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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (319g) Recipe makes 4 servings The following items or measurements are not included below: asafetida powder |
||
| Calories 210 | ||
| Calories from Fat 42 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.7g | 7% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 592mg | 24% | |
| Potassium 378mg | 10% | |
| Total Carbohydrate 31.6g | 10% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 1.3g | ||
| Protein 12.6g | 25% | |
Ingredients
- 1 cup red lentil (masoor dal)
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon fresh ginger, finely grated
- 1 green chili pepper, chopped
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 tablespoon oil
- 1/2 teaspoon black mustard seeds
- 1 dried red chili, broken into pieces and seeds removed
- 1 pinch asafetida powder
- 1/2 lime, juice of or lemon, juice of
- chopped cilantro (to garnish)
Directions
1
Boil water.2
Add lentils. When it comes back to a boil, cook for five minutes uncovered, then turn the heat down and cover, cook for 15 minutes.3
Add salt, ginger, chile, coriander, cumin and tumeric. Cook for ten more minutes until lentils are very soft.4
Turn heat down to low.5
In a small pan, heat oil until very hot. Add mustard seeds. When they have finished popping, add chili pieces and then asafoetida. Pour hot oil into lentil pot and cover quickly.6
Turn off heat and let sit for five minutes. Add lemon or lime juice, adjust seasonings. Serve with cilantro.
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- Main Ingredient > Beans > Lentils
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: adania
On May 13, 2009
It took my lentils about twice as long to cook as the recipe calls for, but the results were delicious! I also substituted garlic powder for the asafoetida powder. Be careful not to singe the chilis in the hot oil: I suggest turning off the heat after the mustard seeds pop, and then adding the chili to the hot oil.
From: canthelpmyself
On Mar 21, 2009
this absolutely bowled me over. I have never had a dahl like this. I reminded me of the sea and would be the most beautiful paring with prawns or other seafood. I was very disappointed with it and thought it a disaster until I added the lemon juice and then it like magic. I added extra chili and tinned tomatoes. Thank you for posting, it is outstanding. I am about to make it again with some pumpkin I've got.
From: Chef #510217
On Jul 16, 2008
This recipe for dal is excellent! I didn't have any asafetida powder, so I added a little garlic powder instead, and the results were wonderful. I also substituted chili powder (about 1/2 teaspoon) for the red chili. The results were nicely spicy without being overpowering. This is one to make again!
From: Stardustannie
On Sep 22, 2008
This was a lovely tasting Dal...very easy to put together and all the flavours shine. My vegetarian DD really enjoyed this served over steamed ice. Thanks for sharing
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