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Lentil Dal

Yogic.Chef's picture
I serve Lentil Dal on the days I feel like cooking up something nutritious and tasty. My family loves it when I serve them this. Lentil Dal with hot chapatis. Try it for yourself!
  Red lentils 7 Ounce (200 Grams)
  Water 1 1⁄4 Pint (750 Milliliter)
  Turmeric 1 Teaspoon
  Bay leaf 1
  Ghee/Butter / oil 2 Tablespoon
  Mustard seeds 1 Teaspoon
  Cumin/Fennel seeds 1 Teaspoon
  Ground coriander 2 Teaspoon
  Tomatoes 2 , chopped
  Salt 1 Teaspoon
  Lemon juice 1 Tablespoon
  Chopped coriander 4 Tablespoon

Place the lentils in a pan with the water, turmeric and bay leaf.
Simmer for 15-20 minutes, until the lentils are tender.
Meanwhile, heat the ghee, butter or oil in a heavy frying pan.
Add the mustard and cumin or fennel seeds and cook over a high heat until they 'pop'.
Add the ground coriander and tomatoes and cook for another 5 minutes, then add the mixture to the cooked lentils.
Add more water if the mixture is too thick, or cook a little longer to make it thicker.
Add the salt and lemon juice, if desired.
Stir in the chopped coriander and serve at once.

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