Peeli Dal (Lentil Curry)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Lentils, 100 grams Cold water 500mlHot Chilli Peppers, 1 green pepper, deseeded and very finely slicedGarlic cloves, 3, finely slicedTurmeric, ground, 0.5 tsp Ginger Root, 1" finely sliced into matchstick shapeRed Ripe Tomatoes, 1 large, finely choppedOlive Oil, 1 tbsp (remove)Onion, medium 0.5, sliced Cumin seed, 1 tsp garam masala, 0.5 tbsp Pinch of asafoetida (optional)Coriander, fresh, handful, chopped
Place the lentils, water, chilli, turmeric, and salt in saucepan, bring to boil and fast boil for 2 - 3 mins. Turn heat down, partially cover and simmer for about 15 mins. Skim off any scum that forms on the surface. (If you can't give the pan your full attention, cook uncovered on a low heat, adding an extra 100ml water and an extra 10 mins.)
Add the tomatoes and cook until the lentils start to break down and cloud the water, aprrox 20 mins or so.
Heat the oil in the pan, add the cumin and asafoetida (if using), add the sliced onion, ginger and garlic and fry gently until cooked and browned. Add to the pan along with the garam masala and coriander and serve hot.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Add the tomatoes and cook until the lentils start to break down and cloud the water, aprrox 20 mins or so.
Heat the oil in the pan, add the cumin and asafoetida (if using), add the sliced onion, ginger and garlic and fry gently until cooked and browned. Add to the pan along with the garam masala and coriander and serve hot.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 113.9
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 9.6 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 4.2 g
- Protein: 4.3 g
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