Thursday, July 8, 2010

Dal with Spiced Tomoatoes and Potatoes

Can you tell we have fun cooking together?
Dal with Spiced Tomatoes and Potatoes: serves 4 ( 1 c  = 4 points +)
Another one from "Weight Watcher's Take-Out" cookbook.
  • 1 medium baking potato, peeled and cut into 1/2" cubes
  • 1/4 c. lentils, rinsed and drained
  • 2 T. canola oil
  • 1 onion, chopped
  • 1 jalepeno pepper, seeded and diced
  • 1-1/4 tsp. garam masala ( Indian spice)
  • 1 tsp. cumin
  • 1 lb. plum tomatoes, chopped
  • 1 can ( 15 oz) garbanzo beans, rinsed and drained
  • 1 T. minced fresh ginger
  • 2 garlic cloves, minced
  • 1 T. chopped fresh cilantro ( I used more)

Bring a large saucepan of water to a boil. Add the potatoes and cook until tender. Remove with a slotted spoon. Add the lentils to the boiling water and cook until they are tender but still hold their shape. Drain.
Heat a large nonstick skillet, swirl in the oil, then add the onion, jalepeno, garam masala and cumin. Cook until onion begins to soften. Stir in potatoes, tomatoes, garbanzo beans, ginger and garlic. Cook, stirring occasionally until tomatoes soften and potatoes are tender ( 4-5 minutes) Stir in lentils and heat through. Remove from heat and stir in cilantro.

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