Spicy Red Lentil Dal With Pita Wedges Food

SPICY RED LENTIL DAL WITH PITA WEDGES

Spicy Red Lentil Dal With Pita Wedges image

Make and share this Spicy Red Lentil Dal With Pita Wedges recipe from Food.com.

Provided by dicentra

Categories Spreads

Time 25m

Yield 5 serving(s)

Number Of Ingredients 16

Ingredients

2 cups reduced-sodium fat-free chicken broth
1 cup small dried red lentils
1 tablespoon vegetable oil
1 1/2 cups chopped onions
1 tablespoon minced fresh garlic
1 teaspoon yellow mustard seeds
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
1 tablespoon tomato paste
1/2 cup light coconut milk
1/2 teaspoon salt
2 teaspoons fresh lime juice
5 (6 inch) pita bread, each cut into 8 wedges

Steps:

Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 10 minutes or until lentils are tender. Remove from heat; cover and set aside.
Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, mustard seeds, and red pepper, and cook 5 minutes or until onions are tender and seeds begin to pop, stirring constantly.
Add cumin, turmeric, coriander, and black pepper; cook 3 minutes, stirring constantly.
Add tomato paste, and cook 3 minutes, stirring constantly. Add lentils, coconut milk, and salt; cook 3 minutes, stirring frequently. Remove from heat; stir in juice.
Cool to room temperature. Serve dal with pita wedges.

Nutrition Facts : Calories 308.6, Fat 4.1, SaturatedFat 0.5, Sodium 488.3, Carbohydrate 53.7, Fiber 13.9, Sugar 3.9, Protein 14.8

DAL AND RICE WITH SPICY FRIED CABBAGE

Dal and Rice With Spicy Fried Cabbage image

I've been reading books by Chitra Banerjee Divakaruni and giving myself Indian food cravings, so I went to the cupboard and came up with this easy, yummy dish. Warning: this is fairly spicy (but not burn-your-tongue-out spicy). If you like it less spicy, reduce the amounts of seasoning and garlic dramatically. Substitute vegetable broth for chicken broth to make it vegan.

Provided by ketchupqueen

Categories Rice

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

6 -8 tablespoons oil, divided (I use grapeseed oil)
10 cloves garlic, minced
1 onion, chopped
4 tablespoons garam masala
1/2 tablespoon curry powder
1 tablespoon turmeric
2 teaspoons ginger powder
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 carrot, peeled and diced
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can chicken broth
3/4 lb masoor dal, cleaned and washed (red split lentils)
1 cup white rice
1/2 cup water
salt & fresh ground pepper
1 head green cabbage, rinsed,core removed,and chopped
2 teaspoons cumin powder
3 tablespoons dark chili powder
1/4 teaspoon sugar

Steps:

In a saucepan over medium-high heat, saute garlic and onion in just enough oil to cover bottom of the pan scantily.
When onion begins to turn clear, add garam masala, curry, turmeric, cinnamon, and cloves; saute a minute or two more, until well mixed.
Add carrot, tomatoes, chicken broth, dal (lentils), rice, and water, and stir well.
Reduce heat to low; cover and cook 20-30 minutes, until dal and rice are soft and liquid is absorbed.
Add salt and pepper to taste.
Just before serving, heat enough oil to cover bottom of pan in a wok or large frying pan until very hot.
When oil is very hot, fry cumin and chili powder for a few seconds, then add cabbage and sugar, and stir-fry for 1-2 minutes, until wilted.
Serve dal and rice mounded on a plate with fried cabbage on top.

Nutrition Facts : Calories 533.9, Fat 16.7, SaturatedFat 2.4, Sodium 339.4, Carbohydrate 78.9, Fiber 14.3, Sugar 8.7, Protein 21.8

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Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 10 minutes or until lentils are tender. Remove from heat; cover and set aside.
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