

 

Indian Red Chutney

Indian Red Chutney

As you may or may not be aware, my wife and I are completely falling in love with Indian cuisine. There is something about the warm flavors, and most likely the vegetables and non-meat options, that are so satisfying. One of their key, and important, […]

Indian Coconut Soup

Indian Coconut Soup

Not too long ago, I had asked my wife if she was interested in going out to lunch. Obviously she was ecstatic (I think), and then I gave her a couple of choices. I was leaning very heavily on Indian food, and while I never […]

Indian Aloo

Indian Aloo

I’ve told you that lately I have been on the Indian food craze. I must go in spurts on this kind of stuff, whether it be Asian cuisine, American comfort, or Mexican style food, but this whole flavor arena of Indian cooking has got me sold. What I love about much of Indian cuisine is not only all of the earthy spices, but the warmth that surrounds you when eating it. Anything similar to a curry sauce has got me, and this one in particular got me real good. It’s basically a lightly fried potato that gets bathed in an awesome sauce. It’s a great side dish, or heck even a main course.

Indian Dum Aloo

Let’s get started.

Ingredients:

  • 20 baby yukon gold potatoes, cleaned
  • 1 large onion, diced
  • 2 whole roma tomatoes
  • 1 inch piece of ginger
  • 2 whole green chili peppers, stems removed
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 3/4 cup plain yogurt
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp cinnamon powder
  • 1 1/2 tsp salt, to taste
  • rice, cooked (optional)
  • naan, optional
  • 2 tbsp canola oil

Start by adding your potatoes to a pot and fill with cool water. Bring the potatoes to a boil, and cook just until fork tender.

During this time, make the paste, or sauce if you will.

Add the ginger, tomatoes, turmeric powder, and green chilies to a food processor. Pulse until you have a salsa like nice sauce.

How to make Indian Aloo

 

Once the potatoes are cook, strain and set to the side.

Heat a large skillet on medium-high heat, and after a minute or two, add the canola oil. Once heated, add the potatoes to the skillet, and give the skillet a nice swirl. You going to crisp the skin on these potatoes for about 8 minutes. Once they are getting crispy remove the potatoes to a plate and reserve for later.

To the same skillet add in the cumin and mustard seeds, and let them sizzle for about a minute, stirring along the way.

Next add in your onions, and cook these until they are super tender, but not caramelized, about 10 minutes.  Stir in the cinnamon, garam masala, and coriander powder.

Add in the sauce and continue to stir. Add in your salt, and yogurt and give another good stir. Once the sauce begins to simmer, add in the potatoes, and again stir. Cook for about 10 more minutes to let the flavors meld.

Now you are ready to plate. If you are not already anxious to eat this due to the aroma in your kitchen, then I don’t know what’s wrong with you!

Serve alongside rice or naan, or other warm Indian bread, and shower with fresh cilantro if you desire.

Hope you enjoy!

Indian Aloo
Recipe type: Sides
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 20 baby yukon gold potatoes, cleaned
  • 1 large onion, diced
  • 2 whole roma tomatoes
  • 1 inch piece of ginger
  • 2 whole green chili peppers, stems removed
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • ¾ cup plain yogurt
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • ½ tsp cinnamon powder
  • 1½ tsp salt, to taste
  • rice, cooked (optional)
  • naan, optional
  • 2 tbsp canola oil
Instructions
  1. Start by adding your potatoes to a pot and fill with cool water. Bring the potatoes to a boil, and cook just until fork tender.
  2. During this time, make the paste, or sauce if you will.
  3. Add the ginger, tomatoes, turmeric powder, and green chilies to a food processor. Pulse until you have a salsa like nice sauce.
  4. Once the potatoes are cook, strain and set to the side.
  5. Heat a large skillet on medium-high heat, and after a minute or two, add the canola oil. Once heated, add the potatoes to the skillet, and give the skillet a nice swirl. You going to crisp the skin on these potatoes for about 8 minutes. Once they are getting crispy remove the potatoes to a plate and reserve for later.
  6. To the same skillet add in the cumin and mustard seeds, and let them sizzle for about a minute, stirring along the way.
  7. Next add in your onions, and cook these until they are super tender, but not caramelized, about 10 minutes. Stir in the cinnamon, garam masala, and coriander powder.
  8. Add in the sauce and continue to stir. Add in your salt, and yogurt and give another good stir. Once the sauce begins to simmer, add in the potatoes, and again stir. Cook for about 10 more minutes to let the flavors meld.
  9. Now you are ready to plate. If you are not already anxious to eat this due to the aroma in your kitchen, then I don’t know what’s wrong with you!
  10. Serve alongside rice or naan, or other warm Indian bread, and shower with fresh cilantro if you desire.