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Red Lentils with Fragrant Spiced Butter Tadka

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Submitted by bellecrause

YIELD

6 servings

PREP

5 min

COOK

45 min

READY

1 hrs

Ingredients

4 115.6
1 15
TABLESPOON ML CUMIN SEEDS
8 231.2
OUNCES ML/G ONIONS
finely chopped
2 2
EACH EACH GARLIC CLOVES
finely sliced
2 2
MEDIUM MEDIUM BAY LEAVES *
1 ¼ 6.3
TEASPOON ML CAYENNE PEPPER
2 3E+1
TABLESPOONS ML CILANTRO
minced

Directions

Boil some lentils until they are a smooth puree.

Heat ghee in pan or pot over a low heat.

When hot add cumin seeds. Fry until they darken slightly - do not let them burn; if they do throw away and start again, it can’t be rescued! Add onions, garlic and bay leaves and fry gently for about 20 minutes stirring occasion ally.

Stir in cayenne pepper and cilantro. Pour over lentils and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 262 54% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 112mg 5%
Total Carbohydrate 8g 8%
Dietary Fiber 10g 41%
Sugars g
Protein 18g
Vitamin A 12% Vitamin C 7%
Calcium 4% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber, Low Sodium
 
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