Boil lentils in water with tomato, green chilis, garlic, cayenne and turmeric until lentils soften and pulp. Season with salt and stir well.
I a small frying pan, make a tempering - an extra level of flavoring - by heating ghee and frying cumin, fennel and onions until all begin to brown slightly.
Add tempering to dal and stir well. Serve warm with a bowl of rice.
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|Serving Size: 1 Serving (185g)|
|Recipe Makes: 4|
|Calories from Fat: 42 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 8.4mg||3 %|
|Sodium 33.2mg||1 %|
|Potassium 489.8mg||13 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 6.6g||27 %|
|Sugars, other 28.1g|
|Protein 13.3g||19 %|
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Calories per serving: 223
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