Indian Dal Tacos- Recipe- Really Delicious

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Serves 4

 

Yellow lentils or dal can be found in Indian markets, but orange or

brown lentils can also be used here. To make your own Greek-style

yogurt, place 2/3 cup low-fat plain yogurt in a paper- tiwel- lined

fine mesh strainer and set over a bowl. Let stand 12 to 15 minutes,

then discard liquid and use yogurt.

 

1/2 cup diced onion

3/4 tsp. groud cumin

1/4 tsp. plus 1/8 tsp. tumeric

1/2 tsp. plus 1/8 tsp. salt, divided

1/4 tsp. ground black pepper

2/3 cup yellow spilt lentils, sorted, rinsed, and drained

1/2 cup plain low-fat Greek yogurt

1/3 cup diced cucumber

1 Tbs. freshly chopped mint

4 6-inch corn or flour tortillas,

warmed

1 cup thinly sliced freshed spinach

1 cup mug bean sprouts

 

1. Heat nonstick skille over medium-high heat, and coat with cooking

spray.Add onion, and cook 5 minutes, or until softened and starting

to brown. Stir in cumin, tumeric, 1/2 tsp. salt, and pepper. Add

lentils and 21/2 cups water.Bring to a boli, cover, and reduce heat

to medium-low. Simmer 40 minutes, or until lentils are cooked but

still hold their shape. There will be 1 to 2 Tbs. liquid left in pan.

2. Meanwhile, combine yogurt, cucumber, mint, and remaining 1/8 tsp.

salt in bowl.

3. Fill tortillas with spinach, bean sprouts, and lentil mixture.

Drizzle with yogurt mixture or serve on side.

 

Per Serving: 213 CAL; 14 G PROT; 1.5 G Total FAT (0.5 G SAT.FAT); 38

G CARB; 1 MG CHOL; 393 MG SOD; 3 G FIBER; 4 G SUGARS