Directions:
- In a blender, process ginger and garlic with 1/4 cup water until smooth.
- In a large pot, heat 1/4 cup ghee over medium-high heat. Add onions and cook, stirring often, until well-browned, about 20 minutes.
- Add ginger-garlic puree, cayenne, ground coriander, ground cumin and turmeric. Cook until nearly dry, about 5 minutes.
- Add lentils and 4 cups water. Add salt to taste. Bring to a boil, reduce to a simmer, cover and cook 20 minutes, stirring occasionally.
- In a large skillet, heat the remaining ghee over medium-high heat. Add the mustard seeds, cumin seeds and sliced chiles. Cook, stirring occasionally, until the mustard seeds pop, about 2 minutes.
- Serve bowls of the lentils with the spiced ghee on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 610.27 Kcal (2555 kJ) | ||
| Calories from fat | 332.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.98g | 57% | |
|---|---|---|---|
| Cholesterol | 75.71mg | 25% | |
| Sodium | 16.63mg | 1% | |
| Potassium | 872.78mg | 19% | |
| Total Carbs | 51.33g | 17% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 24.16g | 97% | |
| Protein | 20.32g | 41% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 7.6mg | 42% | |
| Calcium | 84.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 366.48 Kcal (1534 kJ) | ||
| Calories from fat | 199.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.21g | 57% | |
|---|---|---|---|
| Cholesterol | 45.47mg | 25% | |
| Sodium | 9.99mg | 1% | |
| Potassium | 524.12mg | 19% | |
| Total Carbs | 30.83g | 17% | |
| Sugars | 1.02g | 7% | |
| Dietary Fiber | 14.51g | 97% | |
| Protein | 12.2g | 41% | |
| Vitamin C | 5.2mg | 14% | |
| Iron | 4.6mg | 42% | |
| Calcium | 51mg | 8% | |
* 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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