Indian dal with yogurt and cucumbers

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Makes 4 servings.

Ingredients

3/4 cup red lentils

1/2 cup chopped onion

2 cloves garlic, chopped

1 teaspoon grated ginger

2 teaspoons garam masala*

1 teaspoon ground cumin

1 tablespoon canola oil

3 cups hot water

Salt to taste

1/2 cup chopped, seeded cucumber

1/3 cup chopped scallions, green part only

1/4 cup chopped fresh dill

4 tablespoons reduced-fat Greek yogurt

4 whole-wheat pita breads, warmed

*Note: If you do not have garam masala, use 1/2 teaspoon each ground cardamom, coriander and cumin; 1/4 teaspoon each ground cinnamon and black pepper; and 1/8 teaspoon ground cloves.

Directions

  • Place lentils in large bowl and fill with cold water. Using your fingers, stir lentils 3 to 4 times, then drain. Repeat 2 to 3 times, until water runs nearly clear when drained.
  • Transfer lentils to large saucepan. Add onion, garlic, ginger, garam masala, cumin and oil. Stir to coat ingredients with oil.
  • Set saucepan over medium-high heat and cook, stirring occasionally, until spices are fragrant, about 4 minutes.
  • Add hot water, bring to boil, cover, and simmer until lentils are soft, 20 minutes; dal will thicken as it cools. Uncover and pour dal into wide, shallow bowl. Set aside until lukewarm, 20 minutes. Season to taste with salt.
  • To serve, divide dal among 4 small soup bowls. Top each with 1/4 of cucumber, scallions and dill, plus 1 tablespoon yogurt. Cut pitas into 6 wedges. Set each bowl on dinner plate, surround with pita wedges and serve.
  • If desired, dal can be covered and refrigerated up to 3 days. Before serving, warm in microwave or in covered pot over medium heat, stirring often.

Nutrition information

Serving size: 1/4 of recipe. Amount per serving: 260 calories, 5g total fat (0g saturated fat), 40g carbohydrates, 15g protein, 8g dietary fiber, 135mg sodium.

Source: American Institute for Cancer Research

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