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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 158.9
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 875.4 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 5.3 g
  • Protein: 5.9 g

View full nutritional breakdown of Sweet and sour red lentils calories by ingredient
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Sweet and sour red lentils

Submitted by: JWOURMS

Introduction

By Madhur Jaffrey

This is the closest thing I've found to Dhansak from my local takeaway - minus all the ghee mind.
http://www.bbc.co.uk/food/recipes
/sweetandsourredlenti_5132.pdf
this can be used as a base for all sorts of veg. I like it with seafood too.
By Madhur Jaffrey

This is the closest thing I've found to Dhansak from my local takeaway - minus all the ghee mind.
http://www.bbc.co.uk/food/recipes
/sweetandsourredlenti_5132.pdf
this can be used as a base for all sorts of veg. I like it with seafood too.

Number of Servings: 4

Ingredients

    250g/9oz/1¼ cups red lentils
    ¼tsp ground turmeric
    2 tbsp mustard or any other vegetable oil
    ½ tsp brown mustard seeds
    ½ tsp panch phoran
    4 hot dried red chillies
    1 bay leaf
    1¼-1½ tsp salt
    2 tbsp thick tamarind paste or to taste
    1 tbsp sugar or to taste

    Panch phoran is a mix of spices:
    1 tbsp nigella seeds
    1 tbsp black mustard seeds
    1 tbsp fenugreek seeds
    1 tbsp fennel seeds
    1 tbsp cumin seeds

Directions

Wash the lentils in several changes of water until the water runs
clear. Put them in a medium-sized pan with the turmeric and mix.
Cover with 1l/1¾pt/4½ cups water. Bring the lentils to the boil over a
medium-high heat. Reduce the heat to low, cover partially and
simmer for 40 minutes or until the lentils are tender. Stir now and
then during the last 10 minutes. When the lentils are cooked, mash
with a spoon to a pulp-like consistency.
2. Heat the oil in a large, wide, preferably non-stick pan or wok over a
medium-high heat. When hot, add the mustard seeds. As soon as
they pop, a matter of seconds, add the panch phoran, chillies and a
bay leaf. Stir and fry for 5-6 seconds or until the chillies darken in
colour. Add the cooked lentils, 150ml/5fl oz water and the salt. Stir to
mix. Add the tamarind paste, a little at a time to get the sourness you
desire. Add just enough sugar to balance the sourness. Bring to the
boil. Turn the heat to low and simmer for 8-10 minutes. The finished
dal should have the consisitency of a thick purée.

Number of Servings: 4

Recipe submitted by SparkPeople user JWOURMS.






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