Daal by Ottawabound
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Boil together in big pot4 cups of dry lentils (green or yellow, if available)10.5 cups of water1 can of coconut milk (lite, if you can get it)Fry1 tbsp butter1 cup chopped onions6 cloves crushed or chopped garlic3 tbsp curry powder3 tbsp garam masala1 tbsp ground coriander1 tbsp tumeric1 finely chopped chili pepper (optional)1 medium can diced tomatoes (796 ml)Add to lentils1 can tomato paste (6 oz)
(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.
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.
Nutritional Info 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
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