New This Month

Warm Red-Lentil Dal with Pita Chips


This lentil dish is versatile: Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish.

  • Servings: 6

Photography: Earl Carter

Source: Martha Stewart Living, February 2002


  • 1/2 pound red lentils (about 1 1/4 cups), picked over and rinsed
  • One 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat
  • 1 cup water
  • 1/2 teaspoon turmeric
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1 1/4 teaspoons cumin seeds
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 large tomato, seeded and finely diced
  • 1/4 cup fresh mint, finely chopped
  • 1/2 teaspoon coarse salt


  1. In a medium saucepan, combine lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.

  2. Meanwhile, melt butter in a small saucepan; add garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.

  3. Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.

Reviews Add a comment

  • packers5thin
    5 JUL, 2017
    I am very excited to know new things. like this one, i was unaware of Warm Red-Lentil Dal with Pita Chips So thank you for the blog.