Easy Dahl Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 kg moong dahl (this can be split peas, mung beans, lentils, whatever dried pulse you have)
6 cups steamed basmati rice
1/2 bunch fresh spinach (as much fresh or frozen spinach as you wish to add)
1 (400 g) can chopped tomatoes (or equivalent fresh...more or less)
1/2-1 tbsp cumin seed (more or less )
1/2-1 tbsp chili flakes (more or less , *optional*)
1/2 tsp garlic powder (or 1 clove fresh garlic or half tsp asafoetida, more or less)
1 tsp black mustard seeds
1/2 tsp coriander powder
2 tbsp ghee (or olive , peanut , or macadamia oil)
salt (to taste)

Directions:

NB ALL spices and quantities are adjustable, you can leave out one or more spices. If you like a thinner dahl, add more water. If you like a thicker dahl, add less water. This serves more if used as a side dish.
Pick through dried pulses for stones or other foreign material in a plastic bowl or ice- cream container.
Rinse several times by swishing water in this container, like washing rice.
Place in dutch oven or extra large saucepan and cover with water about two inches over the top.
Bring to the boil and simmer for about 10 minutes.
Drain pot, and save the water for your plants.Cover with fresh water and bring to boil.
Simmer for about 30-4o minutes until dahl is tender, or mushy, however you like it. You can add more boiling water from your kettle as you are cooking, if you think it's getting dry. Some kinds of pulse take longer than others, and some absorb more water.
Then stir in tomato and spinach,
Whilst dahl is still simmering gently, place oil in a small frypan, and heat. Add the spices to the hot oil and fry whilst stirring until the cumin seeds darken and begin to roast 30sec-1&1/2 mins - be careful, the mustard seeds may start to pop and spit.
As soon as the spices begin to darken and roast, tip the contents into your dahl pot and stir. BE CAREFUL, YOU ARE ADDING FAT TO WATER. STAND BACK FROM THE POT AS YOU ADD.
Add salt to taste.
Serve over steamed Basmati rice.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	283.28 Kcal (1186 kJ)
Calories from fat	41.47 Kcal
		% Daily Value*
Total Fat	4.61g	7%
Cholesterol	7.58mg	3%
Sodium	24.27mg	1%
Potassium	169.34mg	4%
Total Carbs	58.15g	19%
Sugars	0.07g	0%
Dietary Fiber	2.06g	8%
Protein	5.01g	10%
Vitamin C	5mg	8%
Iron	57.7mg	321%
Calcium	24mg	2%

Amount Per 100 g
Calories	173.31 Kcal (726 kJ)
Calories from fat	25.37 Kcal
		% Daily Value*
Total Fat	2.82g	7%
Cholesterol	4.64mg	3%
Sodium	14.85mg	1%
Potassium	103.6mg	4%
Total Carbs	35.58g	19%
Sugars	0.04g	0%
Dietary Fiber	1.26g	8%
Protein	3.07g	10%
Vitamin C	3.1mg	8%
Iron	35.3mg	321%
Calcium	14.7mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Tomato Coconut Rice

Basmati rice, Tomato puree and 8 more..
Masala Meusi

Cumin, Mace, Poppy seed, Mustard seeds, Coriander, ground and 2 more..
Pantry Salsa

Diced tomatoes with onion, drained and 8 more..
Coffee Crusted Tenderloins

Coarse salt & freshly ground black pepper ( kosher or sea) and 22 more..
Smoked Aubergine Curry/baingan Ka Bharta

Aubergine/eggplant/brinjal/baingan, Cumin seeds and 12 more..
Tuscan Pork Wraps

Garlic powder, Dried oregano, Ground coriander and 9 more..
Casserole Supreme

Frozen crescent dinner roll, thawed, Ground chuck, Tomato and 7 more..
Stolen Spice Rub/ Seasoning Mix!

Brown sugar, Chili powder, Paprika, Cumin, Salad oil and 5 more..
Eggplant and Dhal Curry With Basmati Rice

Eggplant, Lentils, White basmati rice, Olive oil, Turmeric and 12 more..
Kashmiri Methi Chaman

Fenugreek leaves, Spinach leaves, Cottage cheese (paneer) and 12 more..
Mirchi Ka Salan

Unsalted peanuts, White sesame seeds, Cumin seed and 21 more..