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    You are in: Home / Recipes / Daal Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    AbbaGav's Note:

    This is a variation on a Daal in Julie Sahini's "Classics of Indian Cooking".

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    Units: US | Metric

    For Tadka


    1. 1
      Pick over the lentils and remove foreign objects. Wash in cold water, exchanging water several times. Add the drained lentils to the 5 cups of water in a large pot over medium high heat.
    2. 2
      Slice the ginger into 3 quarter-coin sized slices and add them to the pot.
    3. 3
      Bring to a boil.
    4. 4
      Add turmeric and salt after it is boiling. Add one tsp of oil or margarine to prevent froth and boil-over. Cook, stirring occasionally for 30-45 minutes, or until the lentils are tender.
    5. 5
      Remove from heat. Remove ginger pieces and discard them.
    6. 6
      Remove approximately 1/3 of the lentils and set aside.
    7. 7
      With a hand blender, puree the remaining lentils. Return the reserved lentils to the pot. Salt to taste. Set aside until the tadka is ready.
    8. 8
      Prepare Tadka in a separate skillet (while lentils cook):
    9. 9
      Melt margarine over medium heat.
    10. 10
      Fry onions until golden and carmelized. Fry them as long as you have patience to watch over them, the longer the better -- but don't burn them.
    11. 11
      Turn heat up to high, add garlic and fry for about 2-3 more minutes, or until it is golden but not burned.
    12. 12
      Add cumin and stir well.
    13. 13
      Pour the tadka over the lentils and stir well.

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    Nutritional Facts for Daal

    Serving Size: 1 (463 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 461.3
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 3.9 g
    Cholesterol 0.0 mg
    Sodium 229.3 mg
    Total Carbohydrate 53.7 g
    Dietary Fiber 23.5 g
    Sugars 4.1 g
    Protein 20.3 g

    The following items or measurements are not included:

    fresh ginger

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