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Mung Dahl

 

177

Yield

6

servings

Prep

15

min

Cook

1

hrs

Ready

2

hrs

Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

1 ½ cups mung dahl
split
*
2 each garlic cloves
peeled
2 slices ginger
fresh, peeled
1 tablespoon cilantro
*
1 tablespoon turmeric
½ teaspoon cayenne pepper
*
1 ½ teaspoons salt
1 ½ tablespoons lemon juice
3 tablespoons ghee (clarified butter)
1 pinch asafetida
*
1 teaspoon cumin seeds
whole
1 wedges lemon
*

Directions

Clean and wash dahl.

Place in a heavy pot. Add 5 cup water and bring to a boil.

Reduce heat and remove froth.

Add garlic, ginger, cilantro, turmeric and cayenne.

Cover, leaving lid slightly ajar and cook for 1½ hours.

Stir occasionally.

When cooked, add salt and lemon juice.

In a skillet, heat ghee til lhot.

Add asafetida and a few seconds later, add the cumin.

When the cumin seeds darken, remove from heat and add to the cooked dahl and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 6384% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 632mg 26%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 4% Vitamin C 5%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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