Dhal Recipe
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
diced |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
turmeric
ground |
|
| 1 ½ | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
ginger root
finely grated |
|
| ¼ | teaspoon |
cardamom seeds
ground |
|
| 1 | cup |
lentils
dried |
|
| 3 | cups |
water
hot |
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
diced |
|
| 2 | each |
garlic cloves
minced |
|
| 5 | ml |
turmeric
ground |
|
| 7.5 | ml |
cumin
ground |
|
| 5 | ml |
ginger root
finely grated |
|
| 1.3 | ml |
cardamom seeds
ground |
|
| 237 | ml |
lentils
dried |
|
| 7.1E+2 | ml |
water
hot |
|
| 5 | ml |
salt
|
|
Directions
Sauté in water or broth the onion, garlic and spices.
Add the lentils, hot water and salt.
Bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 45 minutes.
Remove cover and simmer over very low heat, stirring frequently, about 20 more minutes, until lentils are mushy and thick, about the consistency of refried beans.
Garnish with onions, thinly sliced and browned, or a squeeze of lemon.
Serve with rice.
