Try this Hot Samar. Ferment, Davis, h., p200 recipe, or contribute your own.
Suggest a better descriptionACTIVATE Rinse the pulses separately, put them in two separate bowls
and cover with filtered water. Add 2 teaspoons lemon juice to each bowl
and allow to soak overnight.
The next day. drain and rinse the pulses very well and put in a small
saucepan. Fill the pan with enough cold filtered water to come up S cm
in) above the pulses and bring to the boil. Cook untl very tender and
collapsing. topping up with water to keep the consistency quite watery.
Once cooked, whisk the dal briefly to help break up any lumps of lentils
then set aside without draining.
Heat a small, dry frying pan and toast the cumin, coriander and
fenugreek seeds until aromatic. Remove from the heat and allow to cool
briefly before grinding in a spice grinder or mortar andpestle. Set aside.
Heat 1-2 tablespoons of the ghee in a large frying pan over medium heat
and cook the shallots for 10-15 minutes, until softened and beginning
to brown. Add the carrot and tomatoes, followed by the ground cumin,
coriander, fenugreek, turmeric and chilli flakes. Pour in the dal, and
stir well.
Heat the remaining 2 tablespoons of ghee in a small frying pan. Add
the mustard seeds and, once they begin to pop, throw in the curry
leaves, coriander stems and green chillies - beware the spluttering!
Immediately tip this spice mix into the dal, add the sugar and bring
to the boil. Simmer for 10 minutes with the lid on. Season to taste and
serve with the reserved coriander leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (676g) | ||
Recipe Makes: 1 | ||
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Calories: 131 | ||
Calories from Fat: 37 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 175.5mg | 6 % | |
Potassium 480mg | 13 % | |
Total Carbohydrate 24.6g | 7 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 15.4g | ||
Protein 5.6g | 8 % | |
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: 131
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