Lentils With Garlic, Onion, And Tomato

Course : Lentils
Serves: 3 Cups
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1 cup mung dal (split mung beans -- yellow in color) or
2 1/2 cups cooked mung dal
4 Cups water
1/2 Teaspoon turmeric
1 piece bay leaf
1 piece cinamon stick
1/2 Teaspoon salt
1 Tablespoon vegetable oil
2 Cloves garlic -- finely chopped (2
1 medium onion -- finely chopped
2 medium tomatoes -- chopped

Preparation / Directions:

You will need a medium-sized saucepan, and a large deep skillet or saucepan. To cook split mung beans, rinse off with cold water and then place in a saucepan with four cups of water, turmeric, bay leaf, and cinnamon. Bring to a boil, then simmer until tender, approximately 20 to 25 minutes. Stir in salt. Serve hot, with a stack of chapatis. To make Dal Fry: In another large skillet or saucepan, heat the oil over high heat. Toss in the garlic and onion and cook for 2 minutes. Add the chopped tomatoes and cook for one minute longer, stirring the entire time. Now pour in the cooked mung dal and stir (watch out for spattering as the dal first hits the oil). Cook the dal for 2 to 3 minutes, or if the dal was cold or at room temperature, cook until hot. Serve immediately in individual bowls or in one large bowl. By ALFORD AND DUGUID This easy dish is very quick to make and a welcome accompaniment for flatbreads. Dal (split mung beans) is quickly cooked with a little turmeric, cinnamon, and bay leaf to make a satisfying soupy stew. It can also be served as a dal fry, fried with a little garlic, onion, and tomato. Either way, it should come to the table piping hot, an ideal companion for fresh chapatis.


Nutritional Information:

134 Calories (kcal); 14g Total Fat; (90% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1096mg Sodium

1 Kitchen's say:
  (5 3/4 Stars!)
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