1 Place the lentils and yellow split peas in a saucepan with the onion, garlic, ginger, turmeric, cayenne and 1l (1?pt) of water and bring to the boil. Cover and simmer for 20 mins then uncover, and boil for 5-10 mins until the lentils have broken down to a pur?e and the split peas are tender. In a pan, fry the mustard seeds in 2 tbsp of vegetable oil until they pop then add the curry leaves, chillies and onion and cook until the onion is brown and crisp. Pour over the dhal and serve immediately.
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 6 | ||
Calories from Fat: 1 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 22.2mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.9g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6
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