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Ingredients
US|METRIC
10 SERVINGS
- 1 1/2 cups dal (udad, with skin on, you can use the whole or halved lentil. Cook the dal until really tender, pressure cooker works best for this, but you can also presoak overnight, then cook on the stovetop in a hardy pan, covered with at least an inch of water, for an hour or until the dal gets really soft)
- 1 tsp. vegetable oil
- 2 Tbsp. coriander powder
- 2 tsp. garam masala
- 2 tsp. cumin powder
- 1 tsp. cumin seeds
- 1 tsp. cayenne pepper
- 1/2 tsp. turmeric
- 1 knob ginger (finely grated)
- 1 Tbsp. garlic paste
- 5 1/2 cups tomato puree
- 1/4 cup methi (kasoori, dry fenugreek leaves, sold at Indian stores)
- salt (to taste)
- 1 Tbsp. vegan butter (like Earth Balance)
- 1/2 cup coriander (chopped, use spring onions for a fun variation-- I did. Use the green and white parts of one bunch)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat10 |
% DAILY VALUE |
Total Fat1.5g2% |
Saturated Fat0g0% |
Trans Fat0g |
Cholesterol |
Sodium630mg26% |
Potassium960mg27% |
Protein12g |
Calories from Fat10 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber14g56% |
Sugars8g |
Vitamin A15% |
Vitamin C30% |
Calcium8% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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