Dal With Cucumber Cream And Pita Chips Recipe

Name: Dal With Cucumber Cream And Pita Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pita chips:; 2 (6-inch) whole wheat pitas; Cucumber cream:; 1/2 cup fresh baby spinach; 1/2 cup reduced-fat sour cream; 1/2 cup finely chopped seeded peeled cucumber; Dash of salt; Dal:; 1 tablespoon olive oil; 1 1/2 teaspoons cumin seeds; 1 teaspoon yellow mustard seeds; 1 cup chopped onion; 2 teaspoons bottled minced garlic; 1/2 teaspoon crushed red pepper; 1/4 teaspoon ground turmeric; 1/4 teaspoon bottled ground fresh ginger (such as Spice World); 3 cups organic vegetable broth (such as Swanson Certified Organic); 1 1/4 cups dried lentils; 1 cup water; 1/2 cup chopped plum tomato; 1/4 teaspoon salt; 2 teaspoons fresh lemon juice

Servings: persons

Pita chips:
2 (6-inch) whole wheat pitas
Cucumber cream:
1/2 cup fresh baby spinach
1/2 cup reduced-fat sour cream
1/2 cup finely chopped seeded peeled cucumber
Dash of salt
Dal:
1 tablespoon olive oil
1 1/2 teaspoons cumin seeds
1 teaspoon yellow mustard seeds
1 cup chopped onion
2 teaspoons bottled minced garlic
1/2 teaspoon crushed red pepper
1/4 teaspoon ground turmeric
1/4 teaspoon bottled ground fresh ginger (such as Spice World)
3 cups organic vegetable broth (such as Swanson Certified Organic)
1 1/4 cups dried lentils
1 cup water
1/2 cup chopped plum tomato
1/4 teaspoon salt
2 teaspoons fresh lemon juice

1
Preheat oven to 350u00b0.
2
To prepare pita chips, split pitas; cut each half into 8 wedges. Arrange wedges in a single layer on a baking sheet. Bake at 350u00b0 for 20 minutes or until crisp. Cool completely on baking sheet.
3
To prepare cucumber cream, place spinach and sour cream in a food processor; process until smooth. Place spinach mixture in a small bowl; stir in cucumber and dash of salt. Cover and chill at least 1 hour.
4
To prepare dal, heat oil in a large saucepan over medium-high heat. Add cumin seeds and mustard seeds; cook 2 minutes or until toasted, stirring frequently. Stir in onion, garlic, red pepper, turmeric, and ginger; cook 1 minute, stirring constantly. Stir in broth, lentils, and 1 cup water; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until lentils are very tender, stirring occasionally. Uncover and simmer 20 minutes or until thick and creamy, stirring occasionally with a whisk. Remove from heat. Stir in tomato, 1/4 teaspoon salt, and juice. Spoon about 3/4 cup dal into each of 4 bowls; top each serving with 3 tablespoons cucumber cream and 8 pita chips.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Pita chips:, 2 (6-inch) whole wheat pitas, Cucumber cream:, 1/2 cup fresh baby spinach, and more.

Yes, Dal With Cucumber Cream And Pita Chips falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dal With Cucumber Cream And Pita Chips

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