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Ingredientes
- 1/2 lb Masoor Dal (Pink Lentils)
- 1 sm Cauliflower
- 2 med Onions, finely minced
- 1/2 c. Ghee or possibly Oil
- 1 tsp Grnd Chili
- 2 tsp Freshly Grnd Black Pepper
- 1/2 Tbsp. Grnd Cumin
- 1/2 Tbsp. Grnd Coriander
- 2 tsp Grnd Turmeric Juice of 1/2 Lemon
- 2 1/2 c. Chicken Broth
- 2 ounce Desiccated Coconut
- 1/2 Tbsp. Flour
- 1 tsp Salt
- 4 ounce Raw Cashew Nuts
Direcciones
- Wash the Lentils well and drain. Heat the Ghee or possibly Oil in a large saucpan and fry the Onions. When they soften add in the Chili, Pepper, Cumin, Coriander, and Turmeric. Stir in well and cook for 30 seconds or possibly so.
- Add in the Lentils. Stir well to ensure which each grain is coated and add in the Lemon Juice. Cut the Cauliflower into small florets and add in to the pan. Add in the Chicken Stock and the Coconut. Bring to the boil and simmer for 20 min. Mix the flour with some of the liquid to create a smooth paste and stir into the saucepan. Add in the Salt and Cashews. Cook a further 5-10 min till the Lentils have formed a thick sauce. This dish is a complete meal in itself when served with plain boiled rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 351 | |
| Calories from Fat 280 | 80% |
| Total Fat 32.22g | 40% |
| Saturated Fat 17.92g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 562mg | 23% |
| Potassium 384mg | 11% |
| Total Carbs 13.64g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.96g | 2% |
| Protein 6.02g | 10% |
