Yellow Lentil Dal
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 66.1
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 535.3 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 3.0 g
- Protein: 3.2 g
View full nutritional breakdown of Yellow Lentil Dal calories by ingredient
Number of Servings: 7
Ingredients
-
1 medium onion
Green Chilis
Turmeric
Yellow Lentils
Vegetable Oil
Black Mustard Seed
Cumin Seeds
1 can petite diced tomatoes
Cilantro
Basmati Rice
Directions
*You WILL need a pressure cooker!*
If you cook lentils over the stove, it will take forever to cook and won't taste as good.
First, before you read I would like to clarify that the calorie and fat content of this recipe is relatively low. However it is skewed because Sparkrecipes does not have all the ingredients listed. I tried to add them myself, but it was difficult finding the correct ingredients on the web.
First, soak one cup of lentils (preferably yellow, aka tur daal) for a couple hours in water.
Second, dice up one medium onion and a couple serrano chilis. If you can find green chilis at your local international food market, then that will work better. Keep the seeds intact. Set aside.
In a pressure cooker, add the soaked lentils and about 2 cups of water. Add salt, chilis, and turmeric. Seal and cook on medium for about 20 minutes.
While the lentils are cooking, heat up one tablespoon of oil. After oil is hot, add the cumin and black mustard seed. When the mustard seed starts to make a popping/fizzle sound, add the onions and sautee until golden brown. Add a regular can of petite diced tomatoes. Stir regularly until the sauce in the tomatoes begins to thicken.
After the lentils cook, remove the lid. The lentils should be a creamy chicken soup consistency. Add the tomato/onion mixture. Stir and leave over low heat for a few minutes. Top of with some chopped up cilantro.
Serve over a bed of basmati rice. You can add some lemon juice to reduce the heat of the spices, or eat it with low-fat plain yogurt. Add more salt to your own liking. Enjoy!
Number of Servings: 7
Recipe submitted by SparkPeople user IKINSPELGUD.
If you cook lentils over the stove, it will take forever to cook and won't taste as good.
First, before you read I would like to clarify that the calorie and fat content of this recipe is relatively low. However it is skewed because Sparkrecipes does not have all the ingredients listed. I tried to add them myself, but it was difficult finding the correct ingredients on the web.
First, soak one cup of lentils (preferably yellow, aka tur daal) for a couple hours in water.
Second, dice up one medium onion and a couple serrano chilis. If you can find green chilis at your local international food market, then that will work better. Keep the seeds intact. Set aside.
In a pressure cooker, add the soaked lentils and about 2 cups of water. Add salt, chilis, and turmeric. Seal and cook on medium for about 20 minutes.
While the lentils are cooking, heat up one tablespoon of oil. After oil is hot, add the cumin and black mustard seed. When the mustard seed starts to make a popping/fizzle sound, add the onions and sautee until golden brown. Add a regular can of petite diced tomatoes. Stir regularly until the sauce in the tomatoes begins to thicken.
After the lentils cook, remove the lid. The lentils should be a creamy chicken soup consistency. Add the tomato/onion mixture. Stir and leave over low heat for a few minutes. Top of with some chopped up cilantro.
Serve over a bed of basmati rice. You can add some lemon juice to reduce the heat of the spices, or eat it with low-fat plain yogurt. Add more salt to your own liking. Enjoy!
Number of Servings: 7
Recipe submitted by SparkPeople user IKINSPELGUD.