Simple Gujarati Dal
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 112.9
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 575.7 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 4.3 g
- Protein: 4.8 g
View full nutritional breakdown of Simple Gujarati Dal calories by ingredient
Introduction
A very tasty and filling dish. Two people will likely eat this in one sitting. A very tasty and filling dish. Two people will likely eat this in one sitting.Number of Servings: 4
Ingredients
-
DAL:
1 c. lentils
1/2 tsp turmeric
1 tsp salt
4 c. water
TEMPERING OIL:
1.5 tbsp oil
1 tsp black mustard seeds (optional)
1/2 tsp cumin seeds
3 whole dried red chilis
1 fresh hot green chili, minced
1 small garlic clove, minced
1/4 tsp cayenne pepper
FINISH:
juice of half a lemon or lime
3 heaping tbsp of chopped fresh cilantro
Directions
1. Combine dal ingredients in a large saucepan, bring to a boil, skim the scum off the top, reduce heat, cover, and simmer for 20-30 minutes until lentils are soft.
2. In the meantime, prepare the rest of the ingredients (chop, measure, etc)
3. Remove about 1/2 c. of lentils, mash with spoon, and return to pot. Simmer uncovered for another 5 minutes until it's a nice texture.
4. As the lentils thicken, heat the oil with mustard & cumin seeds in a small pan over medium high heat. Cover & cook, stirring frequently, until Mustard seeds crackle & cumin turns brown, about 1-2 minutes. Add cayenne & some drops of water to stop the cooking.
5. Add half of the tempering oil (less red chilis), half of the cilantro, and the lime juice to the lentils. Simmer another 5 minutes.
6. Serve in bowls & top each with remaining oil & sprinkling of cilantro.
Makes four 1 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TACTRA81.
2. In the meantime, prepare the rest of the ingredients (chop, measure, etc)
3. Remove about 1/2 c. of lentils, mash with spoon, and return to pot. Simmer uncovered for another 5 minutes until it's a nice texture.
4. As the lentils thicken, heat the oil with mustard & cumin seeds in a small pan over medium high heat. Cover & cook, stirring frequently, until Mustard seeds crackle & cumin turns brown, about 1-2 minutes. Add cayenne & some drops of water to stop the cooking.
5. Add half of the tempering oil (less red chilis), half of the cilantro, and the lime juice to the lentils. Simmer another 5 minutes.
6. Serve in bowls & top each with remaining oil & sprinkling of cilantro.
Makes four 1 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TACTRA81.