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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 94.9
  • Total Fat: 1.4 g
  • Cholesterol: 1.7 mg
  • Sodium: 140.9 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 5.0 g
  • Protein: 5.2 g

View full nutritional breakdown of Daal by Ottawabound calories by ingredient
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Daal by Ottawabound

Submitted by: OTTAWABOUND

Introduction

This is a very inexpensive protein meal that can be made in big batches (this makes almost 20 cups), frozen, refrigerated for up to a week, can be watered down to use as a soup, is great reheated with cauliflower, carrots, peas, spinach, squash, added to it for a complete meal and is, of course, fabulous with a half cup of brown or basmati rice. If you don't have all the spices, double on the the curry powder, it is still pretty tasty--I sometimes use a quarter cup of curry paste in a pinch. And the hot chili pepper is optional for those who don't like hot stuff (I use a mild curry powder or paste). This is a very inexpensive protein meal that can be made in big batches (this makes almost 20 cups), frozen, refrigerated for up to a week, can be watered down to use as a soup, is great reheated with cauliflower, carrots, peas, spinach, squash, added to it for a complete meal and is, of course, fabulous with a half cup of brown or basmati rice. If you don't have all the spices, double on the the curry powder, it is still pretty tasty--I sometimes use a quarter cup of curry paste in a pinch. And the hot chili pepper is optional for those who don't like hot stuff (I use a mild curry powder or paste).
Number of Servings: 18

Ingredients

    Boil together in big pot
    4 cups of dry lentils (green or yellow, if available)
    10.5 cups of water
    1 can of coconut milk (lite, if you can get it)

    Fry
    1 tbsp butter
    1 cup chopped onions
    6 cloves crushed or chopped garlic
    3 tbsp curry powder
    3 tbsp garam masala
    1 tbsp ground coriander
    1 tbsp tumeric
    1 finely chopped chili pepper (optional)
    1 medium can diced tomatoes (796 ml)

    Add to lentils
    1 can tomato paste (6 oz)



Directions

(This menu can be halved and the canned ingredients frozen for next time if you only want 8-10 servings)

In a big pot combine the water, coconut milk (you can substitute an extra 1.5 cups of water if you don't have coconut milk) and lentils. Bring to a boil and then reduce to a simmer.

Meanwhile, in a 9-12 inch non-stick pan, add butter, melt at medium high heat and then brown onions--will need to stir continuously and maybe add a bit of water as onions brown (all the butter flavor with very little of the fat!).
Once onions are browned add garlic, stirring continuously, then all powdered spices or curry pastes. Keep stirring and add cchopped chili pepper (optional). Add water as necessary to keep from burning, but keep at thick paste.
Add tomato paste and cook for another 2 minutes, stirring.

Add this mixture to lentils/water at about the half hour mark, along with the can of diced tomatoes. Allow to simmer for another half hour, stirring about 5 minutes or so. It is ready to eat after an hour, but flavors intensify if you let simmer at very low heat for another hour.

Number of Servings: 18

Recipe submitted by SparkPeople user OTTAWABOUND.






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Member Ratings For This Recipe

  • Ottowabound, you questioned what the T stands for, t-spoon, or tbsp. The big T stands for tbsp. the small t stands for t-spoon. Hope this will help you. - 6/9/10

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