Lentils

Curry_Queen

squeaky wrote:

Yep - I have a curry type thing planned for tomorrow.

While I have your attention... the sauce is quite mild and I was wondering if you knew how I might heat it up a bit without spoiling its basic flavours?

The base sauce is very mild as it doesn't have anything added yet, apart from turmeric and paprika for colouring, and then you add various spices depending what type of curry you're making when you come to use it. Chilli powder will obviously determine the "heat" of your curry and other spices such as cumin, coriander, fenugreek, garam masala etc add the flavour.

Not sure where my head is today, but the tarka dhal I make doesn't actually use the base curry sauce, it's a totally separate dish and very easy to make, but it is used alongside the curry sauce to make a dhansak, which is probably were I got muddled up. I'm sure the recipe is in the file (my search facility won't work) as I think I posted the dhansak recipe before too.

squeaky

Thanks for that. Hmm... spoilt for choice here...

crana999

I forgot my recipe for green lentils.

Cook them as it says on the packet, then heat them with a tin of tomatoes and some form of chilli (powder, fresh, sauce, whatever) to your desired level of hotness. Cook until the sauce is quite thick.

Pour over pasta (wholemeal pasta shells are best) and sprinkle a little cheese on. You can serve as-is, melt the cheese in the microwave, or cook it in the oven like a pasta bake.

Curry_Queen

All this talk of lentils and curry is making me hungry! I think I'll go stick some naan bread dough in the BM and make a tarka dhal for dinner tonight, and maybe chuck in some stray veggies too

Hey, the first of my storecupboard meals already :dance:

foreverskint

I've today used about 4oz red split lentils to a 2lb bag of frozen minced lambalong with the usual ingredients to make a big pan of shepherds pie base, which has increased the usual portion size and it now makes three shephers pies instead of two. And very yummy it was too and noboby noticed, so increased their fibre intake and cost less too.

Yoga_Girl

We tend to use the red lentils for soup, and the green one for things like shepherds pie (to replace the mince) or in a stew, or for middle eastern dishes (try https://www.ivu.org/recipes/greek/ for ideas.)

AussieLass

foreverskint wrote:

I've today used about 4oz red split lentils to a 2lb bag of frozen minced lambalong with the usual ingredients to make a big pan of shepherds pie base, which has increased the usual portion size and it now makes three shephers pies instead of two. And very yummy it was too and noboby noticed, so increased their fibre intake and cost less too.

Sorry if this is a blonde question but did you soak the lentils first or cook them before adding them to the frozen lamb mince (is that what lambalong is?) or was it just a long lamb:D.
P.S. I'm blonde

Curry_Queen

AussieLass wrote:

Sorry if this is a blonde question but did you soak the lentils first or cook them before adding them to the frozen lamb mince (is that what lambalong is?) or was it just a long lamb:D.
P.S. I'm blonde

:rotfl: I had to look twice at that too before realising there should be a space between "lamb" and "along"

It's like the other day I was reading a post (wish I could remember who's it was now) and they were cooking chicken in a slowcooker but I swear when I read it TWICE it said "cooking children in a slowcooker" :eek: :rotfl:

I swear I'm going senile and I'm not even 40 yet <sob> :doh:

AussieLass

Curry_Queen wrote:

:rotfl: I had to look twice at that too before realising there should be a space between "lamb" and "along"

It's like the other day I was reading a post (wish I could remember who's it was now) and they were cooking chicken in a slowcooker but I swear when I read it TWICE it said "cooking children in a slowcooker" :eek: :rotfl:

I swear I'm going senile and I'm not even 40 yet <sob> :doh:

:rotfl:I never clued on to the space. Of course. I can never tell as sometimes you have different words for things we have here. Children in a slow cooker - that would have been tempting at times.

AussieLass

squeaky wrote:

Yep - I have a curry type thing planned for tomorrow.

Thanks for the warning.