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.
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
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