Vegetarian

Dal with tomatoes is for Dinner.

Dal with tomatoes takes 10 minutes to prepare.

Dal with tomatoes takes 60 minutes to cook.

Dal with tomatoes makes 12 servings.

The ingredients for Dal with tomatoes are:

1 C moong dal (yellow lentils)
1 C masoor dal (red split lentils)
1 Tbsp olive oil
1 cinnamon stick
1 tsp cumin seeds
1/2 tsp fennel seeds
3 cloves
3/4 tsp tumeric
4 green cardamom pods
2 hot green chilies
1 tsp Splenda
1 C diced tomatoes, no salt added
8-10 C water

Here is how you make Dal with tomatoes:

Combine lentils, water, tumeric, cinnamon stick and 1/2 tsp oil in a large saucepan over moderately low heat. (If you are using a non-stick saucepan, spray with Pam!) Bring to a boil. Cover with a tight-fitting lid and boil gently for an hour until the lentils are soft and fully cooked. Skim off the froth periodically and add water as needed to keep the dal from sticking. (The texture will be watery.) Meanwhile, roast all the spices until golden brown and aromatic. Take the seeds from the cardamom pods and throw away the pods after roasting. Grind the roasted seeds and add enough water to make a moist paste. When the dal is cooked, remove from heat and remove the cinnamon stick. Use an immersion blender to puree until you reach the desired texture. To the fry pan, add the remaining oil and heat over moderately high heat. Add the paste and the chilies to the fry pan and stir fry for 30 seconds. Add Splenda and chopped tomatoes and cook until the tomatoes are softened. Add the mixture to the dal. Number of Servings: 12Recipe submitted by SparkPeople user LUVALAB.

The nutritional information for Dal with tomatoes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 109.1

• Total Fat: 1.2 g
• Cholesterol: 0.0 mg
• Sodium: 307.6 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 4.9 g
• Protein: 6.6 g