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Renjna's Dal Soup

Renjna's Dal Soup Renjna's Dal Soup













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


2 cups lentils
1 x water
to cover
2 teaspoons turmeric
1 teaspoon salt
4 tablespoons canola oil
6 cloves garlic
4 each jalapeño pepper
2 teaspoons garam masala
2 tablespoons cumin seeds
½ teaspoon salt
1 x salt
to taste


Sort and wash the dal until the water runs clear.

Place the dal in a soup pot and add water to cover by about 2 inches.

Add the turmeric and 1 teaspoon of salt and bring to a boil.

Reduce heat and simmer for about 30 minutes, until the dal is soft and beginning to fall apart.

Add more water if the dal is too thick.

Heat the oil in a frying pan.

Mince the garlic, coarsely chop the jalapenos (remove the seeds if you don't want the dal to be very hot).

Add the garlic and jalapenos to the oil, along with the cumin seeds, garam masala and salt.

Sauté for a few minutes, until the garlic begins to brown.

Add this mixture to the dal. Mix well.

(you may need to add a little dal to the frying pan and pour this back into the pot to get all the spices out of the pan).

Simmer for another 20 minutes or so to blend all the flavors well.

Adjust salt, if desired.

Top with chopped cilantro for garnish if desired.

Serve hot, with bread as a light main course, or incorporate into a full Indian dinner.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 24427% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 449mg 19%
Total Carbohydrate 11g 11%
Dietary Fiber 15g 60%
Sugars g
Protein 26g
Vitamin A 1% Vitamin C 7%
Calcium 5% Iron 27%
* based on a 2,000 calorie diet How is this calculated?


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