Recipes

Puree of Lentils with Garlic & Cumin

This Indian side dish goes by the name of Dal. Perfectly seasoned, it should be served over rice or as a sauce for dipping breads. A puree that’s a pure delight.
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Cuisine Continental

Servings 5 servings
Calories 596.42 kcal

Ingredients

  

  • 1 1/4 cup(s) dried pink or yellow lentils
  • 1/2 teaspoon(s) ground turmeric
  • 32 floz water
  • 1 chopped plum tomato
  • 1 teaspoon(s) salt
  • 1 tablespoon(s) vegetable oil
  • 1 1/2 teaspoon(s) cumin seeds
  • 4 garlic cloves, sliced
  • 1/4 teaspoon(s) ground red pepper
  • 5 7/20 tablespoon(s) minced fresh cilantro, divided
  • 1/2 floz fresh lemon juice

Instructions

 

  • 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.
  • 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 tbsp cilantro.
  • Spoon the dal into individual bowls, and sprinkle with the remaining cilantro and the lemon juice.

Nutrition

Calories: 596.42kcalCarbohydrates: 115.37gProtein: 52.06gFat: 14.64gSaturated Fat: 1.12gSodium: 2374.22mgFiber: 56.77gSugar: 12.43g

Keyword Lemon, Tomato, Vegetables
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