The original page can be found on-line at http://www.pioneerthinking.com/aicr_india.html

Red Lentil Dal - Makes 4 servings.

1 Tbsp. canola oil
2 cups chopped onions, divided
3 garlic cloves, minced, divided
2 plum tomatoes, seeded, chopped
1 jalapeño chili, seeded, chopped
3 cups fat-free, reduced-sodium chicken or vegetable broth
1 cup dried red lentils
1 1/2 tsp. turmeric
1 1/2 tsp. ground cumin
1 tsp. grated fresh ginger
Salt and freshly ground black pepper, to taste
1 cup brown rice (preferably basmati), cooked according to package directions
1/4 cup finely chopped fresh cilantro

Heat oil in medium saucepan over medium heat. Add 1 cup onion, 1 minced garlic clove, tomatoes and jalapeño. Sauté until tender and golden brown, about 10 minutes, stirring occasionally. Set aside.

Combine broth, lentils, remaining onion, garlic, turmeric, cumin and ginger in a heavy medium saucepan. Bring to a boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper. Spoon rice into bowls and top with dal. Sprinkle with cilantro.

Per serving: 392 calories, 6 g. total fat (less than 1 g. saturated fat), 73 g. carbohydrate, 17 g. protein, 11 g. dietary fiber, 456 mg. sodium.