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Ingredientes
- 1/2 c. channa dal (yellow lentils) see * Note
- 3 Tbsp. oil - (to 4 tbspns)
- 1 piece fresh ginger root - (1" long) chopped
- 6 x garlic cloves minced
- 1 bn spinach minced
- 1 x potato peeled, minced
- 1 lrg carrot minced
- 1/2 x eggplant minced
- 2 lrg tomatoes minced
- 1 x onion minced
- 2 x serrano peppers minced
- 2 c. water
- 1/4 tsp turmeric
- 1 x mint sprig leaves only
- 1 tsp grnd coriander
- 2 Tbsp. dry fenugreek see * Note
- Â Â Salt to taste
- 2 tsp lemon juice
- Â Â Minced cilantro for garnish
Direcciones
- * Note: Channa dal (yellow lentils) and dry fenugreek can be found at Indian markets.
- Soak the channa dal in sufficient water to cover for 1 hour.
- Heat the oil in a large saucepan over medium heat, add in the ginger and garlic, and cook till fragrant (about 1 minute). Add in the spinach, potato, carrot, eggplant, tomatoes, onion, serranos and liquid removed channa dal. Add in the water, turmeric, mint, coriander, fenugreek and salt to taste and bring to a boil. Cover, reduce the heat and simmer the mix till the dal is soft, about 25 to 30 min.
- Using an immersion blender, mash the vegetables and dal till blended, but so which you have some bits of vegetables and whole dal left. Don't puree. The dish should be creamy. (Mama always used an old-fashioned wooden churner-type of a beater and later moved onto a manual beater. I prefer a hand-held electric mixer). Add in the lemon juice and stir well. Garnish with the cilantro. Serve with basmati rice, cucumber-yogurt raita and pappadums.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 8 servings | |
| Calories 108 | |
| Calories from Fat 50 | 46% |
| Total Fat 5.68g | 7% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.13g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 540mg | 15% |
| Total Carbs 13.35g | 4% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.43g | 2% |
| Protein 3.13g | 5% |
