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  Red lentils 1⁄2 Pound (225 Gram)
  Onion 1
  Garlic 3 Clove (15 gm)
  Vegetable oil 2 Tablespoon
  Fresh tomatoes 1 Pound (455 Gram, Or 1 Tin)
  Tomato puree 2 Tablespoon
  Butter 1 Ounce (30 Gram)
  Sea salt To Taste
  Freshly ground black pepper To Taste

1) After washing the lentils, cook them with three times their colume of cold water. Prior soaking is not needed.
2) To prepare the tomato sauce, fry the chopped garlic and onion in the oil. Add the peeled and chpped tomatoes and cook over low flame for about 20 minutes. Add the tomato puree and stir well.
3) Once the lentils are cooked, most of the water should have been absorbed by them. The tomato sauce should also be thick so that when the two are mixed together with some butter, the mixture has a consistency which is pretty thick and not runny at all.

Serve and use as required.

The preparation should ideally have an intense flavor. If that is missing and the sauce does not seem strong enough, some more garlic and tomato puree can be added.

Recipe Summary

Difficulty Level: 
Cook Time: 
40 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1451 Calories from Fat 477

% Daily Value*

Total Fat 54 g83.4%

Saturated Fat 18.7 g93.4%

Trans Fat 0 g

Cholesterol 61 mg20.3%

Sodium 349.9 mg14.6%

Total Carbohydrates 178 g59.5%

Dietary Fiber 49.4 g197.7%

Sugars 23.9 g

Protein 66 g131.6%

Vitamin A 92.9% Vitamin C 126.4%

Calcium 21.1% Iron 64.4%

*Based on a 2000 Calorie diet

Dhal Recipe