Ingredients
-
2
-
1
-
1
-
1 1/2
-
1
-
1
-
1/2
-
1
-
1
-
1/2
-
1/2
-
1
-
1/2
-
1/2
-
2
Directions
Spicy Red Lentil Dal With Pita Wedges, Cooking Light 2003 , Awesome Hubby said it was addicting Used 1/4 teaspoon mustard powder in lieu of the seeds and omitted the coriander Had leftovers heated and served over brown rice Seems to get spicier after a few days in the fridge!
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Add Cumin, Turmeric, Coriander, and Black Pepper; Cook 3 Minutes, Stirring Constantly. |
|
4
Done
|
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. |
|
5
Done
|
Cool to Room Temperature. Serve Dal With Pita Wedges. |
