Fast and simple masoor daal using red lentils.
Ingredients
- 1 cup dry red lentils, rinsed and drained
- 1 teaspoon salt
- ½ teaspoon cayenne pepper, or to taste
- ¼ teaspoon ground turmeric
- 1 slice ginger, 1 inch piece, peeled
- 2 ½ cups water, or as needed
- 4 teaspoons vegetable oil
- 4 teaspoons dried minced onion
- 1 teaspoon cumin seeds
Directions
Step 1
Place lentils, salt, cayenne pepper, turmeric, and ginger into a medium saucepan. Pour in enough water to cover lentils by 1 inch; bring to a boil. Reduce the heat and simmer, stirring occasionally and skimming off any foam that forms, until lentils are tender and soupy, 25 to 30 minutes.
Step 2
During the last minute of cooking, combine oil, dried onion, and cumin seeds in a small, microwave-safe bowl. Microwave on high until onion is browned, 45 seconds to 1 minute; be careful not to burn onion.
Step 3
Stir onion-oil mixture into lentils.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 185 | |
% Daily Value * | |
Total Fat5g | 7% |
Saturated Fat1g | 4% |
Sodium868mg | 38% |
Total Carbohydrate25g | 9% |
Dietary Fiber10g | 35% |
Total Sugars3g | |
Protein11g | |
Vitamin C3mg | 15% |
Calcium32mg | 2% |
Iron4mg | 24% |
Potassium481mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this