Type what you have

Ingredients

• ✓ black lentil
• chana dal
• rice
• split yellow lentil
• water
• red chile pepper
• salt
• cumin seed
• cooking oil

Instructions

1. 1 Combine chana dal, urad dal, rice, and moong dal in a large bowl; cover with several inches of cool water. Soak 8 hours to overnight.
2. 2 Grind soaked dal-rice mixture, chile peppers, and salt into a paste using a mortar and pestle; transfer to a bowl. Add enough water to make a batter just thin enough to spread; stir in cumin seeds.
3. 3 Heat a griddle (or a tawa) over medium heat; lightly grease with oil around edges and in the middle. Ladle some batter on the griddle; spread into a thin circle using the back of the ladle or a large spoon. Cook about 3 minutes, then flip. Cook about 3 minutes more; transfer to a plate and serve immediately. Adas are best eaten hot off the griddle. Repeat with remaining batter.

By SUSMITA

Ingredients

• ✓ black lentil
• water
• onion
• garlic
• sugar
• kosher salt
• curry powder
• turmeric
• ginger root
• heavy cream

Instructions

1. 1 Combine water, lentils, onion, garlic, sugar, salt, curry powder, turmeric, and ginger root in slow cooker.
2. 2 Cook on High for 5 hours. Stir cream into lentils until warmed through.

By AlisonDY

Ingredients

• ✓ black lentil
• water
• cooking oil
• onion
• green chile pepper
• garlic
• ginger root
• salt
• tomato
• garam masala
• turmeric
• cilantro

Instructions

1. 1 Place lentils in a large bowl; cover with several inches of cool water. Soak for 4 hours or overnight. Drain and rinse.
2. 2 Heat oil in a heavy-bottomed saucepan over medium heat. Add onion, chile peppers, garlic, and ginger; cook until onion is golden brown, about 5 minutes.
3. 3 Stir lentils and 1 cup water into onion mixture; season with salt. Reduce heat to low; simmer until lentils are mostly cooked, about 30 minutes.
4. 4 Add tomato, garam masala, and turmeric; cook until lentils are tender, about 10 minutes more.
5. 5 Garnish servings with cilantro.

By SUSMITA

Ingredients

• ✓ black lentil
• pumpkin
• water
• turmeric
• salt
• coconut
• red chile pepper
• green chile pepper
• water
• cumin seed
• coconut oil
• red chile pepper
• mustard seed
• coconut
• curry leaf

Instructions

1. 1 Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
2. 2 Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
3. 3 Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
4. 4 Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.

By Asha N Basu

Ingredients

• ✓ black lentil
• potato
• cooking oil
• chana dal
• mustard seed
• red chile pepper
• asafoetida powder
• onion
• green chile pepper
• curry leaf
• turmeric
• red pepper
• ginger root
• salt
• lime juice
• cilantro

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; roughly mash the potatoes into coarse chunks. Set aside.
2. 2 Heat the oil in a skillet. Fry the urad dal, chana dal, mustard seed, and dried red chile peppers in the oil until the seeds begin to splutter. Sprinkle the asafoetida powder over the mixture. Stir the onion, green chile peppers, and curry leaves into the mixture and cook until the onion is lightly browned, about 3 minutes. Add the potatoes, turmeric, red pepper, ginger and salt; cook and stir until the potatoes are thoroughly reheated, about 5 minutes. Remove from heat and add the lime juice and cilantro to serve.

By SUSMITA

Ingredients

• ✓ black lentil
• chickpea
• red kidney bean
• vegetable oil
• onion
• ginger
• garlic
• cumin seed
• tomato
• coriander
• garam masala
• red chile powder
• turmeric
• salt
• butter
• yogurt
• cilantro

Instructions

1. 1 Place black lentils, chickpeas, and red kidney beans in a large container and cover with several inches of cool water; let soak, 6 hours to overnight.
2. 2 Pour lentil mixture and soaking liquid into a pressure cooker. Bring to high pressure according to manufacturer's instructions and cook until soft, about 20 minutes. Remove from heat and release pressure through natural release method according to manufacturer's instructions.
3. 3 Heat oil in a large skillet over medium heat. Add onion, ginger, garlic, and cumin seeds; cook and stir until golden brown, about 3 minutes. Add tomatoes; cook and stir until softened, about 2 minutes. Stir in ground coriander, garam masala, red chile powder, turmeric, and salt.
4. 4 Fold onion mixture into cooked lentil mixture. Add butter, yogurt, and cilantro leaves; stir to incorporate.

By SavitaJ

Ingredients

• ✓ black lentil
• ghee
• lime juice
• semolina
• salt
• ginger root
• tomato
• water
• curry leaf
• green chile pepper
• onion
• asafoetida powder
• mustard seed
• chana dal
• cashew
• red chile pepper
• cooking oil

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
2. 2 Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.

By SUSMITA

Ingredients

• ✓ black lentil
• cilantro
• white rice
• salt
• white sugar
• turmeric
• tomato
• asafoetida powder
• curry leaf
• green chile pepper
• onion
• mustard seed
• peanut
• cooking oil
• coconut
• cumin seed
• coriander seed
• red chile pepper
• chana dal
• cooking oil

Instructions

1. 1 Make the masala podi by heating 1 tablespoon oil in a skillet over medium heat; fry the chana dal, urad dal, dried chile peppers, coriander seeds, and cumin seeds in the hot oil until fragrant and beginning to brown, about 5 minutes. Grind the mixture with the coconut into a fine powder using a mortar and pestle.
2. 2 Heat 2 tablespoons oil in a large skillet. Fry the peanuts and mustard seeds in the hot oil until the peanuts begin to brown, 2 to 3 minutes. Add the onions, green chile peppers, curry leaves, and asafoetida powder to the peanut mixture; cook and stir until the onions are browned, 5 to 7 minutes. Stir the tomatoes, turmeric, sugar, and salt into the mixture; continue cooking until the tomatoes are soft, about 10 minutes more. Season with the masala podi. Crumble the rice into the skillet, using the back of a spoon to separate the individual grains. Cook and stir until the rice is mixed into the dish and hot, 5 to 7 minutes. Garnish with the cilantro to serve.

By SUSMITA

Ingredients

• ✓ black lentil
• red kidney bean
• water
• salt
• ginger
• red chili powder
• butter
• vegetable oil
• cumin seed
• bay leaf
• clove
• onion
• green chili
• tomato
• garlic
• coriander
• turmeric
• lemon juice
• garam masala
• heavy cream

Instructions

1. 1 Combine black lentils and red kidney beans in a medium pot. Cover with water by 1-inch; let soak, 8 hours to overnight.
2. 2 Add 1 teaspoon salt, 1/2 teaspoon ginger, and 1/2 teaspoon chili powder to beans in the pot. Bring to a boil and cook until soft but not pasty, about 30 minutes.
3. 3 Meanwhile, heat butter and oil in a large saucepan. Add cumin seeds, bay leaves, and cloves; cook until sputtering, about 1 minute. Add onion, green chili, and remaining 1 teaspoon salt and remaining 1/2 teaspoon ginger; fry until golden brown, 5 to 10 minutes. Add tomato and garlic; cook until tomato is soft, about 5 minutes. Add coriander, turmeric, and remaining 1/2 teaspoon chili powder; fry until fragrant, about 30 seconds.
4. 4 Add bean-lentil mixture and lemon juice to spice mixture; mix gently. Stir in garam masala. Simmer dal over low heat for 15 minutes. Add cream and simmer until heated through, about 5 minutes.

By turtle758

Ingredients

• ✓ black lentil
• lacinato kale
• olive oil
• onion
• salt
• black pepper
• red lentil
• vegetable broth
• cumin
• cayenne pepper
• lemon

Instructions

1. 1 Cut stems off the kale and mince. Chop leaves into pinky finger-sized strips.
2. 2 Heat olive oil in a soup pot over medium heat. Saute onion until soft and starting to brown, 5 to 10 minutes. Grind fresh salt and pepper over the onion. Add black and red lentils; toss with onion to coat.
3. 3 Stir in vegetable broth, cumin, and cayenne. Bring to a boil; reduce heat and add kale stems and leaves. Simmer until lentils are tender and broth is largely absorbed, about 20 minutes. Squeeze in lemon juice. Sample stew and adjust cumin, cayenne, and pepper until it has a complex, full-flavored taste.

By Chris Haigh

Ingredients

• ✓ black lentil
• vegetable broth
• tomato
• carrot
• onion
• turnip
• green bell pepper
• butter
• ginger
• garlic
• coriander
• cumin
• salt

Instructions

1. 1 Place black lentils in a microwave-safe bowl and cover with 4 cups water. Microwave until softened, about 5 minutes. Stir and add more water if needed. Microwave for 5 minutes more. Drain and rinse.
2. 2 Combine vegetable broth, tomatoes, carrots, onion, turnips, green bell pepper, butter, ginger, garlic, coriander, cumin, and salt in a slow cooker. Stir in lentils.
3. 3 Cook on High until carrots are tender, 4 to 6 hours.

By Terrie

Ingredients

• ✓ black lentil
• brown sugar
• dijon mustard
• ketchup
• olive oil
• parmigiano-reggiano cheese
• rolled oat
• bread crumb
• ketchup
• cayenne pepper
• thyme
• oregano
• black pepper
• garlic powder
• onion powder
• worcestershire sauce
• soy sauce
• egg
• water
• beef base
• tomato paste
• celery
• onion
• kosher salt
• brown mushroom
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.
2. 2 Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.
3. 3 Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.
4. 4 Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.
5. 5 Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
6. 6 Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.
7. 7 Bake in the center of the preheated oven until firm to the touch, about 1 hour.
8. 8 Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).
9. 9 While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
10. 10 Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.
11. 11 Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.
12. 12 Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve.

By John Mitzewich