Green Lentil Dal (Hara Masoor Ki Dal)
Updated March 30, 2021
- Total Time
- 2 hours 45 minutes
- Rating
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Ingredients
- 1pound dried lentils
- 5tablespoons corn, peanut or vegetable oil
- 1½cups finely chopped onions
- 12whole cloves
- 1½-inch piece cinnamon stick, broken or crushed into very small pieces, about ½ teaspoon
- 2cups rich fresh or canned chicken broth
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½teaspoon cayenne pepper
- ¼cup freshly squeezed lemon juice
- 2cups water
- The rind of one lemon from which the juice has been squeezed
- ½teaspoon caraway seeds
Nutritional analysis per serving (6 servings)
398 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 9 grams dietary fiber; 4 grams sugars; 20 grams protein; 701 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the lentils in a bowl and add cold water to cover. Let stand two hours.
- Step 2
Heat three tablespoons of the oil in a saucepan or kettle and add the onions. Cook briefly, stirring, until the onions are wilted and add the cloves and cinnamon. Cook, stirring often, until the onions are browned. Do not burn.
- Step 3
Drain the lentils and add them, stirring. Add the broth, salt, ground pepper, cayenne, lemon juice, water and lemon rind. Bring to the boil and partly cover. Cook 30 minutes or until the lentils are tender.
- Step 4
Heat the remaining two tablespoons of oil in a small skillet and add the caraway seeds. Cook about two minutes or until the seeds start to brown and give off a pleasant caraway smell. Pour this over the lentils and stir.
Private Notes
Comments
Don't bother. There's better deal out there
Make sure you have raita on hand - it has a bite to it!