Lentil Dal Recipe
Ingredients
| Red lentils | 7 Ounce (200 Grams) | |
| Water | 1 1⁄4 Pint (750 Milliliter) | |
| Turmeric | 1 Teaspoon | |
| Bay leaf | 1 | |
| Ghee/Butter / oil | 2 Tablespoon | |
| Mustard seeds | 1 Teaspoon | |
| Cumin/Fennel seeds | 1 Teaspoon | |
| Ground coriander | 2 Teaspoon | |
| Tomatoes | 2 , chopped | |
| Salt | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Chopped coriander | 4 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1124 Calories from Fat 308
% Daily Value*
Total Fat 35 g54.4%
Saturated Fat 18.9 g94.6%
Trans Fat 0 g
Cholesterol 80.4 mg26.8%
Sodium 1992.2 mg83%
Total Carbohydrates 149 g49.6%
Dietary Fiber 46.9 g187.6%
Sugars 11.9 g
Protein 59 g117.1%
Vitamin A 124.6% Vitamin C 97.9%
Calcium 30.7% Iron 97.6%
*Based on a 2000 Calorie diet
Directions
Simmer for 15-20 minutes, until the lentils are tender.
Meanwhile, heat the ghee, butter or oil in a heavy frying pan.
Add the mustard and cumin or fennel seeds and cook over a high heat until they 'pop'.
Add the ground coriander and tomatoes and cook for another 5 minutes, then add the mixture to the cooked lentils.
Add more water if the mixture is too thick, or cook a little longer to make it thicker.
Add the salt and lemon juice, if desired.
Stir in the chopped coriander and serve at once.
Chef
