WASH all the dals and soak in water for 30 minutes. Put the lentils in a pan, add one litre water, chilli powder, turmeric powder, salt, green cardamom, cloves, black cardamom, cinnamon, bay leaves, ginger paste and garlic paste. Bring to a boil, lower the heat and simmer until the liquid is absorbed (remove scum at regular intervals). Heat ghee and add each tempering ingredients one after the other and pour over the simmering dals and stir well. Remove the lentils and pass through a fine mesh soup strainer into a separate pan. Return the lentils to heat, add tamarind pulp, whole wheat and (about 720 ml) water. Bring to a boil, lower the heat and simmer, stirring occasionally, until of thin custard consistency. Remove, sprinkle lemon juice, stir and adjust the seasoning. To serve: Remove to a bowl, garnish with crisp golden fried onions and mint leaves. Serve with paratha, phulka or rice, or as an accompaniment. NOTES : (Six dals simmered together and seasoned seven times)
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 54 (22%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 8.4mg||3 %|
|Sodium 101.4mg||3 %|
|Potassium 803.9mg||21 %|
|Total Carbohydrate 46.6g||14 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 36.4g|
|Protein 9.6g||14 %|
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Calories per serving: 244
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