This dip tastes best at room temperature. If you can't find red lentils, use brown or green instead.

Peter Berely
Recipe by Cooking Light May 2002

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Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
9 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until tender. Drain; discard bay leaf. Place lentils in a small bowl.

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  • Combine 1 teaspoon cumin seeds, salt, turmeric, paprika, and red pepper in a spice or coffee grinder; process until finely ground.

  • Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until tender. Stir in spice mixture, tomato, and garlic; cook 2 minutes or until slightly thick. Remove pan from heat; stir in lentils, lemon juice, and black pepper. Place lentil mixture in a food processor; process until smooth.

  • Heat 1 teaspoon olive oil in a small sauté pan over medium heat, and add 1/2 teaspoon cumin seeds. Sauté seeds for 15 seconds, and drizzle over dal. Sprinkle with fresh mint.

Nutrition Facts

97 calories; calories from fat 22%; fat 2.4g; saturated fat 0.3g; mono fat 1.6g; poly fat 0.3g; protein 6.3g; carbohydrates 13.8g; fiber 6.8g; cholesterolmg; iron 2.3mg; sodium 265mg; calcium 17mg.