Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish.
Recipe information
Yield
serves 6
Ingredients
1/2 pound red lentils (about 1 1/4 cups), picked over and rinsed
1 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat
1 cup water
1/2 teaspoon turmeric
2 tablespoons unsalted butter
4 garlic cloves, minced
1 1/4 teaspoons cumin seeds
1/2 teaspoon crushed red pepper flakes
1 large tomato, seeded and finely diced
1/4 cup fresh mint, finely chopped
1/2 teaspoon coarse salt
Preparation
Step 1
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.
Step 2
Meanwhile, melt the butter in a small saucepan; add the garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.
Step 3
Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 189
Step 6
Fat: 5g
Step 7
Cholesterol: 11mg
Step 8
Carbohydrate: 25g
Step 9
Sodium: 291mg
Step 10
Protein: 12g
Step 11
Fiber: 3g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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