RED LENTIL DAL WITH CHARRED ONIONS
Red lentils break down so you don't need to puree them. 20% of your daily fiber in this recipe, so it's pretty WW friendly. From Cooking Light '07. I would serve this with a tandoori chicken, or just over jasmine rice for vegetarian.
Provided by A la Carte
Categories Lentil
Time 1h20m
Yield 7 cups, 7 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 tsp oil in a large heavy cast iron skillet over medium-high heat. Add onion and cook for 2 minutes (not stirring) or until charred. Carefully turn the onion over and cook an additional 4 minutes or until charred.
- Remove from the heat and coarsely chop. Set aside.
- Combine the mustard seeds, coriander seeds, cumin seed and clove ina small skillet over medium heat. Cook about 1 1/2 minute until the mixture is fragrant, stirring frequently.
- Remove from the heat.
- Combine the mustard mixture, cinnamon, cardamom and chili ina spice or coffee grinder and pulse until ground.
- Heat remaining 2 tsp of oil in a small Dutch oven over medium high heat. Add the ginger and garlic to the pan; saute 1 minute.
- Stir in the spices; saute 1 minute more.
- Add the broth, lentils, and tomato to the pan and bring to a boil.
- Cover and reduce heat and simmer for 30 minutes, stirring occasionally.
- Uncover and add charred onion, and cook 10 more minutes.
- Stir in cilantro and lime juice.
- Serve.
Nutrition Facts : Calories 187.9, Fat 3.6, SaturatedFat 0.6, Cholesterol 1.4, Sodium 593.2, Carbohydrate 30.1, Fiber 9.9, Sugar 5.3, Protein 9.6
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