Best Curried Lentil And Chickpea Burgers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CURRIED CHICKPEA AND LENTIL DAL



Curried Chickpea and Lentil Dal image

This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Stew     Soup/Stew     Chickpea     Lentil     Mustard     Cilantro     Garlic     Ginger     Coconut     Vegetarian     Vegan     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 24

Mustard Seed and Turmeric Oil:
1/4 cup extra-virgin olive oil
2 Tbsp. mustard seeds
1/2 tsp. ground turmeric
Pinch of cayenne pepper
Kosher salt
Cilantro-Raisin Chutney:
1 small shallot, finely chopped
3 Tbsp. chopped golden raisins
2 Tbsp. finely chopped cilantro stems
1 Tbsp. fresh lime juice
1 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper
Stew and assembly:
3 Tbsp. virgin coconut oil
2 medium onions, coarsely chopped
2 heads of garlic, halved crosswise
1 (3") piece ginger, peeled, thinly sliced
1 Tbsp. curry powder
1/2 tsp. cayenne pepper
1 1/2 cups dried chickpeas, soaked overnight, drained
2 (13.5-oz.) cans unsweetened coconut milk
1 1/2 cups split red lentils
Store-bought unsweetened toasted coconut flakes, thinly sliced Fresno or serrano chiles, and/or cilantro leaves (for serving; optional)

Steps:

  • Mustard Seed and Turmeric Oil:
  • Cook oil and mustard seeds in a small saucepan over medium-low, swirling often, until mustard seeds start to pop. Remove from heat and stir in turmeric and cayenne. Season with salt; let cool.
  • Cilantro-Raisin Chutney:
  • Mix shallot, raisins, cilantro stems, lime juice, and oil in a small bowl. Season with salt and pepper.
  • Stew and assembly:
  • Heat oil in a large Dutch oven or other heavy pot over medium. Cook onions and garlic, cut side down, and ginger, stirring onions and ginger occasionally, until onions are translucent and garlic is golden brown, 5-7 minutes. Add curry powder and cayenne and cook, stirring constantly, until very fragrant, about 1 minute. Add chickpeas and 5 cups water, stirring to release any bits stuck on bottom of pot; season with several pinches of salt. Bring to a simmer; cover with a lid, leaving slightly askew so steam can escape. Cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until chickpeas have swelled about 50 percent in size but are still crunchy, 25-30 minutes.
  • Add coconut milk and lentils to pot; season with more salt. Return to a simmer and cook, partially covered, until chickpeas are tender and lentils have broken down to form a thick broth, 30-35 minutes. Taste and season with more salt if needed. Ladle dal into bowls and serve with toasted Mustard Seed and Turmeric Oil, Cilantro-Raisin Chutney, coconut, chiles, and/or cilantro as desired.
  • Do Ahead
  • Oil can be made 1 day ahead. Store tightly covered at room temperature. Chutney can be made 1 day ahead. Cover and chill. Dal can be made 3 days ahead. Let cool; cover and chill.

CURRIED LENTIL AND CHICKPEA BURGERS



Curried Lentil and Chickpea Burgers image

I've never cooked with lentils before. I started out making a curried lentil salad base, refrigerated what I'd done, then decided to changed the recipe into burgers. These have a lot of flavour and a nice texture. They're quite versatile too. I was low on breadcrumbs and had no eggs. I substituted the egg with 1 tablespoon each of powdered milk, plain flour and water. I substituted the breadcrumbs with 100g packet of rice crackers processed (approx 1 cup) and processed 2 pieces of wholegrain toast. NB: I've changed the breadcrumbs measurement from 2c down to 1c based on the first reviewers comments and I've since tested the recipe again. Thanks!

Provided by Delicious Bits

Categories     Lunch/Snacks

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 cup dried brown lentils
2 teaspoons chicken stock powder or 2 teaspoons vegetable stock powder
1 onion, finely chopped
2 garlic cloves, crushed
2 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon turmeric
60 ml fresh lemon juice (1/4 cup)
1/2 teaspoon brown sugar
1 teaspoon mixed herbs
1 teaspoon tarragon
1/2 teaspoon caraway seed
1 teaspoon ground coriander
1 tablespoon gingerroot, grated
1 egg
1 cup breadcrumbs
1/4 cup shredded coconut
425 g chickpeas, drained
salt and pepper
flour

Steps:

  • Boil lentils with stock powder in water until soft, 30-40 minutes. Drain.
  • Use 2 tablespoons of oil to fry the garlic and onion until softened. Reduce heat to low.
  • Add the curry powder, turmeric, lemon juice, sugar, mixed herbs, taragon, carraway seeds, coriander and ginger.
  • Add the lentils and mix through thoroughly. Remove from the heat and allow to cool completely. (For best flavour refrigerate overnight).
  • Combine the chickpeas, half of the lentil mix and the egg in a food processor until smooth.
  • Transfer to a bowl, add the remaining lentil mix, coconut and breadcrumbs. Season with salt and pepper. Stir until combined well.
  • Shape the mixture into burgers, approximately 1 inch thick and 3 inches across. Toss in a little flour, brush excess off.
  • To Fry: Fry on low-med heat for approximately 3-4 minutes each side or until golden.
  • To bake: Preheat oven at 250c. Place on a tray with a sheet of baking paper. Spray with oil on all floured areas. Bake for 20 minutes, turning after 10 minutes or until golden.

Nutrition Facts : Calories 269.7, Fat 6.8, SaturatedFat 1.9, Cholesterol 26.4, Sodium 284.6, Carbohydrate 41.1, Fiber 11, Sugar 3.7, Protein 11.9

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #lunch     #main-dish     #beans     #easy     #diabetic     #dietary     #spicy     #inexpensive     #lentils     #chick-peas-garbanzos     #taste-mood     #savory     #4-hours-or-less

Related Topics