Food & Cooking Recipes Appetizers Warm Red-Lentil Dal with Pita Chips Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Earl Carter Servings: 6 This lentil dish is versatile: Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish. Ingredients ½ pound red lentils (about 1 ¼ cups), picked over and rinsed One 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat 1 cup water ½ teaspoon turmeric 2 tablespoons unsalted butter 4 garlic cloves, minced 1 ¼ teaspoons cumin seeds ½ teaspoon crushed red-pepper flakes 1 large tomato, seeded and finely diced ¼ cup fresh mint, finely chopped ½ teaspoon coarse salt Directions 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. Meanwhile, melt butter in a small saucepan; add garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes. Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm. Rate it Print