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4 Serves
45 Mins
Rinse the red lentils thoroughly under cold water until the water runs clear and set aside.
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Vitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
163 µg / 400 µgCalcium
166 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
321 mg / 1,250 mgPotassium
837 mg / 4,700 mgSodium
22 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
10 g / 28 gSugar
3 g / 50 gSaturated Fat
14 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
In a large pot, heat the cooking oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.
Add the rinsed red lentils, turmeric, and curry leaves to the pot. Pour in enough water or coconut milk to cover the lentils by an inch.
Bring the mixture to a gentle boil, then reduce heat to low and simmer until the lentils are tender and have absorbed most of the liquid.
Season the dhal with salt and pepper to taste, stirring well to combine before serving hot.
6
g39
g76
g
Malaysian