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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (118g) Recipe makes 4 servings |
||
| Calories 239 | ||
| Calories from Fat 12 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.4g | 2% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 9mg | 0% | |
| Potassium 672mg | 19% | |
| Total Carbohydrate 41.7g | 13% | |
| Dietary Fiber 18.8g | 75% | |
| Sugars 3.7g | ||
| Protein 15.9g | 31% | |
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Dahl
By: JoyfulCook
Jan 30, 2006
A lentil recipe, to accompany curries. Made by memory after having watched the cook make this when I was a child. Serves 4-6
SERVES 4 -6
Ingredients
- 8 ounces yellow lentils (channa dhal)
- 2 medium onions, diced small
- 2 garlic cloves
- 2 teaspoons black mustard seeds
- 1/2 teaspoon chili powder
- 1 teaspoon turmeric
- 1 tablespoon coriander
- 1 teaspoon cumin
- salt and pepper
- water
Directions
1
Wash lentils and pick out all the brown bits (as otherwise this will color the dahl a brown color).2
Wash; place in a medium saucepan and cover with water 3-4 inches above lentils. Simmer for 45 minutes (lentils should be very soft when cooked), skimming the foam off the top of the water occasionally. Top up with extra water, if necessary.3
Strain lentils, retaining the liquid. Blend lentils with some of the liquid in blender until smooth. Add more water if necessary--blend should be like a thick paste. Put to one side.4
Place oil in medium saucepan. Add the mustard seeds and cook stirring until the seeds start to pop. Immediately add the onions and garlic. Cook, stirring until onions are soft. Add all the spices; stir and cook for another minute or two. Add the pureed lentils and stir well until fully mixed.5
This freezes extremely well. Serve with curry and rice as an accompaniment.
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Featured Reviews for This Recipe
From: Ginger Rose
On Jul 3, 2008
I loved this dahl recipe so its definitely one I'll be using again. Thanks!
From: mickeydownunder
On Dec 31, 2007
Look forward to making this one, TRUE! As looks HEAPS yummy and delicious too! Perhaps prior reviewer didn't wash lentils? Don't know! But definately in the New year, I will have a go.... cheers!
From: billybass496
On Dec 30, 2007
I don't know what happened to this dish, but it had the strangest dry, gritty taste. I have a feeling it has something to do with my cooking method. I did like the flavors, so I will definetly try it again. Thnaks
From: Sackville
On Feb 5, 2006
This was quite good, we were just a little unclear on the directions. We weren't sure if we should have drained the lentils before blending them and then added the water back in? As it was we had lentil soup after we blended them and we then had to boil them down for a few minutes to get a thicker texture. The seasoning was very nice, lots of flavour but not too spicy. However next time I think I would prefer the texture of lentils just beaten with a spoon, rather than blended very finely. Went well with naan breads and a great dish for vegetarian curry lovers in particular.
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