Ingredients
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1 cup small dried red lentils
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1 tablespoon vegetable oil
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1 tablespoon minced fresh garlic
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1 teaspoon yellow mustard seeds
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1/2 teaspoon crushed red pepper flakes
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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1/2 teaspoon ground coriander
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1/2 teaspoon fresh ground black pepper
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1 tablespoon tomato paste
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1/2 cup light coconut milk
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1/2 teaspoon salt
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2 teaspoons fresh lime juice
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5 (6 inch) pita bread, each cut into 8 wedges
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1 1/2 cups chopped onions
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2 cups reduced-sodium fat-free chicken broth
Instructions
- 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.
- 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.
- Add cumin, turmeric, coriander, and black pepper; cook 3 minutes, stirring constantly.
- 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.
- Cool to room temperature. Serve dal with pita wedges.