Dal With Spiced Tomatoes and Potatoes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Weight Watchers Take-out Tonight! 5 ww points Ingredients:
1 medium baking potato |
1/4 cup red lentil, picked over, rinsed, and drained |
2 tablespoons canola oil |
1 onion, chopped |
1 jalapeno pepper, seeded and chopped (wear gloves to prevent iritation) |
1 1/4 teaspoons garam masala |
1 teaspoon cumin seed |
1 lb plum tomato, chopped |
1 (15 1/2 ounce) can chickpeas, rinsed and drained |
1 tablespoon fresh ginger, peeled and minced |
2 garlic cloves, minced |
1 tablespoon cilantro, chopped |
Directions:
1. Bring large saucepan of lightly salted water to a boil. Add potatoes, return to a boil, and cook until fork-tender, 7 minutes; remove with slotted spoon and set aside, reserving the cooking liquid.
2. Add lentils to the same saucepan and return cooking liquid to a boil. Cook until lentils are tender but still hold their shape, 8 - 10 minutes; drain and set aside.
3. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion, jelapeno, garam masala, and cumin. Cook until onion begins to soften, 3 - 4 minutes. Stir in the potatoes, tomatoes, chickpeas, ginger, and garlic. Cook, stirring occasionally, until tomatoes soften and potatoes are tender, 4 - 5 minutes. Stir in lentils and cook until heated through, 1 minute. Remove from the heat and stir in cilantro.
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