Dal Recipe – Eats Now

Name: Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups mung beans (any Dal is okay); 2 cinnamon sticks; 2 bay leaves; 1 teaspoon turmeric; 1 teaspoon curry; water, to cover plus an extra inch; 2 medium onions, sliced; 4 garlic cloves, sliced; 1 lb canned whole tomatoes, sliced and drained, but with liquid reserved; 1 -2 tablespoon oil; salt and pepper (optional); garlic salt (optional)

Servings: persons

2 cups mung beans (any Dal is okay)
2 cinnamon sticks
2 bay leaves
1 teaspoon turmeric
1 teaspoon curry
water, to cover plus an extra inch
2 medium onions, sliced
4 garlic cloves, sliced
1 lb canned whole tomatoes, sliced and drained, but with liquid reserved
1 -2 tablespoon oil
salt and pepper (optional)
garlic salt (optional)

1
In a medium size saucepan, bring dal to a boil, and gently boil for 25 minutes, stirring occasionally.
2
Do not add S & P at this time as salt toughens dal.
3
Season to taste after cooking is done.
4
In a large skillet, while dal is cooking, saute' onions, garlic, and tomatoes in oil, till onions are soft and most of the liquid is absorbed.
5
During the last 10 minutes of boiling the dal, add the reserved tomato liquid to it.
6
When dal is cooked and most of the liquid is absorbed, combine the onion mixture with the dal and cook together for another 5 minutes.
7
Your dal is now ready.
8
Season to taste.

686

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups mung beans (any Dal is okay), 2 cinnamon sticks, 2 bay leaves, 1 teaspoon turmeric, and more.

Yes, Dal falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dal

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