Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 @@@@@ Indian Dal Tacos 1/2 cup diced onion 3/4 tsp. ground cumin 1/4 tsp. plus 1/8 tsp. turmeric 1/2 tsp. plus 1/8 tsp. salt, divided 1/4 tsp. ground black pepper 2/3 cup yellow split 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 fresh spinach 1 cup mung bean sprouts Heat nonstick skillet 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, turmeric, 1/2 tsp. salt, and pepper. Add lentils and 2 1/2 cups water. Bring to a boil, 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. Meanwhile, combine yogurt, cucumber, mint, and remaining 1/8 tsp. salt in bowl. Fill tortillas with spinach, bean sprouts, and lentil mixture. Drizzle with yogurt mixture or serve on side. Serves 4 Source: Vegetarian Times Issue: May 1, 2008 p.67 Formatted by Chupa Babi: 06.22.08 Nutritional Information Per Serving: Calories: 213, Protein: 14g, Total fat: 1.5g, Carbs: 38g, Cholesterol: 1mg, Sodium: 393mg, Fiber: 3g, Sugars: 4g 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-towel-lined fine-mesh strainer and set over a bowl. Let stand 12 to 15 minutes, then discard liquid and use yogurt. ----- Quote Link to comment Share on other sites More sharing options...
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