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Ingredientes
- 2 cups cooked red split lentils or 1 cup washed lentils + 2 cups water
- 3-4 cloves chopped garlic
- 1 inch piece minced ginger
- ½ tsp turmeric
- 1 tbsp any neutral virgin oil or ghee
- salt to taste
- 2 cups washed chopped fresh fenugreek leaves or 2 tsp *dried fenugreek leaves
- ½ tsp cumin seeds
- 1 hot green chilly
- 1 medium tomato chopped or handful of cherry tomatoes halved
Direcciones
- Cook the lentils with salt and turmeric in a large pot. Be careful it initially foams to the top.
- For Tempering
- In the meanwhile, Warm oil and add cumin seeds, as they crackle add ginger and chopped fenugreek leaves and saute for a minute.
- Add garlic, chilly and saute further, add tomatoes and cook till broken down.
- Add cooked lentils. If using *Dried Fenugreek crush by gently rubbing between your palms and sprinkle over the dal.
- Stir. Bring to a boil and serve hot with rice.
- *You should find fresh Fenugreek in any Indian grocery store this time of the year. If not available use dried fenugreek leaves. Also called Quasuri or Kasuri Methi.
- *The amount of leaves might seem a lot at first, but like any greens they wilt down.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 299 | |
| Calories from Fat 50 | 17% |
| Total Fat 5.94g | 7% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 794mg | 23% |
| Total Carbs 54.25g | 14% |
| Dietary Fiber 22.5g | 75% |
| Sugars 1.18g | 1% |
| Protein 20.93g | 33% |
