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Dhal
0'
Not included in this recipe
Treenut
Peanuts
Fish
Crustaceans
Ingredients
Servings
-
7 Portions
+
Green lentils
1/4 cup Green lentils
Black lentil
1/4 cup Black lentil
Chickpeas
1/4 cup Chickpeas
Yellow lentil
1/4 cup Yellow lentil
Shallots, chopped
40 grams Shallots, chopped
Vegetable Oil
1 tablespoon Vegetable Oil
Ginger paste
1 tablespoon Ginger paste
Garlic paste
1 tablespoon Garlic paste
Coriander Powder
1 teaspoon Coriander Powder
Mango powder
1 teaspoon Mango powder
Ground Garam Masala
1 tablespoon Ground Garam Masala
green chili pepper
1 Medium green chili pepper
Curry leaves
10 pieces Curry leaves
Tomato Paste
2 teaspoons Tomato Paste
water
6 cups water
MAGGI® Chicken Bouillon
2 cubes MAGGI® Chicken Bouillon
Coriander leaves, chopped
3 tablespoons Coriander leaves, chopped
Dhal
Nutri value
| Carbohydrates | 21.64 g |
| Energy | 143.38 kcal |
| Fat | 3.76 g |
| Protein | 7.61 g |
| Fiber | 4.94 g |
| Sodium | 631.05 g |
| Sugar | 2.32 g |
Instructions
3 Steps
60'
Total
5'Preparation
60'Cooking
0'Waiting
MAGGI Recipes: Dhal with bread وصفات ماجي: دهال العدس مع الخبز
Step by step
1 of 3
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Step 1
Soak all 4 lentils in cold water for 1 hour, drain and set aside. In a deep saucepan, sauté shallots in vegetable oil until soft. Add ginger and garlic paste, coriander seed powder, mango powder, garam masala, green chili, curry leaves and tomato paste and cook for an extra minute.
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2 of 3
0'
Step 2
Add drained dhal to the pan plus water and 2 cubes of MAGGI® Chicken Bouillon and simmer over medium-low heat until dhal is fully cooked and sauce is pulpy.
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3 of 3
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Step 3
Transfer to a serving dish and garnish with chopped coriander leaves and serve with naan or steamed rice.
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Dhal
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