Nepali Lentil Dal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup split red Lentils1medium Onion, diced2 stalks Celery, diced1 tbsp Canola Oil (or other vegetable oil)2 cloves Garlic, minced or microplaned1 tbsp Ginger, minced or microplaned1/2 tsp whole Mustard seed1/2 tsp whole Cumin seed1/2 tsp Turmeric, ground1/2 tsp Coriander, ground1/2 tsp black pepper, ground2.5 cup (8 fl oz) Water, tap3/4 tsp SaltGarnish1 medium Tomatoes, diced2 Green Onions, thinly sliced
Pick over and rinse lentils, then set aside to drain.
Cut up onions, celery, garlic and ginger and measure spices.
Heat a medium saucepan over medium heat and add oil. Add whole Mustard and cumin seeds, and stir until you hear the first pop, then add ground turmeric, coriander and pepper and stir until evenly mixed into oil.
Add onion and stir until softened.
Add celery, garlic and ginger, and stir until slight softened (about 2 minutes).
Add drained lentils, stir to coat in spices then add water, bring to a gentle boil, cover and turn heat to low. Cook until lentils are soft, about 15 minutes.
Stir in salt.
Serve over rice and garnish with tomato and green onions.
Other possible garnishes include butter (if you're not vegan), chopped fresh cilantro, or red chili paste.
Serving Size: Makes 4 large servings of about 1 cup each
Number of Servings: 4.0
Recipe submitted by SparkPeople user VANCOUVERLORI.
Serving Size: Makes 4 large servings of about 1 cup each
Number of Servings: 4.0
Recipe submitted by SparkPeople user VANCOUVERLORI.
Nutritional Info Amount Per Serving
- Calories: 119.9
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 472.5 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 5.8 g
- Protein: 5.6 g
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