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Ingredients
- 1/4 c. Butter
- 2 tsp Black Mustard Seeds
- 1 x Onion, Finely Minced
- 2 x Cloves Garlic, Finely Minced
- 1 Tbsp. Ginger Root, Grated
- 1 tsp Turmeric
- 2 x Green Chiles, Finely Minced
- 1 c. Red Lentils
- 4 c. Water
- 1Â 1/4 c. Coconut Lowfat milk
- 1 tsp Salt
Directions
- Heat the butter in a large saucepan over a moderate heat. Add in the mustard seeds and cover the pan. When you can hear the seeds popping, add in the onion, garlic, and ginger root. Cook, uncovered, till they are soft and the garlic is brown, about 7 - 8 min.
- Stir in the turmeric and green chilies and cook for 1 - 2 min till the chilies soften a little.
- Add in the lentils and cook for 2 min, stirring frequently, till the lentils begin to turn translucent/soft.
- Add in the water, coconut lowfat milk, and salt. Stir well. Bring to a boil, then reduce the heat, and simmer for 40 min, or possibly till the desired consistency is reached. You may like it more liquid than I do, in that case 40 min will be about right, but cook it longer if you prefer a thicker consistency. (However, if you intend to reheat the dal later rather then eat it straightaway, cook for only 30 min to allow for reheating time.)
- Serve immediately while piping warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 686g | |
| Recipe makes 2 servings | |
| Calories 680 | |
| Calories from Fat 294 | 43% |
| Total Fat 33.88g | 42% |
| Saturated Fat 22.56g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1359mg | 57% |
| Potassium 1161mg | 33% |
| Total Carbs 69.5g | 19% |
| Dietary Fiber 33.3g | 111% |
| Sugars 6.02g | 4% |
| Protein 27.55g | 44% |
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