Curried Dal with Basmati-Raisin Pilaf

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All kinds of lentils play a prominent role in Indian cuisine; here, red lentils cook until they start to break down in the classic dish dal. Served over a spiced basmati rice pilaf, it's a satisfying vegetarian meal. Seed the serrano chile for milder heat.
6 servings (serving size: 3/4 cup dal and about 2/3 cup pilaf)


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3 cups water
1 1/2 cups uncooked basmati rice
1/3 cup golden raisins
1/2 teaspoon salt
1/2 teaspoon fennel seeds
2 (3-inch) cinnamon sticks
2 cardamom pods
1 bay leaf
1 tablespoon olive oil
1 1/2 cups chopped onion
1 tablespoon minced peeled fresh ginger
1 teaspoon curry powder
1/2 teaspoon ground cumin
3 garlic cloves, minced
4 cups water
1 1/2 cups dried small red lentils
1 cup chopped plum tomato
3/4 teaspoon salt
1 serrano chile, minced
1/4 cup chopped fresh cilantro


1. To prepare pilaf, combine the first 8 ingredients in a medium saucepan over medium-high heat. Bring to a boil; stir once. Reduce heat to medium-low; simmer, uncovered, 15 minutes or until water is absorbed and rice is tender. Discard cinnamon, cardamom, and bay leaf.

2. To prepare dal, heat olive oil in a large saucepan over medium-high heat. Add onion to pan; sauté for 5 minutes or until lightly browned. Stir in ginger, curry powder, cumin, and garlic; cook for 30 seconds, stirring constantly. Add 4 cups water and next 4 ingredients (through serrano); bring to boil. Cover, reduce heat, and simmer 15 minutes or until lentils are tender. Stir in cilantro. Serve over pilaf.

Created date

September 2008

Nutritional Information

Calories 328
Caloriesfromfat 10 %
Fat 3.6 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 15.8 g
Carbohydrate 60.2 g
Fiber 9.5 g
Cholesterol 0.0 mg
Iron 4.1 mg
Sodium 509 mg
Calcium 59 mg