Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place lentils in a colander and rinse under running cold tap water. | 2. Add lentils to a medium-sized, but deep, saucepan. | 3. For each cup of lentils, add 2 cups of water to the saucepan. | 4. Bring to the boil, turn heat down, and simmer 10 to 20 minutes. | 5. Do not allow lentils to become mushy- they should still be'al dente'. | 6. Drain when cooked. | 7. Melt ghee or butter over a medium flame. | 8. Add onions, garlic and ginger, and saute until onions are soft and light brown in colour. | 9. Add spices and salt, and cook a couple of minutes until lightly fried and bubbling. | 10. Add dahl, and stir well. | 11. Add 1/4 to 1/2 cup of water. | 12. Cook over low heat for 15 minutes, or until gravy thickens, stirring from time to time so that the dahl doesn't stick to the bottom of the pan. | 13. Add more water if necessary, or if a thinner dahl is desired. | 14. Garnish with fresh cilantro to serve. | 15. Variation: Add two chopped tomatoes with the onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
gingerroot	1	tablespoon	minced	-	-	-	-
ghee	2	tablespoons		-	-	-	-
red chili powder	1 1/2	1/2	ground	-	-	-	-
coriander	4 1/2	teaspoons	ground	24.138	4.4542	1.002	1.4394
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
clove	5	cloves		-	-	-	-
cinnamon	1	inch		-	-	-	-
salt	1	teaspoon		-	-	-	-
red lentil	8	ounces		811.9295	143.1082	54.2269	4.9215
water	1/4 - 1/2	cup		0.0	0.0	0.0	0.0
cilantro leaf			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.