Lentil and Split Pea Dip. Lowfat

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Lentil and Split Pea Dip

 

1 cup dried lentils, picked over (toor dal)

1 cup split peas, picked over

2 tablespoons olive oil

1 cup red onion, chopped

2 tablespoons garlic, chopped

2 teaspoons turmeric powder

2 teaspoons cumin seeds, toasted and ground

1 cup cilantro leaves, chopped

2 tablespoons lemon juice

1 teaspoon chili powder, Indian style preferred

salt to taste

1/4 teaspoon black pepper, freshly ground

1/4 cup water as needed

 

Cook lentils and split peas in large pot of boiling salted water until very

tender, about 35 minutes. Drain. Heat 1 tablespoon of oil in heavy large skillet

over medium heat. Add onion and garlic and saute until onion is soft. Add

turmeric and cumin and cook 30 seconds. Transfer mixture to a food processor.

Add cooked lentils and split peas, cilantro, lemon juice, chili powder and

remaining 1 tablespoon oil. Process until smooth. Adjust the consistancy with

water as desired (thick as a spread or thin as a dip). Season generously with

salt and pepper. Transfer to a medium bowl. Serve with warm naan or pita bread

that has been brushed with garlic flavored olive oil. Or, try it with some

soy-based tortilla chips for a lower carb version.

Serves 16.

Cals: 106, FatCals: 17, TotFat: 2g SatFat: 0g, PolyFat: 0g, MonoFat: 2g Chol:

0mg, N a: 25mg, K: 273mg TotCarbs: 26g, Fiber: 7g, Sugars: 2g NetCarbs: 19g,

Protein: 7g

 

 

 

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