Daal with Rice (Lentils)

January 06, 2014

Lentils form an essential part of Indian and Mauritian cuisine. This is a high-protein, nutritious food, that is easy to cook and has many digestive attributes. Daal is my favourite because it always reminds me of my childhood. My mother used to cook this for us once a week and serve it with rice and sometimes with a fried egg. Is delicious and very healthy. I also cook this often for my son. You can miss out the chilli but I find when I remove the seeds from the chilli it takes the fieriness aw

Ingredients – Serves 2
¼ cup Orange Masoor Daal (English Red split lentils)
2 tablespoons vegetable oil
½ Medium size tomato – washed & chopped
1 medium size onion – chopped
1 Garlic clove – thinly sliced
1 small green chilli – thinly sliced (seeds may be removed)
1 teaspoon Ginger & Garlic paste (from one of my earlier recipes)
2 curry leaves
Pinch of Salt
chopped fresh coriander

For the Spices
½ tsp cumin seeds
¼ tsp black mustard seeds
Pinch of Fenugreek seeds
¼ tsp turmeric powder
½ tsp cumin powder
½ tsp coriander powder

Wash the daal, drain and soak for 25 minutes in 2 cups of water. Start with heating oil in the pot on a medium setting. Once the oil is heated, add the cumin seeds and the mustard seeds as soon as they...
See the full directions on my site

Nutritions

Calories
47

Sodium
63mg
2% DV

Fat
4g
6% DV

Protein
0.3g
0% DV

Carbs
2g
0% DV

Fiber
0.5g
2% DV