Dhal (Dal, Dahl, Lentil Puree)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 173.9
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 298.0 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 5.5 g
- Protein: 10.9 g
View full nutritional breakdown of Dhal (Dal, Dahl, Lentil Puree) calories by ingredient
Introduction
A tasty, healthy and filling vegan dish. Fat can be reduced by using cooking spray instead of oil. Salt can be omitted if you prefer, but taste is a little less intense that way. This is spicy, but not hot.NB All measures are Australian - 1 cup = 250 ML, 1 teaspoon = 5mL, 1 tablespoon - 20 mL. A tasty, healthy and filling vegan dish. Fat can be reduced by using cooking spray instead of oil. Salt can be omitted if you prefer, but taste is a little less intense that way. This is spicy, but not hot.
NB All measures are Australian - 1 cup = 250 ML, 1 teaspoon = 5mL, 1 tablespoon - 20 mL.
Number of Servings: 4
Ingredients
-
1 cup (170g/6 oz) dried red lentils
3 teaspoons grapeseed oil (or cooking spray)
1 large onion, finely sliced
2 cloves of garlic, crushed or finely chopped
2 teaspoons finely grated ginger
1/2 teaspoon ground tumeric
3 cups hot water
1/2 teaspoon salt (or to taste - can omit)
1/2 teaspoon garam masala
Directions
Wash lentils and drain well.
Heat oil, fry onion, ginger and garlic, until onion is golden brown.
Add turmeric, stir well.
Mix in drained lentils, fry for 2 minutes.
Add hot water, bring to the boil then reduce to simmer.
Cover and cook 20 minutes, until lentils are half cooked.
Add salt and garam masala, stir well and continue cooking until lentils are soft, and the dal is porridge consistency. If too much liquid, leave the lid off.
Makes four serves, can be doubled, tripled, etc.
Serve with brown rice, naan or pita bread.
A nice variation is to stir in some chopped spinach or silverbeet for the last 3 minutes of cooking.
To speed up cooking, use a pressure cooker.
Can also be done in a crock pot, but it will turn to mush.
Number of Servings: 4
Recipe submitted by SparkPeople user PHRASER.
Heat oil, fry onion, ginger and garlic, until onion is golden brown.
Add turmeric, stir well.
Mix in drained lentils, fry for 2 minutes.
Add hot water, bring to the boil then reduce to simmer.
Cover and cook 20 minutes, until lentils are half cooked.
Add salt and garam masala, stir well and continue cooking until lentils are soft, and the dal is porridge consistency. If too much liquid, leave the lid off.
Makes four serves, can be doubled, tripled, etc.
Serve with brown rice, naan or pita bread.
A nice variation is to stir in some chopped spinach or silverbeet for the last 3 minutes of cooking.
To speed up cooking, use a pressure cooker.
Can also be done in a crock pot, but it will turn to mush.
Number of Servings: 4
Recipe submitted by SparkPeople user PHRASER.