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Ingredientes
- 150 gm split red lenfils
- 1/2 tsp turmeric pwdr
- 2 Tbsp. tamarind pulp diluted in 4 Tbsp. of water and lumps removed
- 4 x green chillies sliced
- 2 Tbsp. jaggery grated
- 2 Tbsp. peanuts roasted
- 2 Tbsp. sunflower oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds large healthy pinch asafoetida
- 1/2 tsp fanugreek seeds
- 12 x curry leaves
- 2 Tbsp. coriander leaves minced salt
Direcciones
- Wash the lentils and bring them to the boil in 200ml water then simmer.
- When nearly done add in the turmeric tamarind green chillies jaggery peanuts and salt.
- Simmer till the lentils are completely cooked.
- Heat the oil in a small pan.
- Drop in the mustard seeds.
- When they crackle add in the cumin asafoetida fenugreek seeds and curry leaves.
- Reduce the heat to prevent burning.
- Take off the heat after a minute and pour the oil and spices into the lentil mix.
- Stir well.
- Serve very warm garnished with fresh coriander leaves.
- This dal goes best with plain boiled rice a vegetable and a savoury pickle.
- A sweet and sour dish which provide a change of taste in a simple meal. Comes from Gujarat
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 372g | |
| Calories 740 | |
| Calories from Fat 394 | 53% |
| Total Fat 44.49g | 56% |
| Saturated Fat 7.03g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 1079mg | 45% |
| Potassium 978mg | 28% |
| Total Carbs 73.59g | 20% |
| Dietary Fiber 16.1g | 54% |
| Sugars 29.43g | 20% |
| Protein 22.74g | 36% |
