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Spicy Yellow Lentil Stew

 
Spicy Yellow Lentil Stew
93

In traditional Indian cooking, dal refers to any dried peas or beans and to the many dishes made from them. In Malaysia and Singapore, dal refers to a spicy stew made of uellow lentils that typically accompanies Indian bread. The cooking time will vary with the age of the lentil.

Yield

4

servings

Prep

20

min

Cook

25

min

Ready

45

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

1 cup lentils, yellow
dried
*
2 cups water
½ teaspoon turmeric
ground
1 teaspoon ghee (clarified butter)
2 tablespoons ghee (clarified butter)
1 teaspoon black mustard
seeds
*
2 dried red chiles
cut up
*
1 yellow onion
sliced
2 cloves garlic
minced
2 slices ginger
freshly peeled and minced
20 curry leaves
dried
*
1 teaspoon garam masala
*
2 small tomatoes
quartered lengthwise
½ teaspoon salt
or to taste

Directions

Pick over the lentils, discarding any misshapen lentils or stones.

Rinse the lentils until the water runs clear, then drain.

In a saucepan over high heat, combine the lentils, water, turmeric and the 1 teaspoon ghee.

Bring to a boil, stirring occasionally.

Reduce the heat to medium, cover and simmer until the lentils are soft and tender, about 30 minutes.

In a frying pan over medium-high heat, warm the remaining 2 tablespoons ghee.

When hot, add the mustard seeds and fry until they turn gray, spatter, and pop, about 2 minutes.

Add the chillies, onion, garlic, ginger and curry leaves and sauté until the onion is soft and golden, about 5 minutes.

Stir in the garam masala and tomatoes ad cook for 1 minute.

Pour the onion mixture into the pan of cooked lentils, add the salt and simmer for 5 minutes to blend the flavours.

Transfer to a serving dish and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 8870% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 352mg 15%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 12% Vitamin C 16%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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