In a large pot, cook the lentils, mung beans or peas in stock or water along with the salt and tumeric. Drain, but reserve the liquid.
Saute the onions, garlic, and the rest of the spices in the oil until the onions are golden brown, stirring continuously.
Mix the drained lentils or peas with the sauted spices and reheat gently. When hot, stir in the coconut milk. If the Dhall is too dry or thick, add some of the reserved liquid.
For a lighter, less sweet version of this dish, substitute 1 cup chopped tomatoes for the coconut milk.
Adapted From: New Recipes From Moosewood Restaurant
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|Serving Size: 1 Serving (576g)|
|Recipe Makes: 4|
|Calories from Fat: 154 (29%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 3.8mg||1 %|
|Sodium 1118.8mg||39 %|
|Potassium 1220.5mg||32 %|
|Total Carbohydrate 72.7g||21 %|
|Dietary Fiber 29.1g||116 %|
|Sugars, other 43.6g|
|Protein 25g||36 %|
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Calories per serving: 528
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