Delhi Dhal
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 141.6
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 8.4 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 8.7 g
- Protein: 8.1 g
View full nutritional breakdown of Delhi Dhal calories by ingredient
Introduction
I got this recipe from a friend who grew up in South India. This recipe hasn't been passed down for generations or anything. Her mom grew up in Delhi and this is from her neighbors/friends. I got this recipe from a friend who grew up in South India. This recipe hasn't been passed down for generations or anything. Her mom grew up in Delhi and this is from her neighbors/friends.Number of Servings: 8
Ingredients
-
2 large tomatoes, chopped coarsely
1 med red onion, chopped finely
1/8 tsp turmeric
4 - 5 HOT green chilies (or wayyy less if you want)
1 inch, by 1 inch, by 3 inches piece of fresh ginger, peeled
3 med cloves of garlic, chopped
2 tsp vegetable oil
1 tsp amchur (dried mango powder) OR 1 - 2 tsp lemon juice
salt
1.5 tsp garam masala
3 tsp "dhania" or coriander seed powder
1.5 tsp "jeera" or cumin powder
4 cups cooked whole mung beans (often labelled "moong dal" )
1/2 bunch cilantro, chopped coarsely
Directions
in a large pot, heat oil. when oil is hot, add onions and garlic and stir - leave on med heat while the onions "sweat" or turn translucent. add the turmeric and stir well. (note: at this point, if you spill any of this on you, it will stain. DO NOT SPILL. wear an apron!)
add in the dhania, jeera, and garam masala, incorporating well into the oil. add the tomato. cook.
meanwhile, if you can access a blender, blend together the ginger and chilies. if you can't, chop it really finely. mix it into the stuff in the pot.
add enough water to make a soupy sort of gravy and turn the heat on high.
add the cooked beans to the gravy and bring the whole mixture to a boil.
when its boiling (the tricky part) taste it and add salt and amchur accordingly. the sourness/saltyness should be to your taste!
fish out some of the beans/gravy (maybe about 1 cup?) and blend until smooth and pureed. pour back into the dhal.
when heated through and cooked, garnish with cilantro.
serve with roti or cooked rice (if going traditional), or its good with cooked quinoa or crusty bread or a pita.
enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user XMYAIMISTRUE.
add in the dhania, jeera, and garam masala, incorporating well into the oil. add the tomato. cook.
meanwhile, if you can access a blender, blend together the ginger and chilies. if you can't, chop it really finely. mix it into the stuff in the pot.
add enough water to make a soupy sort of gravy and turn the heat on high.
add the cooked beans to the gravy and bring the whole mixture to a boil.
when its boiling (the tricky part) taste it and add salt and amchur accordingly. the sourness/saltyness should be to your taste!
fish out some of the beans/gravy (maybe about 1 cup?) and blend until smooth and pureed. pour back into the dhal.
when heated through and cooked, garnish with cilantro.
serve with roti or cooked rice (if going traditional), or its good with cooked quinoa or crusty bread or a pita.
enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user XMYAIMISTRUE.