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    Pakistani Dhal

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on July 05, 2010

      I use this recipe frequently, very easy to make and I usually have everything on hand. Great dish, thanks! (ps I think it's supposed to be 1/2 inch gingerroot maybe? I always just use a good-sized chunk.)

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    • on December 23, 2009

      I didn't think I could possibly eat anything with half a gingerroot in it, so I only put in half a teaspoon (grated). This turned out to give it a pleasant mild warmth, and even though I messed up the timing and had to let it sit around too long, D said he wanted to hide the rest in the bedroom to keep it to himself! That's the first time I've made a dhal good enough for a comment like that! This made four very smallish servings.

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    • on December 17, 2008

      I like this dhal recipe because it's simple and can be built upon easily. For example I added a couple teaspoons of black mustard, a handful of unsweetened coconut, and as I took the dhal off the burner, a good about of fresh spinach.

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    • on October 22, 2008

      This was really good! I used chicken broth and a whole can of tomatoes. I can't get red lentils, so I used regular brown ones. I'll try to find reds next time.

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    • on July 18, 2008

      This daal was delicious and healthy.

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    Nutritional Facts for Pakistani Dhal

    Serving Size: 1 (210 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 259.6
     
    Calories from Fat 70
    27%
    Total Fat 7.8 g
    12%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 13.2 mg
    0%
    Total Carbohydrate 35.2 g
    11%
    Dietary Fiber 16.3 g
    65%
    Sugars 3.5 g
    14%
    Protein 13.4 g
    26%

    The following items or measurements are not included:

    gingerroot

    Detailed Nutrition Values About Nutrition Info
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