Flat hand lean: spicy Indian Dahl. Presented by: Rachel

1 cup red lentils2 tablespoons of ginger root, minced1 teaspoon mustard seed2 tbsp fresh chopped cilantro4 tomatoes, onions chopped3, chopped3 jalapeno, seeded peppers and minced1 tablespoon from cumin1 tbsp ground coriander seed6 cloves garlic groundminced2 tablespoon olive mazout1 Cup tasteCook watersalt lenses by boiling or pressure cook until the lentils are soft. (Pressure cooking is faster). In a skillet, heat oil and add make seeds of mustard. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers and garlic. Sauté until the onions and garlic are golden brown. Add the coriander and cumin. Add chopped tomatoes. Sauté the mixture well until the tomatoes are well cooked. Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped coriander and remove from heat. Serve warm. Amount per serving  Calories: 209. Total FAT: 5.7 g. Cholesterol: 0 mg powered by ESHA nutrient database

Servings a recipe: 6

Amount per serving

Calories: 209

Total FAT: 5.7 gcholesterol: 0 mgSodium: 13 mgTotal carbohydrates: 30.6 g dietary fiber: 12.7 gprotein: 10.4 g see detailed NUTRITION
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