Lentil Dal
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 251.0
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 43.6 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 10.4 g
- Protein: 11.5 g
View full nutritional breakdown of Lentil Dal calories by ingredient
Introduction
I've used safflower oil instead of ghee because I tend to have safflower oil on hand usually. It's pretty flavorless, so it doesn't really hurt anything. Sometimes I add in a bit of skim milk at the end to fill out the flavor. I've used safflower oil instead of ghee because I tend to have safflower oil on hand usually. It's pretty flavorless, so it doesn't really hurt anything. Sometimes I add in a bit of skim milk at the end to fill out the flavor.Number of Servings: 4
Ingredients
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* Lentils, 2 cup
* Red Ripe Tomatoes, 3 large whole (3" dia)
* Ginger Root, 2 tsp
* Garlic, 3 cloves
* *Safflower Oil, oleic, 3 tbsp
* Bay Leaf, 1 tsp, crumbled
* *Hot Chili Peppers, 1 pepper (or 1 tsp. sambal oelek)
* Spinach, fresh, 0.5 package (10 oz)
* 2 tbsp. garam masala
* salt, pepper, cumin to taste
Directions
Chop tomatoes and rinse and drain spinach.
Mince garlic and ginger.
Put lentils in a pot with about 4 cups of water. Bring to a boil and then continue to cook over medium heat until lentils reach desired tenderness. Check the consistency of the lentils periodically and add more water if needed.
Heat oil in a nonstick skillet on medium-high heat. Add garlic, ginger, chili pepper (or sambal oelek), and bay leaf and fry till golden. Add garam masala and tomatoes. Continue to cook, stirring frequently, until tomatoes begin to fall apart. Add spinach, and continue to cook till spinach is wilted. Add cooked lentils and combine thoroughly. Add salt, pepper, and cumin to taste.
Makes 4 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user FRAGGLEKERITH.
Mince garlic and ginger.
Put lentils in a pot with about 4 cups of water. Bring to a boil and then continue to cook over medium heat until lentils reach desired tenderness. Check the consistency of the lentils periodically and add more water if needed.
Heat oil in a nonstick skillet on medium-high heat. Add garlic, ginger, chili pepper (or sambal oelek), and bay leaf and fry till golden. Add garam masala and tomatoes. Continue to cook, stirring frequently, until tomatoes begin to fall apart. Add spinach, and continue to cook till spinach is wilted. Add cooked lentils and combine thoroughly. Add salt, pepper, and cumin to taste.
Makes 4 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user FRAGGLEKERITH.
Member Ratings For This Recipe
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