Seasoned Dhal (Masala Dhal)

50 mins (prep 10)
13 ingredients
makes 6 servings (as part of a large meal)
Often the dhal served at a Sadhya is very plain, but I happen to like interesting dhals, like this recipe. Here I use small orange lentils (called "red" in stores) because they cook down into a creamy texture. I enrich it with coconut milk, and finish it with cilantro, lemon, and whole toasted seeds. This recipe is part of our menu for Sadhya, a South Indian feast.

Categories:  indian , south-asian ,
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Serving Size (157.24 g)
Servings 6
Amount per Serving
Calories 154.88 Calories from Fat 48.24
% Daily Value *
Total Fat 5.36g 49.48%
Saturated Fat 0.42g 12.67%
Trans Fat 0.13g %
Cholesterol 0.0mg 0.0%
Sodium 394.92mg 98.73%
Total Carbohydrate 19.41g 38.81%
Dietary Fiber 9.8 g 235.28%
Sugars 0.66 g %
Protein 8.33g 99.95%
Vitamin A 17.7IU% Vitamin C 1.44mg%
Calcium 25.53mg% Iron 2.69mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground turmeric, brown mustard seeds, hot red pepper flakes, unsweetened coconut milk, chopped cilantro, fresh lemon juice