Warm red lentil dal with pita chips
Instructions:
- Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish.
- 1 / 2 pound red lentils (about 1 1 / 4 cups), picked over and rinsed
- 1 14 1 / 2 ounce can low-sodium chicken broth, or homemade, skimmed of fat
- 1 cup water
- 1 / 2 teaspoon turmeric
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 1 / 4 teaspoons cumin seeds
- 1 / 2 teaspoon crushed red pepper flakes
- 1 large tomato, seeded and finely diced
- 1 / 4 cup fresh mint, finely chopped
- 1/2 teaspoon coarse salt
- In a medium saucepan, combine the lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
- Meanwhile, melt the butter in a small saucepan; add the garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.
- Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.
- S E R V E S 6