Warm Red Lentil Dal With Pita Chips Recipes

Steps:

• In a medium saucepan, combine lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
• Meanwhile, melt butter in a small saucepan; add garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.
• Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.

Steps:

• In a medium saucepan, combine the lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
• Meanwhile, melt the butter in a small saucepan; add the garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.
• Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.
• (Per serving)
• Calories: 189
• Fat: 5g
• Cholesterol: 11mg
• Carbohydrate: 25g
• Sodium: 291mg
• Protein: 12g
• Fiber: 3g

Steps:

• Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 10 minutes or until lentils are tender. Remove from heat; cover and set aside.
• Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, mustard seeds, and red pepper, and cook 5 minutes or until onions are tender and seeds begin to pop, stirring constantly.
• Add cumin, turmeric, coriander, and black pepper; cook 3 minutes, stirring constantly.
• Add tomato paste, and cook 3 minutes, stirring constantly. Add lentils, coconut milk, and salt; cook 3 minutes, stirring frequently. Remove from heat; stir in juice.
• Cool to room temperature. Serve dal with pita wedges.