Sneha's Recipe: Sabut Masoor

Showing posts with label Sabut Masoor. Show all posts

A Healthy Salad With Sumac Yogurt Dressing#Improv

In: Brown Rice, Carrots, Garlic

This is a salad with sumac yogurt dressing. It's makes a filling meal too. You can make the salad and dressing the day before, separately, cover and chill. Serve it just when you want.

Makes 2 Large Plates Salad
Ingredients
1/3 Cup Brown Rice
1/3 Cup Sabut Masoor / Puy lentils
2 Firm Tomatoes - de seeded & diced
1 O0ty Carrot - diced
2 Celery sticks - diced
1 Cup Colored Bell Peppers - diced
1 Cucumber - diced
1 Small Onion - diced
1 Green chilly - deseeded & finely chopped
A Juice of One Lemon
2 Tablespoons Olive oil
2 Tablespoons Chopped Coriander
Salt & Black Pepper to taste
For The Yogurt Dressing
250 Ml Fresh Thick Yogurt
1 Tablespoon Olive Oil
A Juice of One Lemon
1 Teaspoon Sumac
1 Clove Garlic - grated
Method

Wash and soak the brow rice and lentil separately for at least 2 hours.
Cook the rice and lentils in pressure cooker separately with water one inch above the rice / lentils and salt to taste. The lentils are cooked on high flame for one whistle. Drain well and set aside to cool. In the same cooker, add the brown rice, water and salt to taste, cook it on high flame for one whistle then reduce the flame and cook it for 15 minutes on low flame. Drain well and set aside to cool.
In small jar mix in the lemon juice, oil, season it with salt and pepper. Set this aside.

Mix the yogurt dressing ingredients, season and sprinkle with sumac.

In a large plate arrange each in color contrast. Sprinkle the chopped coriander and chilly on top. Cling wrap and refrigerate till ready to serve.

Stir the lemony oil into the salad just before serving; serve the yogurt dressing on the side.
Labels: Sabut Masoor, Salads, Carrots, Tomato, Brown Rice, Garlic, Radish, Healthy, Improv Cooking Challenge, Sumac, Yogurt, International Cuisine

Improv Cooking Challenge: June 2021

Sumac & Yogurt

Iranian Beef Stew with Yogurt Sauce from Pandemonium Noshery
Persian Kebab Kubideh from Palatable Pastime
A Healthy Salad With Sumac Yogurt Dressing from Sneha's Recipe
Garlic and Herb Marinated Chicken from A Day in the Life on the Farm
Curried Eggplant and Chickpea Fatteh by Magical Ingredients
Mussakhan (Roast Chicken with Sumac and Red Onions) by Making Miracles
Mediterranean Chicken Gyro from Cookaholic Wife

4 comments

Cherry Tomatoes & Lentil Feta Cheese Salad

In: Feta Cheese, French Cuisine, Healthy

This is a healthy salad, packed with proteins and fiber. A great and delicious summer salad that is vibrant in color, crunchy and tangy. This is my hubby's favorite salad. I made a bowl full for us for dinner, but he asked me prepare another helping for him again. He loves this salad. You too try it may become your favorite, because it so simple, easy and filling too.

Ingredients
12 -15 Cherry Tomatoes - halved
1 Cup Boiled Sabut Masoor Dal / Brown lentils
1 Red onion - thinly sliced
100 Grams Feta Cheese or more according to your liking
1 Tablespoon Chopped Coriander Or Parsley Leaves

10 -12 Basil leaves - torn
A Pinch of Sugar
Salt and Black Pepper to taste

For the Dressing - mix together

1 Tablespoon Olive oil
1 Tablespoon Balsamic Vinegar

Method

Slice the tomatoes In a large mixing bowl add the cherry tomatoes, lentils, onion, coriander and basil leaves and season with salt, pepper and dressing (olive oil and balsamic vinegar) mix well then crumble the feta over it.

Serve.

My Notes

Feel free to add more tomatoes or lentils or feta cheese if you are making a bigger salad.

Labels : French Cuisine, Salads, Healthy, Sabut Masoor, Lentils, Feta Cheese

1 comment

Mujaddara with Spiced Yogurt

In: Blogging Marathon, Continental Cuisine, Lebanese

My second recipe from this site Food 52 Weekly contest. I, followed this recipe as given and turned out prefect and great.

Recipe source here
Serves 4

Ingredients

3/4 Cup Puy lentils / Sabut Masoor
1/2 + 1/2 Teaspoon Salt
1 Cup Basmati Rice
1.1/2 Cups Water

2 Tablespoons Butter
3 Tablespoons Olive oil
3 Onions - thinly sliced

For the Spiced Yogurt

Ingredients1/2 Cup Hung Curds
1/2 Teaspoon Cinnamon powder
1/2 Teaspoon Cumin powder
1/2 Teaspoon coriander powder
1/2 Teaspoon Paprika powder
3 Tablespoons Mint - chopped
Juice and zest of half a lemon
1/4 Teaspoon Salt

Method

Preheat the oven to 200 degrees.
Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot/ vessel and bring to a boil. Reduce heat and simmer lentils until soft but not mushy, about 20 minutes. Drain lentils and set aside. Rinse the pot / vessel.

In the same pot, add rice, the remaining 1/2 teaspoon salt and 1. 1/2 cups water, set over medium heat, and bring to a boil. When water begins to boil, cover it, transfer to oven, and cook for 15 minutes, until perfectly cooked. Remove from oven, uncover, and fluff with a fork. Set aside.

While rice cooks, set a wide, deep saute pan over medium-low heat and add butter and 2 tablespoons olive oil. When butter has mostly melted, add onions and toss to incorporate with butter and oil.
After 5 minutes, onions will have softened slightly and started to release their liquid. Raise heat to medium and cook 10 to 12 minutes more, until onions are very soft and browned. Add water by the tablespoon if pan gets too dry or if onions start to stick. When onions are well browned, add last tablespoon of olive oil and raise heat to high. Cook another 3 to 4 minutes, until bottom layer of onions has charred and crisped; try not to stir too much, or onions won't crisp up.
Combine rice, lentils, and most of the onions in large serving bowl and let sit for at least 15 minutes, to blend the flavors together. Taste, and add more onions if desired.

Meanwhile, make the spiced yogurt: mix all ingredients together in a small bowl.

If mujaddara has cooled significantly, reheat in a low oven or even in the microwave for a couple minutes. To serve, plate a big scoop of mujaddara and serve it with spiced yogurt. Enjoy....