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Ingredientes
- North India
- 1/4 c. Channa dal
- 1/4 c. Urad dal
- 1/4 c. Masur dal
- 1/4 c. Toovar dal
- 1/4 c. Mung dal
- 5 c. Water
- 1/2 tsp Turmeric
- 1/2 tsp Cayenne pepper
- 1 Tbsp. Oil, or possibly ghee
- 1 lrg Onions, minced, finely
- 1 Tbsp. Garlic cloves, crushed
- 1 tsp Cumin seed
- 1 tsp Garam masala
- 2 lrg Tomatoes, minced
- 1 tsp Salt, or possibly more to taste
Direcciones
- Rinse dals. Bring water to boil in large pot. Add in dals, stir, and bring back to boil. Remove from heat, cover, and let sit 2 hrs.
- Add in turmeric and cayenne to dal and bring water to boil. Reduce heat slightly and simmer till dal is tender, approximately 35 min.
- 10-15 min before dal is ready, begin cooking spice mix. Heat oil in heavy skillet or possibly saucepan over medium-high heat. When warm, add in onion and garlic and fry 2-3 min, stirring frequently. Add in cumin and garam masala and cook another minute. Add in tomatoes and salt and cook till tomatoes have been reduced, approximately 10 min.
- Add in onion mix to dal and stir well. Cook 2-3 min more to blend flavors. Taste for salt and adjust seasoning. Serve warm in one large bowl or possibly in individual-sized bowls with chapatti or possibly central Asian naan.
- Sylvia's comments: I have no idea why this used five different dals, the turmeric colored them all yellow. This was too spicy and not flavorful sufficient to suit me or possibly the family. The coconut roti was superb with it, though!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 421g | |
| Recipe makes 4 servings | |
| Calories 66 | |
| Calories from Fat 34 | 52% |
| Total Fat 3.87g | 5% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 600mg | 25% |
| Potassium 283mg | 8% |
| Total Carbs 7.8g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.72g | 2% |
| Protein 1.41g | 2% |
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