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Ingredientes
- 150 ml Vegetable oil, ( 1/4 pint)
- 1 lrg Onion, sliced thinly
- 2 x Cinnamon sticks
- 500 gm Masoor dal, (red lentils) (1lb)
- 1/2 tsp Minced fresh ginger
- 600 ml Vegetable stock, (1 pint)
- 600 ml Warm water, (1 pint)
- 1/2 tsp Chilli pwdr
- 1/2 x Lemon
- 1 x Garlic clove, minced
- 1/2 x Fresh green chilli, minced
- 2 x Bay leaves crumbled
- 15 gm Fresh coriander leaves minced, ( 1/2 ounce)
- Â Â Salt
Direcciones
- Heat 75ml (3 floz) of the oil in a large, deep saucepan over a medium-low heat and cook three-quarters of the sliced onion for about 5 min, till soft.
- Add in the cinnamon sticks, lentils and ginger, and cook for about 10 min, stirring frequently.
- Add in the stock, warm water and chilli pwdr. Season with salt, bring to the boil and boil rapidly for about 10 min.
- Squeeze the juice from the lemon half and add in to the pan with the squeezed lemon shell. Cook for a further 50 min, stirring frequently. Remove the lemon shell.
- Meanwhile, chop the remaining sliced onion, heat the remaining oil in a small frying-pan and cook the minced onion, garlic, chilli and bay leaves for about 10 min, till the onion is browned.
- Add in this mix, including the oil, to the lentils when they are cooked.
- Sprinkle with minced coriander and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 6 servings | |
| Calories 228 | |
| Calories from Fat 208 | 91% |
| Total Fat 23.51g | 29% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.59g | |
| Cholesterol 0mg | 0% |
| Sodium 406mg | 17% |
| Potassium 84mg | 2% |
| Total Carbs 5.54g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.02g | 1% |
| Protein 0.7g | 1% |
