Dal Nirvana
HB-6832 · Hand-built original · Indian
Brown lentils are boiled, then simmered with canned tomatoes, butter, ginger, garlic, cayenne and cumin, and finished with evaporated milk and fresh cilantro.
IndianMain course1 hr 10 minServes 6212 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: lentils
Pairs well with: Basmati Rice, Naan
Servings:6quantities adjust to match
Ingredients
- 1 cup dry brown lentils ($0.31)
- 1 15oz. can crushed or diced tomatoes ($1.49)
- 2 cloves garlic ($0.12)
- 1 inch fresh ginger ($0.07)
- 1/2 tsp cayenne pepper ($0.03)
- 1/2 tsp ground cumin ($0.03)
- 2 Tbsp butter ($0.17)
- salt and pepper to taste ($0.05)
- 1/2 cup evaporated milk or cream ($0.75)
- 1/4 bunch fresh cilantro ($0.37)
Method
- Cover the dry brown lentils with a couple of inches of water in a pot, boil them over high heat for about 10 minutes until tender, and drain them.
- Return the drained lentils to the pot over medium heat with the butter, grated fresh ginger, minced garlic, cayenne pepper, ground cumin, salt and pepper.
- Pour the crushed or diced tomatoes and 1 cup of water over the spiced lentils, bring the pot to a simmer, cover it, and cook on low for 30 minutes, adding a splash of water if the dal starts to dry out.
- Check that the lentils have gone soft and the mixture has thickened rather than staying watery.
- Stir the evaporated milk or cream through the hot dal, scatter chopped fresh cilantro over the top, and serve the lentils in deep bowls.
Prep: 10 min · Cook: 60 min · Total: 70 min
Nutrition (per serving, where published)
212 kcalCalories
11 gProtein
28.3 gCarbs
6.4 gFat
3.4 gSaturates
0.6 gFibre
2 gSugars
54 mgSodium
16 mgCholesterol
504 mgPotassium
84 mgCalcium
3.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data