Spicy Red Lentil Dal With Pita Wedges

READY IN: 25mins
Recipe by dicentra

Cooking Light 2003.

Top Review by BerrySweet

Awesome. Hubby said it was addicting. Used 1/4 teaspoon mustard powder in lieu of the seeds and omitted the coriander. Had leftovers heated and served over brown rice. Seems to get spicier after a few days in the fridge!

Ingredients Nutrition


  1. Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 10 minutes or until lentils are tender. Remove from heat; cover and set aside.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, mustard seeds, and red pepper, and cook 5 minutes or until onions are tender and seeds begin to pop, stirring constantly.
  3. Add cumin, turmeric, coriander, and black pepper; cook 3 minutes, stirring constantly.
  4. Add tomato paste, and cook 3 minutes, stirring constantly. Add lentils, coconut milk, and salt; cook 3 minutes, stirring frequently. Remove from heat; stir in juice.
  5. Cool to room temperature. Serve dal with pita wedges.

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