Delhi Dhal
- Number of Servings: 8
Ingredients
2 large tomatoes, chopped coarsely1 med red onion, chopped finely1/8 tsp turmeric4 - 5 HOT green chilies (or wayyy less if you want)1 inch, by 1 inch, by 3 inches piece of fresh ginger, peeled3 med cloves of garlic, chopped2 tsp vegetable oil1 tsp amchur (dried mango powder) OR 1 - 2 tsp lemon juicesalt1.5 tsp garam masala3 tsp "dhania" or coriander seed powder1.5 tsp "jeera" or cumin powder4 cups cooked whole mung beans (often labelled "moong dal" )1/2 bunch cilantro, chopped coarsely
in a large pot, heat oil. when oil is hot, add onions and garlic and stir - leave on med heat while the onions "sweat" or turn translucent. add the turmeric and stir well. (note: at this point, if you spill any of this on you, it will stain. DO NOT SPILL. wear an apron!)
add in the dhania, jeera, and garam masala, incorporating well into the oil. add the tomato. cook.
meanwhile, if you can access a blender, blend together the ginger and chilies. if you can't, chop it really finely. mix it into the stuff in the pot.
add enough water to make a soupy sort of gravy and turn the heat on high.
add the cooked beans to the gravy and bring the whole mixture to a boil.
when its boiling (the tricky part) taste it and add salt and amchur accordingly. the sourness/saltyness should be to your taste!
fish out some of the beans/gravy (maybe about 1 cup?) and blend until smooth and pureed. pour back into the dhal.
when heated through and cooked, garnish with cilantro.
serve with roti or cooked rice (if going traditional), or its good with cooked quinoa or crusty bread or a pita.
enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user XMYAIMISTRUE.
add in the dhania, jeera, and garam masala, incorporating well into the oil. add the tomato. cook.
meanwhile, if you can access a blender, blend together the ginger and chilies. if you can't, chop it really finely. mix it into the stuff in the pot.
add enough water to make a soupy sort of gravy and turn the heat on high.
add the cooked beans to the gravy and bring the whole mixture to a boil.
when its boiling (the tricky part) taste it and add salt and amchur accordingly. the sourness/saltyness should be to your taste!
fish out some of the beans/gravy (maybe about 1 cup?) and blend until smooth and pureed. pour back into the dhal.
when heated through and cooked, garnish with cilantro.
serve with roti or cooked rice (if going traditional), or its good with cooked quinoa or crusty bread or a pita.
enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user XMYAIMISTRUE.
Nutritional Info Amount Per Serving
- Calories: 141.6
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 8.4 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 8.7 g
- Protein: 8.1 g
Member Reviews