Recipe by lucky
"This is a basic dal (Indian lentil soup) recipe that my mom always makes. You can substitute different vegetables and greens and follow similar procedure. This is a hearty and healthy dish that leaves you satisfied without overfilling you. You can substitute spinach for other dark greens like mustard greens, kale, or swiss chard. The cook time will vary. Serve with steamed rice."
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salt, plus more for seasoning
plum tomato, chopped
chopped fresh cilantro
water, as needed
this came out great - i have one word of caution. I'm new to Indian cooking, and I was very unprepared to cook the mustard and cumin seeds until they start to splatter. They splattered all over the stove and the floor! I think I heated the oil too hot. Be prepared with a lid when you do this and don't heat the oil too much before you add the seeds. Otherwise, delicious!!!
I am the submitter of the recipe. To the person who experience difficulties when doubling - the ingredients all double, when you change the number of servings. The directions say that they are for the original recipe of 4 servings. I hope you give this another try and I am sure you will like it.
This tasted much better than anticipated. Served it up with some chutney and the sweetness brought all the flavors together, even got the kids to eat some too.
If you're doubling the recipe, be sure to double the amount of water you put in with the lentils. The auto feature neglects that!!!
Thank you Lucky for the satisfying meal we had tonight, not a bad recipe for someone just being introduced to Indian cooking. I do however feel that it needed more of a kick. We ate it with naan.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Tomato Dal (Indian Lentil Soup)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 105
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