DAL WITH SPICED TOMATOES AND POTATOES

Dal With Spiced Tomatoes and Potatoes image

Make and share this Dal With Spiced Tomatoes and Potatoes recipe from Food.com.

Provided by Busy Student

Categories Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

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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

Steps:

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.
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.
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.

Nutrition Facts : Calories 302.1, Fat 8.9, SaturatedFat 0.8, Sodium 338.7, Carbohydrate 47.2, Fiber 8.7, Sugar 4.6, Protein 10.6

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