Dal Nirvana (not my recipe)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 108.4
- Total Fat: 5.3 g
- Cholesterol: 15.4 mg
- Sodium: 174.0 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 3.3 g
- Protein: 4.8 g
View full nutritional breakdown of Dal Nirvana (not my recipe) calories by ingredient
Introduction
This recipe is soooo good and super cheap~RBThe original recipe can be found at
http://www.budgetbytes.com/2010/09/d
al-nirvana/ This recipe is soooo good and super cheap~RB
The original recipe can be found at
http://www.budgetbytes.com/2010/09/d
al-nirvana/
Number of Servings: 7
Ingredients
-
Total cost $2.59
Cost Per Serving: $0.37
Serves: 7
Ingredients
1 cup dry brown lentils $0.31
1 can (15 oz.) crushed or diced tomatoes $1.49
2 cloves garlic $0.12
1 inch fresh ginger $0.07
½ tsp cayenne pepper $0.03
½ tsp cumin $0.03
2 Tbsp butter $0.17
to taste salt and pepper $0.05
5 oz can evaporated milk or cream $0.75
¼ bunch fresh cilantro $0.37
Directions
Instructions
1 Place the lentils in a pot and cover with a couple inches of water. Bring to a boil over high heat and boil until tender (about ten minutes). Drain the lentils in a colander.
2 While the lentils are boiling, mince the garlic and peel and grate the ginger (use a small cheese grater). Return the drained lentils to the pot (medium heat) and add the butter, ginger, garlic, cayenne, cumin, salt and pepper.
3 Add the can of tomatoes and one cup of water. Stir it all together, bring it to a simmer then reduce the heat to low. Put a lid on the pot and let it simmer for half an hour. The mixture should be soft and thick after a half hour. If it is not, continue to simmer, adding more water if it dries out. You want the end product to be thick, not watery.
4 Stir in the evaporated milk or cream and garnish with fresh, chopped cilantro. Serve over rice or with naan bread for dipping!
Serving Size: Makes 7 generous servings when paired with rice and naan
Number of Servings: 7
Recipe submitted by SparkPeople user LUV2RUN72.
1 Place the lentils in a pot and cover with a couple inches of water. Bring to a boil over high heat and boil until tender (about ten minutes). Drain the lentils in a colander.
2 While the lentils are boiling, mince the garlic and peel and grate the ginger (use a small cheese grater). Return the drained lentils to the pot (medium heat) and add the butter, ginger, garlic, cayenne, cumin, salt and pepper.
3 Add the can of tomatoes and one cup of water. Stir it all together, bring it to a simmer then reduce the heat to low. Put a lid on the pot and let it simmer for half an hour. The mixture should be soft and thick after a half hour. If it is not, continue to simmer, adding more water if it dries out. You want the end product to be thick, not watery.
4 Stir in the evaporated milk or cream and garnish with fresh, chopped cilantro. Serve over rice or with naan bread for dipping!
Serving Size: Makes 7 generous servings when paired with rice and naan
Number of Servings: 7
Recipe submitted by SparkPeople user LUV2RUN72.