Recipe courtesy of Gandhi Mahal Restaurant
Recipe courtesy of Gandhi Mahal Restaurant
Episode:
Asia, Africa and India
Dal
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- Level: Easy
- Total: 1 hr 5 min
- Active: 1 hr 5 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 418
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 12 g
- Sugar
- 5 g
- Protein
- 25 g
- Cholesterol
- 0 mg
- Sodium
- 414 mg
- Level: Easy
- Total: 1 hr 5 min
- Active: 1 hr 5 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 418
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 12 g
- Sugar
- 5 g
- Protein
- 25 g
- Cholesterol
- 0 mg
- Sodium
- 414 mg
Ingredients
Directions
- Heat the canola oil over medium heat in a medium pot. Add 1/2 tablespoon cumin seeds and toast for a few seconds. Add the garlic and cook, stirring, until golden-brown, less than 1 minute. Add the onions and tomatoes. Cook about 2 minutes before adding the turmeric. Continue to cook until golden-brown.
- Add the lentils, and cook stirring, until the lentils are soft and change colors. Add 4 cups water, while stirring, and bring to a boil. Reduce to a simmer and cook stirring occasionally, until the lentils are tender, 20 to 30 minutes. Season with the 1/2 tablespoon salt and the remaining 1/2 teaspoon cumin seeds. Garnish with the cilantro.
Cook’s Note
This is a dairy-free, vegan-friendly recipe. Ghee can be substituted for the canola oil.
