Dal with Cucumber Cream and Pita Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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There are many ways to serve dal, an Indian dish of pureed lentils, peas, or beans. This version adds a cool, creamy cucumber topping to balance the spiciness. It can be made in advance; add two tablespoons hot water, and reheat in the microwave or on the stovetop. The cucumber cream and chips may also be made ahead and stored in the refrigerator. Ingredients:
2 (6-inch) whole wheat pitas |
1/2 cup fresh baby spinach |
1/2 cup reduced-fat sour cream |
1/2 cup finely chopped seeded peeled cucumber |
dash of salt |
1 tablespoon olive oil |
1 1/2 teaspoons cumin seeds |
1 teaspoon yellow mustard seeds |
1 cup chopped onion |
2 teaspoons bottled minced garlic |
1/2 teaspoon crushed red pepper |
1/4 teaspoon ground turmeric |
1/4 teaspoon bottled ground fresh ginger (such as spice world) |
3 cups organic vegetable broth (such as swanson certified organic) |
1 1/4 cups dried lentils |
1 cup water |
1/2 cup chopped plum tomato |
1/4 teaspoon salt |
2 teaspoons fresh lemon juice |
Directions:
1. Preheat oven to 350°.
2. To prepare pita chips, split pitas; cut each half into 8 wedges. Arrange wedges in a single layer on a baking sheet. Bake at 350° for 20 minutes or until crisp. Cool completely on baking sheet.
3. To prepare cucumber cream, place spinach and sour cream in a food processor; process until smooth. Place spinach mixture in a small bowl; stir in cucumber and dash of salt. Cover and chill at least 1 hour.
4. To prepare dal, heat oil in a large saucepan over medium-high heat. Add cumin seeds and mustard seeds; cook 2 minutes or until toasted, stirring frequently. Stir in onion, garlic, red pepper, turmeric, and ginger; cook 1 minute, stirring constantly. Stir in broth, lentils, and 1 cup water; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until lentils are very tender, stirring occasionally. Uncover and simmer 20 minutes or until thick and creamy, stirring occasionally with a whisk. Remove from heat. Stir in tomato, 1/4 teaspoon salt, and juice. Spoon about 3/4 cup dal into each of 4 bowls; top each serving with 3 tablespoons cucumber cream and 8 pita chips.
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