Masar Dal
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
lentils
pink |
|
| ¾ | teaspoon |
turmeric
|
|
| 2 | teaspoons |
salt
|
|
| 5 | tablespoons |
ghee (clarified butter)
|
|
| 6 | large |
garlic cloves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
lentils
pink |
|
| 3.8 | ml |
turmeric
|
|
| 1E+1 | ml |
salt
|
|
| 75 | ml |
ghee (clarified butter)
|
|
| 6 | large |
garlic cloves
|
*
|
Directions
Wash lentils.
Place in a deep pot with the turmeric and 5 cups of water.
Bring to a bol, stirring often.
Reduce heat to medium-low and simmer for 15 to 20 minutes.
Turn off heat and beat lentils with a wire whisk to smooth the puree.
Stir in the salt.
When ready to serve, simmer the purée until piping hot.
Heat the ghee in a skillet.
When hot, add garlic slices and fry until they start to turn brown.
Pour this over the lentil puree.
Stir to mix and serve.
