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Mori Dal Recipe
|Husked pigeon peas/Green beans / egyptian lentils||1 1⁄2 Cup (24 tbs)|
|Onions||2 , chopped|
|Tomatoes||2 , chopped|
|Garlic||4 Clove (20 gm)|
|Turmeric powder||1 Teaspoon|
|Onions||4 , finely chopped|
Calories 499 Calories from Fat 144
% Daily Value*
Total Fat 16 g25.3%
Saturated Fat 9.6 g48%
Trans Fat 0 g
Cholesterol 40.2 mg
Sodium 122.6 mg5.1%
Total Carbohydrates 72 g24.1%
Dietary Fiber 16.1 g64.5%
Sugars 10.4 g
Protein 20 g39.8%
Vitamin A 10.8% Vitamin C 41.5%
Calcium 16.5% Iron 29%
*Based on a 2000 Calorie diet
Place in a pan with all ingredients, except seasoning.
Bring to boil, skim scum, lower heat and simmer till completely soft.
Pass dal through a coarse sieve, liquidise, or leave as it is, depending on taste.
It tastes best if passed through a sieve.
In the old days, we used a dal masher, with which it could be mashed and passed through a colander or sieve.
Heat ghee in a small frying pan and fry onions till crisp and light brown.
The secret is to fry onions on low heat, so that they get crisp without getting too brown and leathery.
Pour ghee and onions into a kasio (a small tinned copper bowl) and serve with dal and boiled rice and patio.