Ingrédients pour Mixed Dhal
- 2 tablespoons ghee
- Onions
- Garlic Cloves
- Fresh Ginger
- Fresh Green Chile
- Black Mustard Seeds
- Ground Cumin
- Ground Coriander
- Ground Turmeric
- Asafoetida Powder
- Toor Dal
- Urad Dal
- Mung Dal
- Channa Dal
- Crushed Tomatoes
- Chicken Stock
- 1/2 cup coconut cream
- 1/4 cup chopped cilantro
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Comment préparer Mixed Dhal
- Rinse 1 cup toor dal, 1 cup urad dal, 1 cup moong dal, and 1 cup chana dal thoroughly in several changes of water until the water runs clear.
- Heat 2 tablespoons ghee in a large, heavy-bottomed saucepan over medium heat. Add 1 large onion (finely chopped), 2 cloves garlic (minced), 1 inch ginger (grated), and 1-2 green chilies (finely chopped).
- Cook, stirring frequently, until the onion softens and begins to brown (about 5-7 minutes).
- Add 1 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, and a pinch of red chili powder. Cook for another minute, stirring constantly, until fragrant.
- Add the rinsed lentils, 1 (28 ounce) can of crushed tomatoes (undrained), and 4 cups of vegetable or chicken stock. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for approximately 1 hour, or until the lentils are tender and easily mashed. Stir occasionally and add small amounts of water (1/4 cup at a time) if needed to prevent sticking or if the mixture becomes too thick.
- Stir in 1/2 cup coconut cream and 1/4 cup chopped cilantro just before serving. Heat through gently over low heat.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
77g
Fat
42g
Carbs
24g
