Dal with Cucumber Cream and Pita Chips

recipe
There are many ways to serve dal, an Indian dish of pureed lentils, peas, or beans. This version adds a cool, creamy cucumber topping to balance the spiciness. It can be made in advance; add two tablespoons hot water, and reheat in the microwave or on the stovetop. The cucumber cream and chips may also be made ahead and stored in the refrigerator.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 384
Caloriesfromfat 14 %
Fat 6 g
Satfat 1.6 g
Monofat 2.7 g
Polyfat 0.8 g
Protein 20.2 g
Carbohydrate 63.3 g
Fiber 21.1 g
Cholesterol 7 mg
Iron 6.3 mg
Sodium 708 mg
Calcium 81 mg

Ingredients

Pita chips:
2 (6-inch) whole wheat pitas
Cucumber cream:
1/2 cup fresh baby spinach
1/2 cup reduced-fat sour cream
1/2 cup finely chopped seeded peeled cucumber
Dash of salt
Dal:
1 tablespoon olive oil
1 1/2 teaspoons cumin seeds
1 teaspoon yellow mustard seeds
1 cup chopped onion
2 teaspoons bottled minced garlic
1/2 teaspoon crushed red pepper
1/4 teaspoon ground turmeric
1/4 teaspoon bottled ground fresh ginger (such as Spice World)
3 cups organic vegetable broth (such as Swanson Certified Organic)
1 1/4 cups dried lentils
1 cup water
1/2 cup chopped plum tomato
1/4 teaspoon salt
2 teaspoons fresh lemon juice

Preparation

Preheat oven to 350°.

To prepare pita chips, split pitas; cut each half into 8 wedges. Arrange wedges in a single layer on a baking sheet. Bake at 350° for 20 minutes or until crisp. Cool completely on baking sheet.

To prepare cucumber cream, place spinach and sour cream in a food processor; process until smooth. Place spinach mixture in a small bowl; stir in cucumber and dash of salt. Cover and chill at least 1 hour.

To prepare dal, heat oil in a large saucepan over medium-high heat. Add cumin seeds and mustard seeds; cook 2 minutes or until toasted, stirring frequently. Stir in onion, garlic, red pepper, turmeric, and ginger; cook 1 minute, stirring constantly. Stir in broth, lentils, and 1 cup water; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until lentils are very tender, stirring occasionally. Uncover and simmer 20 minutes or until thick and creamy, stirring occasionally with a whisk. Remove from heat. Stir in tomato, 1/4 teaspoon salt, and juice. Spoon about 3/4 cup dal into each of 4 bowls; top each serving with 3 tablespoons cucumber cream and 8 pita chips.

Note:

Kathryn Conrad,

Cooking Light

March 2007
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