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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (317g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 gingerroot |
||
| Calories 259 | ||
| Calories from Fat 70 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.8g | 12% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 13mg | 0% | |
| Potassium 659mg | 18% | |
| Total Carbohydrate 35.3g | 11% | |
| Dietary Fiber 16.3g | 65% | |
| Sugars 3.6g | ||
| Protein 13.5g | 26% | |
Ingredients
- 1 cup dried red lentils
- 3 cups water
- 1 diced onion
- 2-3 garlic cloves, diced (or crushed)
- 1/2 gingerroot, peeled and chopped
- 1/2 (14 1/2 ounce) can chopped tomatoes
- 2 teaspoons curry powder
- 1/4 teaspoon red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2-3 tablespoons cooking oil
- salt and pepper
Directions
1
Heat water in pot until boiling.2
Add lentils and boil for one minute.3
Reduce heat to a simmer.4
Simmer lentils until they resemble a thick paste.5
While lentils are simmering, heat oil in frying pan.6
Add onion, garlic and ginger. Fry until soft. Add curry, chili, cumin, coriander, salt and pepper, sauté for 2-3 minutes.7
Add tomatoes and sauté for another 3-5 minutes. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes.8
Serve as is or over basmati rice.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Beans > Lentils
- Cuisine > Asian > Southern > Indian
- Cuisine > Asian > Southern > Pakistani
- Preparation > Time to Make > < 60 mins
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Michelle from Central Time
On Jan 20, 2009
I didn't think I could possibly eat anything with half a gingerroot in it, so I only put in half a teaspoon. This turned out to give it a pleasant mild warmth, and even though I messed up the timing and had to let it sit around too long, D said he wanted to hide the rest in the bedroom to keep it to himself! That's the first time I've made a dhal good enough for a comment like that! This made four very smallish servings.
From: Aram
On Dec 17, 2008
I like this dhal recipe because it's simple and can be built upon easily. For example I added a couple teaspoons of black mustard, a handful of unsweetened coconut, and as I took the dhal off the burner, a good about of fresh spinach.
From: QG
On Oct 22, 2008
This was really good! I used chicken broth and a whole can of tomatoes. I can't get red lentils, so I used regular brown ones. I'll try to find reds next time.
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