Rec: Lentil Dal

[Guest guest]

This was dinner last night. The only change that I made to it was I added

some garam masala (probably about 1 tsp or so) I served it over some Quinoa

and leeks that I had leftover instead of rice. It was VERY good!

 

* Exported from MasterCook *

 

Lentil Dal

 

Recipe By :Cooking Light Magazine, Sept. 1998, page 131

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 tablespoon olive oil

2/3 cup chopped onion

2/3 tablespoon minced ginger

2/3 teaspoon cumin seed

2/3 teaspoon ground turmeric

1/3 teaspoon crushed red pepper

2 2/3 garlic cloves -- minced

1 1/3 cups cauliflower flowerets -- chopped

1 1/3 cups chopped tomato

1 2/3 cups water

2/3 cup dried lentils

1 1/3 tablespoons fresh lime juice

2/3 tablespoon minced fresh cilantro

1/2 teaspoon salt

4 cups basmati rice -- cooked, or use long-grain

 

Heat olive oil in a large saucepan over medium-high heat. Add onion and

next 5 ingredients (onion through garlic); saute 2 minutes. Add cauliflower

and tomato; saute 1 minute. Stir in water and lentils; bring to a boil.

Cover, reduce heat, and simmer 35 minutes or until lentils are tender. Stir

in lime juice, cilantro, and salt. Serve with rice.

 

Serving size: 1 cup lentil mixture and 1 cup rice

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 784 Calories (kcal); 7g Total Fat; (7% calories from fat); 27g

Protein; 154g Carbohydrate; 0mg Cholesterol; 410mg Sodium

Food Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit;

1/2 Fat; 0 Other Carbohydrates

 

NOTES : This is a traditional Indian dish made with lentils, tomatoes,

onions, and spices. This one is chunkier than most.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0