Nepali Lentil Dal

Nepali Lentil Dal
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 119.9
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 472.5 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 5.8 g
  • Protein: 5.6 g

View full nutritional breakdown of Nepali Lentil Dal calories by ingredient


Introduction

A basic lentil stew with a light curry flavour. Not spicy, but you can always add heat yourself. Make sure to get all your ingredients ready, then you can whip up this dish in a hurry. Notes: red lentils do not need soaking and cook quickly. Salt is added at the end because it may interfere with proper softening of the lentils. A basic lentil stew with a light curry flavour. Not spicy, but you can always add heat yourself. Make sure to get all your ingredients ready, then you can whip up this dish in a hurry. Notes: red lentils do not need soaking and cook quickly. Salt is added at the end because it may interfere with proper softening of the lentils.
Number of Servings: 4

Ingredients

    1 cup split red Lentils
    1medium Onion, diced
    2 stalks Celery, diced
    1 tbsp Canola Oil (or other vegetable oil)
    2 cloves Garlic, minced or microplaned
    1 tbsp Ginger, minced or microplaned
    1/2 tsp whole Mustard seed
    1/2 tsp whole Cumin seed
    1/2 tsp Turmeric, ground
    1/2 tsp Coriander, ground
    1/2 tsp black pepper, ground
    2.5 cup (8 fl oz) Water, tap
    3/4 tsp Salt
    Garnish
    1 medium Tomatoes, diced
    2 Green Onions, thinly sliced

Directions

Pick over and rinse lentils, then set aside to drain. Cut up onions, celery, garlic and ginger and measure spices. Heat a medium saucepan over medium heat and add oil. Add whole Mustard and cumin seeds, and stir until you hear the first pop, then add ground turmeric, coriander and pepper and stir until evenly mixed into oil. Add onion and stir until softened. Add celery, garlic and ginger, and stir until slight softened (about 2 minutes). Add drained lentils, stir to coat in spices then add water, bring to a gentle boil, cover and turn heat to low. Cook until lentils are soft, about 15 minutes. Stir in salt. Serve over rice and garnish with tomato and green onions. Other possible garnishes include butter (if you're not vegan), chopped fresh cilantro, or red chili paste.

Serving Size: Makes 4 large servings of about 1 cup each

Number of Servings: 4.0

Recipe submitted by SparkPeople user VANCOUVERLORI.