How to Use Red Lentils in the Kitchen: Recipes, Benefits & Cooking Tips

How To Use Herbs And Spices In The Kitchen >> How to Use Red Lentils in the Kitchen

Recipes:

Red Lentil & Raw Banana Khichdi:

Ingredients:
Raw banana (chopped)	1 cup
Red lentil	½ cup
Brown rice	½ cup
Water	as needed (for cooking rice and lentils)
Turmeric powder	1 t.spoon
Cumin seeds	1 t.spoon
Salt	as per taste
Coconut oil	2 t.spoon
Curry leaves	1 t.spoon
Green chilli (chopped)	1 t.spoon
Ginger (grated)	1 t.spoon
Desiccated coconut	2 t.spoon
Tamarind paste	1 t.spoon
Fresh coriander leaves	1 t.spoon (for garnish)
Recipe:
Soak the red lentils for 3-4 hours.
Boil brown rice until 80-90% cooked, then set it aside.
In a pressure cooker, heat the coconut oil and add cumin seeds.
Once the seeds splutter, add curry leaves, grated ginger, and chopped green chilli.
Add the chopped raw banana, soaked red lentils, turmeric, and salt. Pour in 1 cup of water.
Pressure cook for 3-4 whistles.
Once cooled, check for excess water and evaporate it if needed by cooking uncovered for a few minutes.
Add the cooked brown rice and tamarind paste. Mix well and cook for another 2-3 minutes.
Garnish with desiccated coconut and fresh coriander leaves before serving.
This dish supports digestion and is ideal as a healthy tiffin option for children. It's also lower in calories compared to regular rice recipes, making it suitable for those who are diet-conscious or managing their weight.

Red Lentil Stir Fry:

Ingredients:
Red lentils	½ cup
Green chilli	2-3 (chopped or slit)
Sesame seeds	3-4 t.spoon
Salt	as per taste
Curry leaves	1 t.spoon
Mustard seeds	1 t.spoon
Cumin seeds	1 t.spoon
Oil	2 t.spoon
Garlic paste	2 t.spoon
Lemon juice / Citron juice	2 t.spoon
Fresh coriander leaves	2 t.spoon (chopped)
Recipe:
Optional: Take a few strands of saffron (soaked in 2-3 tsp of water or milk for 15 minutes)
Soak saffron (if using) in warm water or milk for 15 minutes.
Rinse red lentils and pressure cook them with 1½ glasses of water and salt for 4-5 whistles. Do not overcook; lentils should be soft but hold their shape.
In a separate pan, heat oil. Add mustard seeds and let them splutter.
Add cumin seeds, sesame seeds, curry leaves, green chillies, and a pinch of asafoetida (hing).
Stir in garlic paste and saute for a minute until aromatic.
Add the cooked red lentils and mix well to combine all the flavors.
Turn off the heat and add lemon or citron juice and fresh coriander leaves.
Serve hot on its own as a light meal or pair with rice or chapati.
This dish is perfect as a protein-rich breakfast, a healthy side for lunch, or even a nutritious tiffin option. It can also double up as a warm salad or light dinner.

Red Lentil Curry with Buttermilk:

Ingredients:
Red lentil	½ cup
Green gram splits (moong dal split)	¼ cup
Buttermilk	2 cup
Ghee	2 t.spoon
Mustard	¼ t.spoon
Cumin seeds	¼ t.spoon
Curry leaves	2 t.spoon
Asafoetida (hing)	1 t.spoon
Fenugreek seeds	1 t.spoon
Green chilli (chopped)	2 t.spoon
Fresh coriander leaves	2 t.spoon (chopped)
Salt	to taste
Water	as needed
Recipe:
Cook red lentils and green gram splits in a pressure cooker or pot until soft.
Strain the mixture through a sieve to remove any coarse fibers and obtain a smooth consistency. Add about ¼ cup of water to adjust the thickness.
In a separate pan, heat the ghee. Add mustard seeds and let them crackle.
Add cumin seeds, fenugreek seeds, asafoetida, green chilli, and curry leaves. Saute briefly until aromatic.
Pour in the smooth lentil mixture and cook for 1-2 minutes.
Add buttermilk and 1 cup of water. Stir well and bring to a gentle boil.
Add salt to taste and let the curry simmer. Allow it to boil for about 10-12 minutes. Add more water if needed to maintain the desired consistency.
Ensure the fenugreek seeds are completely softened before turning off the heat.
Garnish with fresh coriander leaves and serve hot.
This light, nutritious curry is ideal for both children and adults. Rich in protein and essential minerals, it can be served for lunch or dinner with rice or soft chapatis.