Warm Red-Lentil Dal with Pita Chips

Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish. Per serving: 189 calories, 5 g fat, 11 mg cholesterol, 25 g carbs, 291 mg sodium, 12 g protein, 3 g fiber
MSL Cookbook Vol. 2; The New Classics
  • Yield Serves 6
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  • 1/2 pound red lentils (about 1 1/4 cups), picked over and rinsed
  • One 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


  1. In a medium saucepan, combine lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.

  2. Meanwhile, melt butter in a small saucepan; add garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.

  3. Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.

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