Thick toor dal with ghee and curry leaves
A thick Kerala lentil dish: split yellow lentils, lightly toasted, cooked with turmeric, and then enriched with ghee and curry leaves.
This thick tomato sauce is a classic in Belgian cuisine. It’s easy to prepare and can be customized to your liking by adding herbs or spices according to your preferences.
Ingredients and directions
- Prep time5 min
- Cook time35 min
- Total40 min
- DifficultyEasy
- CostBudget
- Cooking methodnibbling
- Estimated cost$0.62 $0.16 / serving Estimated price; varies by store.
- Vegetarian
- Gluten-free
Ingredients
people
- $0.24
- $0.35
- $0.03
Prices from US supermarkets.
Directions
- Lightly toast the dry lentils in a saucepan, then rinse them.
- Cover it with water, add the turmeric, and cook over low heat until it is tender and starts to fall apart.
- Add the salt, ghee, and curry leaves, mix well, and serve with rice. ≈ 4 min
The bill
Thick toor dal with ghee and curry leaves
- 1/2 teaspoon of turmeric$0.24
- 2 tablespoons of ghee$0.35
- salt$0.03
Total$0.62
that's $0.16 per person
Estimated price; varies by store.
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