Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

Dal, the seasoned and often puréed lentil dish, is served with all traditional Indian meals. It's the either spooned over rice or used as sauce for dipping breads. You can also thin the dal with low-sodium chicken broth or low-fat yogurt to serve as a soup.

Recipe by Cooking Light November 2001

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Karry Hosford

Recipe Summary

Yield:
5 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place lentils and turmeric in a large saucepan; cover with 4 cups water. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Add tomato; cook for 5 minutes or until lentils are tender. Stir in salt; keep warm.

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  • Heat the vegetable oil in a small skillet over medium-high heat. Add cumin seeds and garlic; cook 2 minutes or until garlic is golden, stirring constantly. Stir in the red pepper, and remove from heat. Pour oil mixture over lentils, and stir in 2 tablespoons cilantro. Spoon the dal into individual bowls, and sprinkle with the remaining cilantro and the lemon juice.

Nutrition Facts

202 calories; calories from fat 16%; fat 3.5g; saturated fat 0.5g; mono fat 0.8g; poly fat 1.9g; protein 14.1g; carbohydrates 30.6g; fiber 15.3g; cholesterol 0mg; iron 5.1mg; sodium 479mg; calcium 39mg.
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