By Molly
Red lentils dal with potato and fennel
Instructions
Prep:10minCook:1h 25min
Updated at: Mon, 30 Sep 2024 16:05:00 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
26
High
Nutrition per serving
Calories457 kcal (23%)
Total Fat18.8 g (27%)
Carbs59.3 g (23%)
Sugars8.8 g (10%)
Protein16.6 g (33%)
Sodium244.2 mg (12%)
Fiber12.5 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

2 tspblack mustard seeds
or brown

2 tspcumin seeds

2 tspfennel seeds

1 tspnigella seeds

½ tspfenugreek seeds

3whole dried red chillies

3garlic cloves
peeled and left whole

10gginger
peeled and roughly chopped

1green chilli
roughly chopped

180gonion
roughly chopped

4 Tbspghee
or olive oil to keep the

20curry leaves

1fennel bulb
large, cut into 2 1/2cm

2Maris Piper potatoes
or other floury, peeled and cut into

2tomatoes
large, cut into 2cm

1 tspground turmeric

150gred split lentils
masoor dal, well rinsed and soaked in plenty of water for an hour or two, then drained

130gsplit mung beans
moong dal, well rinsed and soaked in the same bowl as the red split lentils, then drained

200mlcoconut milk
plus 2-3 tbsp extra for drizzling

800mlwater

1 Tbsplime juice

10gcoriander leaves
roughly chopped, plus extra whole leaves to garnish

salt
To serve
Instructions
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Notes
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