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Curried Dal with Basmati-Raisin Pilaf

Yield 6 servings (serving size: 3/4 cup dal and about 2/3 cup pilaf)
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.

Ingredients

  • Pilaf:
  • 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
  • Dal:
  • 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

Nutrition 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

How to Make It

  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.