0 0
Mixed Dhal

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 tablespoons ghee (used 2 tbsp butter and 2 tbsp vegetable oil)
2 medium onions chopped finely
2 garlic cloves crushed
1 tablespoon grated fresh ginger
1 fresh green chile finely chopped (de-seeded if desired for less heat)
1 1/2 tablespoons black mustard seeds
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
2 teaspoons ground turmeric
1/4 teaspoon asafoetida powder (optional)

Nutritional information

503.4
Calories
132 g
Calories From Fat
14.7 g
Total Fat
8.5 g
Saturated Fat
20 mg
Cholesterol
328.3 mg
Sodium
72.9 g
Carbs
22.9 g
Dietary Fiber
19.2 g
Sugars
23.3 g
Protein
372g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Mixed Dhal

Features:
    Cuisine:

    Amazing! As far as I know This was made exactly as written and would make it again TY Daydreamer

    • 100 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Mixed Dhal,This tasty lentil curry uses a mixture of four types of lentils. The original recipe specified equal quantities of brown and red lentils, yellow mung beans (moong dhal) and green split peas. As I did not have those on hand, I improvised and used toor dhal, urid dhal, moong dhal and channa dhal (Bengal gram dhal). The result was a ‘moreish’, satisfyingly ‘meaty’ lentil curry.,Amazing! As far as I know This was made exactly as written and would make it again TY Daydreamer,I also made this without the coconut cream and with plain water instead of stock but it was still flavorful and very good. I also used 2 fresh tomatoes which I added to the onion after the spices and cooked for a couple of minutes before adding the water and dal. I cooked it in a presure cooker and allowed it to cook for about 3-4 whistles. Oh and for those without a scale 5 ounces of dal is equal to 2/3 cup.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Mix the Lentils Together in a Large Bowl and Wash in Several Changes of Water.

    2
    Done

    Heat the Ghee in a Large, Heavy-Based, Preferably Non-Stick Saucepan, and Add the Onion, Garlic, Ginger and Chili.

    3
    Done

    Cook, Stirring, Until Onion Is Soft, and Starting to Brown.

    4
    Done

    Add the Seeds and Powdered Spices, and Cook, Stirring Until Fragrant.

    5
    Done

    Add the Lentils Along With the Undrained Tomatoes and Stock, and Stir to Combine.

    6
    Done

    Bring to the Boil, Then Reduce Heat and Simmer, Covered, For About One Hour, Stirring Occasionally, Until Lentils Are Tender.

    7
    Done

    Add Small Amounts of Water from Time to Time If the Mixture Appears to Be Sticking, or Is Too Thick Before the Lentils Soften.

    8
    Done

    Add the Coconut Cream and Cilantro Just Before Serving, Stirring and Heating Through Over Low Heat.

    Avatar Of Matthew Ross

    Matthew Ross

    Burger boss creating juicy and flavorful burgers with unique toppings.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Ultimate Party-Perfect Taco Salad Dip Recipe
    previous
    Ultimate Party-Perfect Taco Salad Dip Recipe
    Pearls Sesame Noodles
    next
    Pearls Sesame Noodles
    Ultimate Party-Perfect Taco Salad Dip Recipe
    previous
    Ultimate Party-Perfect Taco Salad Dip Recipe
    Pearls Sesame Noodles
    next
    Pearls Sesame Noodles

    Add Your Comment

    one × five =