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4 Serves
45 Mins
In a large pot, combine the lentils, garlic, shallots, ginger, turmeric powder, and water. Bring to a boil, then reduce heat and simmer until the lentils are partially cooked, about 20 minutes.
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KenyanVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
435 µg / 400 µgCalcium
323 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
218 mg / 420 mgPhosphorus
387 mg / 1,250 mgPotassium
1539 mg / 4,700 mgSodium
840 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
16 g / 28 gSugar
7 g / 50 gSaturated Fat
9 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Add the diced tomato and curry powder to the pot. Season with salt and continue to simmer until the lentils are fully tender and the mixture has thickened, about 10 minutes.
Stir in the coconut milk and remove the pot from the heat.
In a small saucepan, heat the clarified butter over medium heat. Add the cumin, dried red chili peppers, and curry leaves, tempering them until fragrant, about 3 minutes.
Pour the tempered spice mixture over the dal and stir well to combine before serving.
14
g52
g8
g
British
Scottish