Lucknawi Dal
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
lentils
pink |
|
| 1 ½ | quarts |
water
|
*
|
| 1 | x |
salt
|
*
|
| 1 | teaspoon |
turmeric
|
|
| 1 | teaspoon |
tamarind
paste |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | large |
onions
chopped |
|
| 6 | each |
garlic cloves
crushed |
|
| 1 | inch |
ginger
chopped |
*
|
| ½ | teaspoon |
red chili peppers
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
lentils
pink |
|
| 1.5 | quarts |
water
|
*
|
| 1 | x |
salt
|
*
|
| 5 | ml |
turmeric
|
|
| 5 | ml |
tamarind
paste |
|
| 59 | ml |
vegetable oil
|
|
| 5 | ml |
cumin seeds
|
|
| 1 | large |
onions
chopped |
|
| 6 | each |
garlic cloves
crushed |
|
| 1 | inch |
ginger
chopped |
*
|
| 2.5 | ml |
red chili peppers
dried |
|
Directions
Wash lentils and boil in water with salt, turmeric and tamarind over medium heat for 20 minutes.
Heat oil in a small pot.
Add cumin seeds and fry for a minute.
Stir in onion, garlic and ginger and fry until onion is browned and soft.
Add chili and stir for 30 seconds.
Remove and pour over lentils, mix thoroughly and return to a boil.
Serve with rice.
