Directions:
- Place lentils and turmeric in a large saucepan; cover with 4 cups water. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Add tomato; cook for 5 minutes or until lentils are tender. Stir in salt; keep warm.
- Heat the vegetable oil in a small skillet over medium-high heat. Add cumin seeds and garlic; cook 2 minutes or until garlic is golden, stirring constantly. Stir in the red pepper, and remove from heat. Pour oil mixture over lentils, and stir in 2 tablespoons cilantro. Spoon the dal into individual bowls, and sprinkle with the remaining cilantro and the lemon juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.19 Kcal (863 kJ) | ||
| Calories from fat | 34.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 6% | |
|---|---|---|---|
| Sodium | 474.32mg | 20% | |
| Potassium | 399.07mg | 8% | |
| Total Carbs | 31.69g | 11% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 6.42g | 26% | |
| Protein | 12.77g | 26% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 23.3mg | 130% | |
| Calcium | 50.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 69.58 Kcal (291 kJ) | ||
| Calories from fat | 11.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 6% | |
|---|---|---|---|
| Sodium | 160.05mg | 20% | |
| Potassium | 134.66mg | 8% | |
| Total Carbs | 10.69g | 11% | |
| Sugars | 0.37g | 4% | |
| Dietary Fiber | 2.17g | 26% | |
| Protein | 4.31g | 26% | |
| Vitamin C | 2.6mg | 13% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 7.9mg | 130% | |
| Calcium | 17mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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