Chickpea and Mango Dal
1. In a large skillet heat oil over medium-high heat. Add cumin seeds; cook and stir 30 seconds or just until fragrant. Add onion, turmeric, coriander and red pepper flakes; sauté 4 to 6 minutes or until onion softens. Add ginger, garlic and chickpeas; sauté 1 to 2 minutes.
2. Stir in lentils and mangos; stir to coat. Add broth, lime juice and 1/4 cup of the cilantro, stirring to loosen up any browned bits. Cook 5 to 8 minutes or until heated through. Season with pepper to taste. Sprinkle with remaining 1/4 cup cilantro, and serve over rice.
- 9 g Fat
- 1 g Saturated fat
- 0 mg Cholesterol
- 155 mg Sodium
- 60 mg Carbohydrate
- 13 g Fiber
- 13 g Protein
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Nutritional Information
- 9 g Fat
- 1 g Saturated fat
- 0 mg Cholesterol
- 155 mg Sodium
- 60 mg Carbohydrate
- 13 g Fiber
- 13 g Protein
Directions
1. In a large skillet heat oil over medium-high heat. Add cumin seeds; cook and stir 30 seconds or just until fragrant. Add onion, turmeric, coriander and red pepper flakes; sauté 4 to 6 minutes or until onion softens. Add ginger, garlic and chickpeas; sauté 1 to 2 minutes.
2. Stir in lentils and mangos; stir to coat. Add broth, lime juice and 1/4 cup of the cilantro, stirring to loosen up any browned bits. Cook 5 to 8 minutes or until heated through. Season with pepper to taste. Sprinkle with remaining 1/4 cup cilantro, and serve over rice.