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Lentil Potato Dal

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Ingredients
  Light butter 1 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Garlic 4 Clove (20 gm), minced
  Grated peeled ginger 1 Tablespoon (Fresh One)
  Salt 1 1⁄4 Teaspoon
  Cumin seeds 1 Teaspoon
  Ground turmeric 1 Teaspoon
  Ground coriander seeds 1⁄2 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Water 3 Cup (48 tbs)
  Tomatoes 3 Medium, seeded and chopped
  Baking potatoes 2 Medium, peeled and cut into 1/2 inch pieces
  Dried red lentils 1 Cup (16 tbs) (Small Lentils)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Red wine vinegar 2 Tablespoon
Directions

1. Melt butter in a large saucepan over medium heat. Add onion; saute 3 minutes. Stir in garlic and ginger; saute 1 minute. Add salt and next 5 ingredients; cook 1 minute. Add water, scraping pan to loosen browned bits. Stir in tomato, potato, and lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potato mixture is tender.
2. Stir parsley and vinegar into potato mixture.

Recipe Summary

Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegan, Vegetarian
Interest: 
Healthy

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4.063335
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1315 Calories from Fat 145

% Daily Value*

Total Fat 17 g25.8%

Saturated Fat 8.4 g41.8%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 2514.7 mg104.8%

Total Carbohydrates 230 g76.6%

Dietary Fiber 51.1 g204.3%

Sugars 23.7 g

Protein 67 g133.8%

Vitamin A 128.4% Vitamin C 214.2%

Calcium 37.2% Iron 114.4%

*Based on a 2000 Calorie diet

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Lentil Potato Dal Recipe