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Indian Dhal

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Ingredients

Adjust Servings:
1 1/4 cups red lentils (310 g)
1 tablespoon oil (original calls for ghee)
1 onion finely chopped
2 garlic cloves crushed
1 teaspoon garam masala
1 teaspoon ground turmeric
1/4 teaspoon ginger powder (or use 1/2 tbs grated fresh ginger)
2 2 tablespoons mint (optional) or 2 tablespoons coriander chopped (optional)
2 cups water (500ml)

Nutritional information

252.6
Calories
43 g
Calories From Fat
4.8 g
Total Fat
0.7 g
Saturated Fat
0 mg
Cholesterol
9.3 mg
Sodium
39 g
Carbs
7.1 g
Dietary Fiber
1.2 g
Sugars
15.4 g
Protein
145g
Serving Size

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Indian Dhal

Features:
    Cuisine:

    Nice easy recipe! It has a gentle flavor. I served with rice and mango lassi, and we quite enjoyed the meal. Thanks for sharing! Veggie Swap 50

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Indian Dhal,This spicy dhal recipe comes from Family Circle’s Fast Vegetarian Cookbook, which I received from a dear friend. It is quick and easy to make, yet really yummy! It is also very versatile as it can be eaten cold or transformed into a soup. I hope you enjoy!,Nice easy recipe! It has a gentle flavor. I served with rice and mango lassi, and we quite enjoyed the meal. Thanks for sharing! Veggie Swap 50


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    Steps

    1
    Done

    Rinse the Lentils Well Under Cold Water. Drain in a Colander.

    2
    Done

    Heat Oil or Ghee in a Large Pan. Add Onion and Cook Over Medium Heat For About 3 Minutes or Until Lightly Coloured and Soft.

    3
    Done

    Add Garlic, Ginger and Spices and Sautee Until Fragrant.

    4
    Done

    Now Add the Lentils and the Water. Bring to a Boil and Cook For 15 Minutes or Until Nealy All the Liquid Has Been Absorbed and the Lentils Are Soft.the Dhal Should Be Thick.

    5
    Done

    Sitr in the Chopped Herb of Your Choice.

    6
    Done

    Serve Warm With Naan Bread.

    Avatar Of Idalia Cisneros

    Idalia Cisneros

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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