Herbivoracious Today I Want To Bring You A Recipe From My Friend Sala Kannan, Who Writes The Wonderful Veggie Belly. I Think Sala Has A Great Looking Blog, With Delicious Vegetarian Recipes That Reflect A Global Sensibility. Her Recent Post On How To Make The Perfect Dosa And Idli At Home Blew My Mind. I Invited Her To Write A Guest Post Because I Thought You Would All Enjoy Getting To Know Her, So Please Do Jump Over There And Check It Out. Recipe

Total time: 216 minutes

Today I Want To Bring You A Recipe From My Friend Sala Kannan, Who Writes The Wonderful Veggie Belly. I Think Sala Has A Great Looking Blog, With Delicious Vegetarian Recipes That Reflect A Global Sensibility. Her Recent Post On How To Make The Perfect Dosa And Idli At Home Blew My Mind. I Invited Her To Write A Guest Post Because I Thought You Would All Enjoy Getting To Know Her, So Please Do Jump Over There And Check It Out. recipe image

Nutrition Facts

Serving Size: 6 servings   ( 84 g )
Amount Per Serving
Calories: 240
Total Fat: 5g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 194mg
Total Carbohydrates: 40g
Dietary Fiber: 11g
Sugar: 1g
Protein: 15g
Calcium: 72mg Iron: 12mg
Potassium: 491mg Vitamin A: 3mcg
Vitamin C: 7mg Vitamin D: 0mcg

Ingredients:

  • 1 tablespoon canola oil or ghee
  • ½ teaspoon cumin seeds
  • 1 thai chili or jalapeno, slit
  • 1 small onion, diced
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 cup red lentils
  • 3/4 teaspoon ground turmeric
  • 1 cup fresh fenugreek leaves (substitute with 2 tablespoons dried fenugreek or 1 cup of fresh spinach or both)
  • 1 tablespoon, or to taste, lemon juice
  • Salt

Instructions

Visit Herbivoracious's website to view the recipe instructions. (Via Edamam)