Try this Lentil Dahl recipe, or contribute your own.
Suggest a better descriptionWash lentils & drain. Combine with 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices & turmeric. Bring to a boil, lower heat & simmer for 40 minutes, till lentils are tender & the water has been reduced significantly. Slice lemon thinly & add to the pot with salt, black pepper & cayenne. Simmer for a further 5 minutes. Just before serving, heat ghee till hot, add asafetida & cumin seeds & saute till the seeds begin to colour. Pour over top of dahl & serve over rice. Madhur Jaffrey, "An Invitation to Indian Cooking"
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 1 | ||
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Calories: 394 | ||
Calories from Fat: 329 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.5g | 49 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 91.6mg | 28 % | |
Sodium 15.4mg | 1 % | |
Potassium 419.4mg | 11 % | |
Total Carbohydrate 25.7g | 8 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 14.5g | ||
Protein 3.7g | 5 % | |
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: 394
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