Dal Masoor

SERVES 6

Calories: 285

Carbs: 36 g 

Fiber: 6 g 

Protein: 10 g

Grade: A

Cost: $0.82

1. PRESSURE COOK LOW for 4 minutes, NATURAL RELEASE for 30 minutes

   1. • 190 g red lentils, cleaned and drained

      • 2 cups vegetable stock, light

2. FRY in oil about 7 minutes

   1. • 30 g grapeseed oil

      • 1/2 t cumin seeds

      • 1 t nigella seeds

      • 100 g onions, diced

      • 30 g jalapeno, cleaned and diced

      • 100 g carrot, cubed

      • 100 g celery, diced

      • 1/2 t salt

      • pepper

3. ADD and FRY about 30 seconds

   1. • 4 cloves garlic, crushed

      • 1 t ginger paste

4. ADD and FRY about 3 minutes

   1. • 1/2 T coriander powder

      • 250 g potato, cubed

      • 1/2 t salt

      • 1 t turmeric

      • 1/2 t cardamom

      • 1 t garam masala

      • 1/4 t white pepper

      • 1/8 t cayenne pepper

      • 250 g pico de gallo

5. ADD LENTILS and WATER (if necessary), SIMMER COVERED for about 5 minutes then ADJUST

6. ADD, SIMMER 30-minutes, ADJUST, then SERVE

   1. • 1/2 T ginger paste

      • 1/2 cup water

      • 1 t vegetable stock paste

      • 45 g butter

      • S&P