4 Serves
96 Mins
Rinse the toor dal thoroughly under cold water, then place it in a bowl with 3 cups of water to soak for at least 60 minutes.
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New ZealandVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
78 µg / 400 µgCalcium
106 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
96 mg / 1,250 mgPotassium
285 mg / 4,700 mgSodium
1094 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Drain the soaked dal and transfer it to a large pot. Add 2.5 cups of fresh water, salt, and turmeric powder. Bring to a boil, then reduce heat to medium-high and simmer for 30 minutes until the lentils are soft and have a thick, soup-like consistency.
In a separate frying pan, heat the ghee over medium heat. Add the cumin seeds and mustard seeds, cooking until the seeds begin to crackle.
Stir in the bay leaves, chopped green chili, ginger, and chili powder, sautéing for a few seconds to release their fragrance.
Add the diced tomatoes, a pinch of salt, and sugar to the pan. Cook until the tomatoes break down and become tender and mushy.
Stir in the fresh cilantro and garam masala, cooking for one additional minute.
Pour the prepared spice seasoning (tadka) into the cooked dal, mix thoroughly, and simmer together for one final minute before serving with naan.
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Libyan