Red Lentil Curry (Masoor Dal)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 235.4
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,362.8 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 7.9 g
- Protein: 15.0 g
View full nutritional breakdown of Red Lentil Curry (Masoor Dal) calories by ingredient
Introduction
This tasty curry is extremely healthy. Its my secret weapon! It takes quite a while to cook, especially if you are beginner. BUT once you have mastered it, you can whip up a batch and freeze it in single servings. I eat this almost every day, and it keeps you satisfied for an extremely long time. This tasty curry is extremely healthy. Its my secret weapon! It takes quite a while to cook, especially if you are beginner. BUT once you have mastered it, you can whip up a batch and freeze it in single servings. I eat this almost every day, and it keeps you satisfied for an extremely long time.Number of Servings: 10
Ingredients
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2.5 cups red lentils, whole
1.5 tsp salt
5 cups water
1 large red onion (must be red), finely chopped
1 head of garlic (12 cloves roughly), finely chopped
1 3-inch piece of ginger, finely chopped
1/2 head of celery, finely chopped
1 pinch dried chili flakes
1 pinch pepper
1 tsp cumin seeds
2 tsp salt
2 1/4 tsp ground turmeric
2 tsp garam masala
4tbsp Spicy Spaghetti Seasoning by Clubhouse
1/2 bunch cilantro, finely chopped
1 cup vegetable broth
2.5 cups water
1.5 tbsp tomato paste
2 tbsp EVOO
Directions
In a large pot, cook the lentils with salt and water until they are soft, but still hold their shape. If you have a pressure cooker, this will work well, cook until about 5th whistle on med-high heat. If using split lentils, use half the cooking time.
Heat oil in wok or large frying pan. Once hot, add cumin seeds and let sputter for a second, then add onion. Fry onion until translucent,stirring continually, a few minutes.
Add garlic, ginger, celery, chili flakes, and salt. Fry for 5 minutes, stirring continually. Then add everything except for cilantro, and turn heat down to medium. Cook for two minutes, stirring the whole time.
Add vegetable broth and simmer for ten minutes. Once the surface is frothy, add to lentils and water. Should be a thick pea soup consistency, or a bit thinner. Can add more water.
Garnish with cilantro, and serve hot.
Pour over rice if desired, or eat as is.
Makes 10-2 cup servings.
*it is important to use good spices. Superstore does not carry good asian spices, you will most likely need to stop at an ethnic food store, such as an east Indian store. Also the onions must be RED or it wont work.
Number of Servings: 10
Recipe submitted by SparkPeople user TTSMARTIN.
Heat oil in wok or large frying pan. Once hot, add cumin seeds and let sputter for a second, then add onion. Fry onion until translucent,stirring continually, a few minutes.
Add garlic, ginger, celery, chili flakes, and salt. Fry for 5 minutes, stirring continually. Then add everything except for cilantro, and turn heat down to medium. Cook for two minutes, stirring the whole time.
Add vegetable broth and simmer for ten minutes. Once the surface is frothy, add to lentils and water. Should be a thick pea soup consistency, or a bit thinner. Can add more water.
Garnish with cilantro, and serve hot.
Pour over rice if desired, or eat as is.
Makes 10-2 cup servings.
*it is important to use good spices. Superstore does not carry good asian spices, you will most likely need to stop at an ethnic food store, such as an east Indian store. Also the onions must be RED or it wont work.
Number of Servings: 10
Recipe submitted by SparkPeople user TTSMARTIN.