Dal With Spiced Tomatoes and Potatoes

Total Time
45mins
Prep
15 mins
Cook
30 mins

From Weight Watchers Take-out Tonight! 5 ww points

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Ingredients

Nutrition

Directions

  1. Bring large saucepan of lightly salted water to a boil. Add potatoes, return to a boil, and cook until fork-tender, 7 minutes; remove with slotted spoon and set aside, reserving the cooking liquid.
  2. Add lentils to the same saucepan and return cooking liquid to a boil. Cook until lentils are tender but still hold their shape, 8 - 10 minutes; drain and set aside.
  3. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion, jelapeno, garam masala, and cumin. Cook until onion begins to soften, 3 - 4 minutes. Stir in the potatoes, tomatoes, chickpeas, ginger, and garlic. Cook, stirring occasionally, until tomatoes soften and potatoes are tender, 4 - 5 minutes. Stir in lentils and cook until heated through, 1 minute. Remove from the heat and stir in cilantro.
Most Helpful

4 5

This was a good recipe that I added in some coriander powder, salt and finished off with a good squeeze of lemon to give it a lift.

4 5

Overall, I liked this recipe. It was easy and quick to make, making it great for a weeknight meal. Despite the fact that it had so many spices and yummy things in it, it was a bit bland for our taste. I added extra garlic, ginger, chilis, garam masala, and tumeric to it. Served over brown rice. Will make again, but will add extra spices. Thanks for sharing!

4 5

Made this last night and overall found it very pleasant. I was surprised by the tomatoe-y-ness of it - maybe next time I'll use a little less - and I've never had daal with that much ginger in it before, but overall it was a nice meal, and I shall be eating up the leftovers for lunch :)