Masoor Dhal (variation)
Masoor Dhal Nazma Lakhani
Good nutrition isn’t just about calories. When you make dhal, you often feel you need to add a lot of salt, probably more than the amount in this recipe. Start to gradually reduce the amount of salt you use in cooking. Remember you get far too much salt from bought and processed foods, so make adjustments in your home cooking and avoid adding salt at the table.
200 g masoor dhal, wash and soak for 2 hours
½ tsp turmeric
1 tsp salt
15 ml ghee, melted
1 medium onion, finely chopped
2 tsp fresh garlic, crushed
2 dry chilli
handful fresh coriander, chopped
What does this chart mean?
- Saturated fat0.0g
- Sugars (Total)0.0g
1. Soak the dhal for at least 2 hours, ideally overnight, and wash thoroughly in fresh water.
2. Transfer the drained dhal into a medium size saucepan and add 1 litre of hot water.
3. Add the turmeric and salt and bring to a boil. Cover and cook on a low heat for 20 minutes or until the dhal is tender.
4. Heat the ghee in a small frying pan.
5. Add the onions, garlic and chillies and cook for 1 minute. Add this “tarka” mixture to the dhal.
6. Simmer the dhal for a few minutes to allow the spices to blend in, adding more water if you prefer.
7. Garnish with fresh finely chopped coriander leaves.