South Texas Dal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
3 C Poblano, Roasted, peeled, chopped1/2 Tbsp Oil 2 Ea Bay leaf 7 Ea Cardamom seed 1 Ea Cinnamon Stick 4 Ea Cloves 1 Lb Brown lentils, Washed7 C Water 1 Tsp Tumeric 1 Tbsp Ginger, GratedSalt Chile powder 1/2 Tbsp Oil 2 C Onion, Chopped4 Clove Garlic, Minced2 C Tomatillo, Chopped3 Tsp Cumin ground 1 1/2 Tsp Garam Masala 1/4 Tsp Salt 1/2 Tbsp Lime juice 2 Tbsp Cilantro, ChoppedSalt Cilantro, Chopped
Roast 4-5 whole POBLANO PEPPERS on sheet pan in oven until charred. Remove to covered bowl. After 10-15 minutes peel, seed and chop. Measure out 3 cups and freeze the rest (or just use it all).
Heat OIL in pot on medium heat.
Toss BAY LEAF, CARDAMOM, CINNAMON, CLOVES in OIL 15 seconds.
Add LENTILS, toss in oil.
Add 3 cups WATER, TUMERIC, GINGER.
Bring to boil, then add remaining water. Return to boil then lower to simmer.
Cook uncovered 15 minutes.
Taste liquid. Add SALT to taste.
Add POBLANO. Cook 10 minutes.
Add CHILE POWDER if more heat is desired.
While lentils are cooking, heat OIL in separate pot on medium heat.
Saute ONION until translucent.
Mix in GARLIC, cook 30 seconds.
Add TOMATILLO, CUMIN, GARAM MASALA, SALT. Stir well.
Cook 10-15 minutes, stirring occasionally, until TOMATILLOS are tender.
Add ONION MIX to LENTILS.
Stir in LIME JUICE, CILANTRO.
Taste and add SALT to taste. Cook 10 minutes to blend flavors.
Garnish with more CILANTRO.
Thin with more water if a more soup like consistency is desired (this will reduce the calories per serving).
Serving Size: makes about 7-1/2 12-oz (1-1/2 cup) servings
Number of Servings: 7.4
Recipe submitted by SparkPeople user LYPSPARK.
Heat OIL in pot on medium heat.
Toss BAY LEAF, CARDAMOM, CINNAMON, CLOVES in OIL 15 seconds.
Add LENTILS, toss in oil.
Add 3 cups WATER, TUMERIC, GINGER.
Bring to boil, then add remaining water. Return to boil then lower to simmer.
Cook uncovered 15 minutes.
Taste liquid. Add SALT to taste.
Add POBLANO. Cook 10 minutes.
Add CHILE POWDER if more heat is desired.
While lentils are cooking, heat OIL in separate pot on medium heat.
Saute ONION until translucent.
Mix in GARLIC, cook 30 seconds.
Add TOMATILLO, CUMIN, GARAM MASALA, SALT. Stir well.
Cook 10-15 minutes, stirring occasionally, until TOMATILLOS are tender.
Add ONION MIX to LENTILS.
Stir in LIME JUICE, CILANTRO.
Taste and add SALT to taste. Cook 10 minutes to blend flavors.
Garnish with more CILANTRO.
Thin with more water if a more soup like consistency is desired (this will reduce the calories per serving).
Serving Size: makes about 7-1/2 12-oz (1-1/2 cup) servings
Number of Servings: 7.4
Recipe submitted by SparkPeople user LYPSPARK.
Nutritional Info Amount Per Serving
- Calories: 120.8
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 663.0 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 7.0 g
- Protein: 7.0 g
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