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Nutrition info - Recipes

Puree of Lentils with Garlic & Cumin

This Indian side dish goes by the name of Dal. Perfectly seasoned, it should be served over rice or as a sauce for dipping breads. A puree that's a pure delight.


Puree of Lentils with Garlic & Cumin

Ingredients

For 5 people

  • 1 1/4 cup(s) dried pink or yellow lentils
  • 1/2 teaspoon(s) ground turmeric
  • 32 floz water
  • 1 chopped plum tomato
  • 1 teaspoon(s) salt
  • 1 tablespoon(s) vegetable oil
  • 1 1/2 teaspoon(s) cumin seeds
  • 4 garlic cloves, sliced
  • 1/4 teaspoon(s) ground red pepper
  • 5 1/2 tablespoon(s) minced fresh cilantro, divided
  • 1/2 floz fresh lemon juice

Directions

Place lentils and turmeric in a large saucepan; cover with 4 cups water. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Add tomato; cook for 5 minutes or until lentils are tender. Stir in salt; keep warm. Heat the vegetable oil in a small skillet over medium-high heat. Add cumin seeds and garlic; cook 2 minutes or until garlic is golden, stirring constantly. Stir in the red pepper, and remove from heat. Pour oil mixture over lentils, and stir in 2 tbsp. cilantro. Spoon the dal into individual bowls, and sprinkle with the remaining cilantro and the lemon juice.

Nutrition facts

  • Kcal: 119.28 kcal
  • Fibers (g): 11.35g
  • Sodium (mg): 474.84mg
  • Carbs: 23.07g
  • Fat: 2.93g
  • Saturated fat (g): 0.22g
  • Proteins: 10.41g