Daal: Indian Yellow Lentils
Daal: Indian Yellow Lentils is a main course that serves 4. One serving contains 282 calories, 20g of protein, and 2g of fat. For $2.79 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. 86 people have tried and liked this recipe. Head to the store and pick up water, tomatoes, juice of lemon, and a few other things to make it today. A couple people really liked this Indian dish. It is brought to you by I Knead to Eat. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an outstanding spoonacular score of 99%. Try Yellow Curry Lentils and Halloumi, Butter Dal Fry - Tempered Yellow Lentils, and Indian Lentils for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
3/4 teaspoon red chilli powder (kashmiri laal mirch powder)
1/2 cup chopped coriander (for garnishing)
Juice of half a lemon
1 cup red split lentils (masoor daal)
1 teaspoon salt
chopped tomatoes (for garnishing)
1/2 teaspooon turmeric powder (haldi)
3 cups water
Equipment:
bowl
pot
Cooking instruction summary:
InstructionsIn a medium sized bowl, soak the lentils in water for 15-20 minutes. Rinse the lentils and transfer to a medium sized pot and add the rest of the ingredients: water, salt, turmeric powder and red chilli powder. On medium high heat, boil the lentils for about 30 minutes, while occasionally stirring. The consistency of the daal can be adjusted by adding more water if it's too thick for your liking. Finish the daal by adding a the juice of half a lemon and garnish with chopped coriander and tomatoes. Serve with plain white rice or naan / roti.
Step by step:
1. In a medium sized bowl, soak the lentils in water for 15-20 minutes. Rinse the lentils and transfer to a medium sized pot and add the rest of the ingredients: water, salt, turmeric powder and red chilli powder. On medium high heat, boil the lentils for about 30 minutes, while occasionally stirring. The consistency of the daal can be adjusted by adding more water if it's too thick for your liking. Finish the daal by adding a the juice of half a lemon and garnish with chopped coriander and tomatoes.
2. Serve with plain white rice or naan / roti.
Nutrition Information:
covered percent of daily need
