المكونات
- SpinneysFOOD Toor Dal 160g
- SpinneysFOOD Bottled Drinking Water 1L
- Raw peanuts 1 tbsp
- Roma tomatoes 2
- Fresh ginger 5cm piece
- SpinneysFOOD Chilli Powder ½ tsp
- SpinneysFOOD Fine Turmeric ¼ tsp
- Green chilli 1
- Jaggery 1 tbsp
- SpinneysFOOD Fine Sea Salt ½ tsp
- Lemon 1
- SpinneysFOOD Fresh Coriander A handful
- Ghee 3 tbsp
- SpinneysFOOD Black Mustard Seeds ¼ tsp
- SpinneysFOOD Cumin Seeds ¼ tsp
- Fenugreek seeds 8
- SpinneysFOOD Bay Leaf 1
- SpinneysFOOD Cinnamon Stick 1, small
- Clove 1
- Dried red chilli 1
- Curry leaves 10
- Asafoetida A pinch
Nutrition (Per serving)
- سعرات حرارية 220
- دهون 14.7g
- المشبعة 8.5g
- بروتين 5.6g
- الكربوهيدرات 20.3g
- السكريات 5.3g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
شوربة عدس الغوجاراتي لاغان
Indian 15 Mins Prep · 60 Mins Cook
- Wash the lentils until the water runs clear and soak overnight.
- Place the lentils and 500ml of water in a pot. Place the peanuts in a muslin cloth and tie together to form a small bag. Place in the pot and cover with a lid. Cook for 1 hour or until tender. Remove the peanut bag and set aside.
- Add the remaining water to the lentils and using a hand blender, blitz until smooth. Place the pot over a medium heat again
- Roughly chop the tomatoes and finely grate the ginger. Add both to the pot along with the chilli powder, turmeric, whole green chilli, jaggery (or soft brown sugar) and salt. Simmer for approx. 10-15 minutes, stirring occasionally.
- Meanwhile, heat the ghee in a small pan over a medium heat. When hot add the mustard seeds and wait until they start popping. Add in the cumin and fenugreek seeds and leave to sizzle. Add in the bay leaf, cinnamon stick, clove and chilli and sauté for 1 minute. Add in the curry leaves and asafoetida.
- Add the tempering to the dahl and stir well.
- Serve hot with steamed rice.