Will need a pressure cooker.
1. Take 1 cup lentils and wash thoroughly (although some may be prewashed...lentils from my mother are not).
2. Add lentils plus 4-5 times the amount of water (1 cup lentil = 4 cups water).
3. Add 1-2 chopped tomatoes (or 1 can diced tomatoes). 1 can (12-14 oz diced tomatoes may be substituted for 1-2 cups water, depending on your thickness preference)
4. Add 1 tspn haldi (tumeric), 1 tspn salt
5. Optional additions: Crushed garlic, 1 minced jalapeno, 1/2 spoon crushed dhania (corriander), 1/2 tspn grated/shredded ginger, 6-8 oz tomato paste
6. After adding/mixing all ingredients, close the pressure cooker, and turn on high heat
7. Once the pressure cooker starts going, and the pressure valve is whirling around/making noise, let it cook for approx 10-15 minutes
8. After 10-15 minutes, turn off the heat but leave the cooker on the stove.
9. Once all the pressure has been released (safety valves are down), prepare the chonk: (1-2 tblspn heated oil, then add 1 tspn jeera (roasted cumin) and 1/8 tspn hing (I also add a 1/2 tspn red chilli flakes). Add the oil mixture (chonk) into the daal and mix well.
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Serving Size: 1 Serving (1032g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 944 | ||
Calories from Fat: 87 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 6726.1mg | 232 % | |
Potassium 9168.9mg | 241 % | |
Total Carbohydrate 195.2g | 57 % | |
Dietary Fiber 52g | 208 % | |
Sugars, other 143.2g | ||
Protein 51.3g | 73 % | |
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: 944
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