Dal Nirvana (not my recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Total cost $2.59Cost Per Serving: $0.37Serves: 7Ingredients1 cup dry brown lentils $0.311 can (15 oz.) crushed or diced tomatoes $1.492 cloves garlic $0.121 inch fresh ginger $0.07½ tsp cayenne pepper $0.03½ tsp cumin $0.032 Tbsp butter $0.17to taste salt and pepper $0.055 oz can evaporated milk or cream $0.75¼ bunch fresh cilantro $0.37
Instructions
1 Place the lentils in a pot and cover with a couple inches of water. Bring to a boil over high heat and boil until tender (about ten minutes). Drain the lentils in a colander.
2 While the lentils are boiling, mince the garlic and peel and grate the ginger (use a small cheese grater). Return the drained lentils to the pot (medium heat) and add the butter, ginger, garlic, cayenne, cumin, salt and pepper.
3 Add the can of tomatoes and one cup of water. Stir it all together, bring it to a simmer then reduce the heat to low. Put a lid on the pot and let it simmer for half an hour. The mixture should be soft and thick after a half hour. If it is not, continue to simmer, adding more water if it dries out. You want the end product to be thick, not watery.
4 Stir in the evaporated milk or cream and garnish with fresh, chopped cilantro. Serve over rice or with naan bread for dipping!
Serving Size: Makes 7 generous servings when paired with rice and naan
Number of Servings: 7
Recipe submitted by SparkPeople user LUV2RUN72.
1 Place the lentils in a pot and cover with a couple inches of water. Bring to a boil over high heat and boil until tender (about ten minutes). Drain the lentils in a colander.
2 While the lentils are boiling, mince the garlic and peel and grate the ginger (use a small cheese grater). Return the drained lentils to the pot (medium heat) and add the butter, ginger, garlic, cayenne, cumin, salt and pepper.
3 Add the can of tomatoes and one cup of water. Stir it all together, bring it to a simmer then reduce the heat to low. Put a lid on the pot and let it simmer for half an hour. The mixture should be soft and thick after a half hour. If it is not, continue to simmer, adding more water if it dries out. You want the end product to be thick, not watery.
4 Stir in the evaporated milk or cream and garnish with fresh, chopped cilantro. Serve over rice or with naan bread for dipping!
Serving Size: Makes 7 generous servings when paired with rice and naan
Number of Servings: 7
Recipe submitted by SparkPeople user LUV2RUN72.
Nutritional Info Amount Per Serving
- Calories: 108.4
- Total Fat: 5.3 g
- Cholesterol: 15.4 mg
- Sodium: 174.0 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 3.3 g
- Protein: 4.8 g
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