...
Garlic Coriander Dal
3'
Not included in this recipe
Treenut
Fish
Egg
Crustaceans
Ingredients
Servings
-
6 Portions
+
MAGGI® Coriander & Garlic Cooking Paste
3 tablespoons MAGGI® Coriander & Garlic Cooking Paste
Green lentils
1/4 cup Green lentils
Black lentil
1/4 cup Black lentil
Yellow lentil
1/4 cup Yellow lentil
Shallots, chopped finely
40 grams Shallots, chopped finely
Vegetable oil
1 tablespoon Vegetable oil
Ginger, finely chopped
1 tablespoon Ginger, finely chopped
Ground Garam Masala
1 tablespoon Ground Garam Masala
Curry leaves
5 pieces Curry leaves
Tomato Paste
2 teaspoons Tomato Paste
water
4 cups water
Coriander leaves, chopped
3 tablespoons Coriander leaves, chopped
Garlic Coriander Dal
Nutri value
| Carbohydrates | 22.06 g |
| Energy | 137.76 kcal |
| Fat | 2.31 g |
| Protein | 6.5 g |
| Fiber | 4.09 g |
| Sodium | 88.56 g |
| Sugar | 1.78 g |
Instructions
3 Steps
35'
Total
5'Preparation
30'Cooking
0'Waiting
Step by step
1 of 3
1'
Step 1
Soak lentils in cold water for 1 hour, drain, and set aside. In a deep saucepan, sauté chopped shallots in vegetable oil until soft. Add chopped ginger, MAGGI® Coriander and Garlic Paste, ground garam masala, curry leaves, and tomato paste. Cook for an additional minute.
Check
2 of 3
1'
Step 2
Add the drained lentils and chickpeas to the pan, pour in water, and simmer over medium-low heat until the lentils are fully cooked and the sauce is pulpy.
Check
3 of 3
1'
Step 3
Transfer the cooked dal to a serving dish, garnish with chopped coriander leaves and serve with naan or steamed rice.
Check
Have you tried this recipe?
Mark it as done to save it in your Cookbook and see where you are in the challenges!
Garlic Coriander Dal
How was this recipe?
Share your thoughts!