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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%
detailed view... how is this calculated?

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Dhal

Recipe #153866 | 1¾ hours | 35 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: JoyfulCook
Jan 30, 2006

A great lentil recipe, to accompany curries, a wonderful blend of spices that is a great addition as a side dish to any Indian Curry. Made by memory after having watched the cook make this many times when I was a child. Serves 4-6

SERVES 4 -6 (change servings and units)

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: sprue

On May 22, 2009

very good and easy too. i added some celery and peas into it. and added a bullion cube to my lentils and found that was enough salt for the whole dish, no more needed. very versitile and fun.. and delicious.

0 people found this review helpful

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From: Ginger Rose

On Jul 3, 2008

I loved this dahl recipe so its definitely one I'll be using again. Thanks!

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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!

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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.

5 people found this review helpful

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