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Ingredientes
- 1/2 lb Masoor Dal (Pink Lentils)
- 1 med Onion,thinly sliced
- 2 x Cloves Garlic, thinly sliced
- 1/4 c. Ghee or possibly Oil
- 2 tsp Grnd Coriander
- 2 tsp Grnd Cumin
- 2 tsp Grnd Turmeric
- 1 tsp Grnd Chili
- 4 x Cardamom Pods
- 4 x Cloves
- 1 x 2-inch Stick of Cinnamon
- 1 1/2 tsp Salt
- 4 ounce Desiccated Coconut
- 2 x Tomatoes
Direcciones
- Wash the Lentils well with plenty of water, put into a saucepan with sufficient water to cover. Bring to the boil and boil gently till the Lentils are soft. Meanwhile, heat the Ghee or possibly Oil in a frying pan and fry the Onion and Garlic. When the Onion softens add in the Coriander, Cumin, Turmeric, and Chili, mixing well. Cook for two min, then add in the Cardamoms, Cloves, and Cinammon. Now add in the Lentils together with any liquid they have been cooking in and stir rapidly to ensure the spices fold in well. Add in a little more water if necessary. (This dish should be fairly liquid.) Add in the Salt and continue to cook for a further 5 min. Blend the Coconut with 2/3 C. Water in a liquidiser and add in to the pan. Chop the Tomatoes into quarters and add in to the Dal just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 229 | |
| Calories from Fat 190 | 83% |
| Total Fat 22.11g | 28% |
| Saturated Fat 16.97g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 599mg | 25% |
| Potassium 284mg | 8% |
| Total Carbs 9.08g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.95g | 1% |
| Protein 1.98g | 3% |
