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Masoor Dal - Indian Lentils

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Submitted by w.e.dobbins

YIELD

6 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

½ 226.8
1 1
MEDIUM MEDIUM ONIONS
thinly sliced
2 2
CLOVES CLOVES GARLIC
thinly sliced
2 1E+1
TEASPOONS ML CORIANDER
ground
2 1E+1
TEASPOONS ML CUMIN
ground
2 1E+1
TEASPOONS ML TURMERIC
ground
1 5
TEASPOON ML RED PEPPER FLAKES
ground
4 4
EACH EACH CARDAMOM PODS *
4 4
EACH EACH CLOVES *
2 2
INCH INCH CINNAMON STICKS *
1 ½ 7.5
TEASPOONS ML SALT
4 115.6
OUNCES ML/G COCONUT
desiccated
2 2
EACH EACH TOMATOES

Directions

Wash the Lentils well with plenty of water, put into a saucepan with enough water to cover.

Bring to the boil and boil gently until the Lentils are soft.

Meanwhile, heat the Ghee or Oil in a frying pan and fry the Onion and Garlic.

When the Onion softens add the Coriander, Cumin, Turmeric, and Chili, mixing well.

Cook for two minutes, then add the Cardamoms, Cloves, and Cinammon.

Now add the Lentils together with any liquid they have been cooking in and stir rapidly to ensure the spices mix in well.

Add a little more water if necessary.

(This dish should be fairly liquid.)

Add the Salt and continue to cook for a further 5 minutes.

Blend the Coconut with ⅔ Cup Water in a liquidiser and add to the pan.

Chop the Tomatoes into quarters and add to the Dal just before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 349 53% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 658mg 27%
Total Carbohydrate 11g 11%
Dietary Fiber 16g 63%
Sugars g
Protein 24g
Vitamin A 13% Vitamin C 16%
Calcium 5% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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