yellow daal

St. Patrick’s day is approaching and I thought to share with you my favorite breakfast for St. Patrick’s Day. Lentil Crepes with zesty jalapeno and fresh cilantro is my take on going green. These kid-friendly, gluten free and egg-free crepes are delicious and healthy way to start a good go-green morning. You need Hulled Yellow Mung (or Moong) Lentils to make these crepe. However, Pink or Red Lentils will also be fine. It is very important to pre-soak lentils previous night. That results in very fine texture crepes and crepes cook very evenly too. <img alt="Mung Lentils Breakfast Crepe" src="https://media.chefdehome.com/750/0/0/munglentilscrepe/moonglentilscrepe_main1.jpg" />You can make two variations to these crepes depending on your diet preference. First - If you are not vegetarian, feel free to replace half of water with 1 large egg in the batter instead. That’s what I do for my husband if he is not in Vegetarian Breakfast mood. Second - If you prefer Vegan, replace non-fat yogurt with juice of 1 lime (about 1 and 1/2 tbsp). <img alt="Recipe - Gluten Free Moong Lentil Crepes" src="https://media.chefdehome.com/750/0/0/munglentilscrepe/moonglentilscrepe_main2.jpg" />Lentils are gluten free, so for both variations, crepes will still be without gluten, but they taste delicious. I even enjoy’em plain with some ketchup on the side Or filled, like I did today with some sautéed red onion, red peppers, cilantro and some ketchup. Enjoy, filling and low-calorie morning breakfast with goodness of greens and yummy lentils. Wishing you all Happy St. Patrick's Day!!

Go-Green Mung Lentils, Cilantro-Jalapeno Breakfast Crepes

Cup Cilantro, washed, leaves and stems roughly chopped

Jalapeno,

Garlic, Optional but recommended

Mix Vegetables, Optional for filling, I used red bell pepper, red onion

Tomato Ketchup,

tbsp

tsp Salt, adjust per taste

tsp Black Pepper

tbsp Yogurt, non-fat plain yogurt

Wash and soak mung lentils overnight in 2 cups water. Rinse lentils in running water in morning until water runs clear. 

Add all crepe ingredients, 1/4 cup water, yogurt, salt, pepper, jalapeno, cilantro, lentils in a blender jar and blend until smooth.  Add more water 1 tbsp at a time to make batter smooth but not runny. (little thinner than pan cake batter). Now add baking soda and leave aside.

Heat a heavy bottom skillet and spray with oil. Add 1/3 cup of batter and spread quickly yet gently to 5-6 inch circle. Don't worry about the shape, it will get better as you make'em often. Spray top of crepe with oil. Let is cook med-high heat for 2 minutes or until edges start to brown a bit.

Flip with flat spatula and cook other side for 1 more minutes or until crepe is fully cooked. Remove crepe to baking sheet. Keep'em warm in pre-heated oven until ready to serve.

Just before serving, fill each crepe with sauteed vegetables and drizzle some ketchup over the top or serve it on side. Enjoy go-green breakfast crepes with St. Patrick's day inspired drinks or a cup of green tea.

A simple, healthy split yellow lentil (daal) recipe prepared with aromatics, seasoned with tomatoes and garlic, and flavored with spiced oil known as Tadka. A simple, quick, and perfect meatless Monday meal with side of steamed rice. This classic lentils recipe never gets old. It freezes well, is gluten free, vegan, and has potential to load-up with any seasonal veggies in-hand.Two months ago, CDH completed 7 years. While I wanted to share something special for the occasion.. Our move made me change my plans. Last week, while cooking a simple weekday dinner of this Daal Tadka and Rice reminded me of old days when I started blogging.. This was one of the first recipe I posted on blog. So, I decided to take few clicks and revive this old post with some new pictures.. and give you flavor of old CDH. :)Yellow Daal with Tadka (tempered spiced oil) is most humble lentil preparation and an every day recipe in every Indian household. Every region has their own version of this lentil stew. My recipe is most common in Northern region. Over time, my lentil Tadka recipe has grown as my taste and love for food has grown.. These days, I prepare it various ways depending upon the season and mood. Initially, I had planned to share another version of this Lentils today but felt.. I cannot do justice with new recipe until I revive my old post. I still plan to share the few other favorite versions of Daal Tadka. Check back soon. I will update all my shares here.<img alt="Homemade Tadka Daal Recipe" src="https://media.chefdehome.com/750/0/0/daal-tadka/tadka-daal-recipe.jpg" />Like I said, this simple dish can also be served as a spiced soup. Serve bread to scoop the daal and splash of lemon juice to cut balance the flavor of spices. Even today, whenever I prepare Daal Tadka for dinner.. I save some leftovers for lunch. For lunch, I thin-out the daal with some water or vegetable stock, taste and adjust seasoning, warm it up, add splash of lemon juice. This easy step turns it into a lentil soup. A side of warm bread and this soup feels like a most comforting easy meal ever!<img alt="Easy Yellow Lentil Daal for meatless Monday dinner" src="https://media.chefdehome.com/750/0/0/daal-tadka/yellow-lentil-daal.jpg" />Make Ahead: Daal Tadka can be prepared 1-2 days in advance. It gets thick as it sits for long which can be fixed while re-heating the daal. Simply dilute with water and adjust seasonings (if needed). Reheat and enjoy!All lentils are gluten free. So is this daal recipe. It is also nut free and vegan. In traditional preparation, clarified butter (called Ghee) is used to instead of oil for tempering. I like to only use oil and no butter which makes this recipe vegan and lighter.&nbsp;I recommend loading daal with seasonal veggies such as small diced carrots, zucchini, or cauliflower. Boil with lentils for more flavor. Make it a loaded veggie and protein-full meatless weeknight dinner. If prefer, serve with rice, bread, or naan. Or a green citurs salad goes great as well. No matter how you serve.. One thing is certain! You will fall in LOVE with the flavors and simplicity of this dish! Must try!<img alt="Gluten free and Vegan Yellow Lentil Curry Recipe" src="https://media.chefdehome.com/750/0/0/daal-tadka/tadka-dal.jpg" />PS: Yellow Daal Tadka recipe was first published in June 2011. Today, I have updated the pictures, and added more explanation in method of preparation.

Yellow Daal Tadka

Cup Yellow Daal, Split Moong Daal, washed

tbsp Ginger Garlic Paste, Or grated 1 inch ginger and 2 garlic cloves

Cup Tomatoes, ripe roma tomatoes, grated

Cup Red Onion, grated red onion, very small chopped

tsp Turmeric

Salt

tsp Hot Green Pepper (small), minced, optional

1.5 tbsp Canola Oil

Wash lentils in running water until water runs clear. Then boil with 3 cups of fresh batch of water and 1/2 tsp salt until lentils are very tender or done to your preference. (15-20 minutes). Boil on low-medium heat as yellow lentils tend to boil-over very quickly.

Heat 1 tablespoon of oil in pan, add half of cumin seeds (these should start sputtering), add onion and fry until light brown in color (4-5 minutes). Now, add ginger, garlic, green chilies. Fry for 2 minutes.

Now add grated tomatoes and fry until oil separates. Add turmeric and half teaspoon of red chili powder and fry for 30 seconds.  

Mix daal/lentils in the fried mixture. Cook for 1-2 minute at low heat.

Turn off the heat. Remove lentils in a bowl. Whip the pan clean, heat up remaining oil. When oil is hot, add in cumin seeds and remaining chili powder. Fry for 20 seconds then pour over daal. Garnish with chopped cilantro. Serve hot. Enjoy!

Daal Series - Yellow Lentil Soup. Delicious, healthy and easy vegan comfort food packed full of spices and delicious flavors.

Yellow Lentil Soup: Vegan Comfort Food

split yellow mung daal ((split and skinless green gram/green mung bean))

split Toor daal ((split and skinless pigeon pea))

water

turmeric

salt

mustard seeds ((Raee))

nigella seeds

cumin seeds

asofetida ((hing))

curry leaves

Serrano chili pepper

garlic

onion

Cilantro

Soak the lentils in warm water for an hour to overnight.

In a pressure cooker or pan, heat the oil on medium heat until hot on medium low heat.

Add mustard(raee) seeds and after a few seconds of sputtering, add cumin(jeera) and nigella(Kalonji) seeds.

Add in the asofetida(hing) and curry leaves and mix.

Add in the chili and garlic and cook till garlic is golden brown.( 1-2 minutes)

Add in onions and cook until translucent.(3-4 minutes)

Rinse the soaked daal and add it to the pan with the water, salt, 1/4 teaspoon sugar(optional) and turmeric.

Mix well. Cook for 2 whistles in pressure cooker or Cook covered for 20-25 minutes if in pan.

Serve hot garnished with cilantro and lime wedges !. Serve with basmati rice or as a side dish with Roti, pickles, one or two vegetable stir fry dishes and a salad of onions and cucumbers tossed in lemon juice, salt and black pepper!. Theres your complete indian meal!

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