Washed Lentils
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
|
|
| 2 ½ | cups |
water
|
|
| 1 | x |
salt
|
*
|
| 2 | each |
garlic cloves
|
|
| 1 | each |
green chili peppers
chopped |
*
|
| 1 | teaspoon |
mustard seeds, black
|
|
| 3 | tablespoons |
ghee (clarified butter)
|
|
| 1 | teaspoon |
cumin seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
|
|
| 591 | ml |
water
|
|
| 1 | x |
salt
|
*
|
| 2 | each |
garlic cloves
|
|
| 1 | each |
green chili peppers
chopped |
*
|
| 5 | ml |
mustard seeds, black
|
|
| 45 | ml |
ghee (clarified butter)
|
|
| 5 | ml |
cumin seeds
|
|
Directions
Wash lentils thoroughly.
Place in pot with the water and bring to a boil over medium heat.
Cook about 10 minutes. Stir in salt, garlic, chili and mustard.
Lower heat and simmer for 30 minutes until lentils are soft.
In a skillet, heat the ghee and toss in the cumin seeds and chili powder.
Top cooked dahl just before serving with ghee mixture.
