Dal Thoy
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 50.6
- Total Fat: 1.7 g
- Cholesterol: 3.1 mg
- Sodium: 235.8 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 2.2 g
- Protein: 2.4 g
View full nutritional breakdown of Dal Thoy calories by ingredient
Introduction
This is a simple Lentil recipe made with split Pigeon Peas(Toovar/Toor/Arhar)dal or a mix of Mung Dal and Red Masoor Dal taken in equal quantities.Easy to make the calorie-count is comparable as well.In fact it is the same.Dal is an integral part of every Indian meal and is given the respect it deserves. This is a simple Lentil recipe made with split Pigeon Peas(Toovar/Toor/Arhar)dal or a mix of Mung Dal and Red Masoor Dal taken in equal quantities.Easy to make the calorie-count is comparable as well.In fact it is the same.Dal is an integral part of every Indian meal and is given the respect it deserves.Number of Servings: 10
Ingredients
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1cup Toor(Toovar/Arhar)Dal
OR
0.5cupYellow Mung Dal+0.5cupRed Masoor Dal
1.5tsp.finely minced Ginger Root
0.5cup chopped Ripe Red Tomatoes
1tbsp.Ghee(Clarified Butter)
1tsp.Asafoetida(Hing)powder
1tbsp.Black Mustard Seeds(Rai)
1tsp.Fenugreek(Methi)seeds
6-7 Sweet Curry Leaves(Curry Patta/Kadhilimb)
1small lump of Jaggery OR
1tsp.Brown Cane Sugar
1tsp.Turmeric powder
6-7Dry Red Kashmiri Chillies
Salt to taste.
3tbsps.Chopped fresh Coriander(Cilantro)leaves
Directions
Pressure cook the Dal(or Dals) with 0.5tsp.Turmeric Powder,0.5tsp.Asafoetida(Hing)powder,0.5cup chopped Red Tomatoes and 1.5tsp.finely minced Ginger Root for 5-6 whistles.
When cooled,mash well together to form a smooth mixture.Add Salt to taste and the Jaggery/Brown Sugar and set aside.Heat the Ghee in a heavy bottomed Vessel on slow flame.When hot season with the1tsp. Fenugreek(Methi)seeds,1tbsp.Black Mustard Seeds,6-7Curry Leaves,0.5tsp.Turmeric powder,0.5tsp.Asafoetida powder and the dry red chillies in the order mentioned.Add the mashed Dal mix and simmer till well heated through.Adjust the thickness of the dish according to taste.Garnish with chopped Coriander(Cilantro) Leaves and seve hot with Indian Breads and Steamed rice.
Number of Servings: 10
Recipe submitted by SparkPeople user KOMAL53.
When cooled,mash well together to form a smooth mixture.Add Salt to taste and the Jaggery/Brown Sugar and set aside.Heat the Ghee in a heavy bottomed Vessel on slow flame.When hot season with the1tsp. Fenugreek(Methi)seeds,1tbsp.Black Mustard Seeds,6-7Curry Leaves,0.5tsp.Turmeric powder,0.5tsp.Asafoetida powder and the dry red chillies in the order mentioned.Add the mashed Dal mix and simmer till well heated through.Adjust the thickness of the dish according to taste.Garnish with chopped Coriander(Cilantro) Leaves and seve hot with Indian Breads and Steamed rice.
Number of Servings: 10
Recipe submitted by SparkPeople user KOMAL53.
Member Ratings For This Recipe
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MARYAM1234
