Try this Mixed Lentil Curry recipe, or contribute your own.
Suggest a better descriptionWash lentils thoroughly. Soak in water deep enough to cover them completely for 2-8 hours. Drain and rinse the lentils. Put lentils in a large saucepan and add water until the water is about 2 inches above the level of the lentils. Bring to a boil and allow to cook one hour or until very soft. Add additional water if needed while cooking. Salt the lentils to taste. While the lentils are cooking, heat the coconut oil over medium heat in a small frying pan. Add the onions and fry until golden in color. Add the coriander, ground cumin, turmeric, and cayenne. Cook an additional 2-3 minutes, stirring frequently. Stir into the lentils. In the same frying pan, heat ghee over medium heat. When hot, add the cumin seed, mustard seed, fennel seed and fenugreek seed. Fry until spluttering stops. Add tomatoes and yogurt and cook and additional 4-5 minutes. Stir into the lentils. Add cilantro to the lentils and cook an additional 2-3 minutes or until heated through.
Note: Pancharatna Dal is available at Indian grocers. If you can't find it, mix together equal quantities of moong dal, urad dal, chana dal, masoor dal, and toor dal.
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 232 | ||
Calories from Fat: 183 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.3g | 27 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 25.8mg | 8 % | |
Sodium 87.2mg | 3 % | |
Potassium 289.5mg | 8 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 9.8g | ||
Protein 2.5g | 4 % | |
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: 232
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