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Lentil Potato Dal with Lemon-Cilantro Rice

Prep time 15 mins
Cook time 25 mins
Yield 6 servings (serving size: about 1 cup dal and 2/3 cup rice)
A traditional dish from India, dal is typically made with lentils, tomatoes, onions, and a host of spices. Once assembled, the lentil-potato mixture simmers on the stove, giving off wonderful, exotic aromas.

Ingredients

  • 1 tablespoon light butter
  • 1 cup chopped onion (about 1 small)
  • 4 garlic cloves, minced
  • 1 tablespoon grated peeled fresh ginger
  • 1 1/4 teaspoons salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon ground red pepper
  • 3 cups water
  • 3 medium tomatoes, seeded and chopped
  • 2 medium baking potatoes, peeled and cut into 1/2-inch pieces
  • 1 cup dried small red lentils
  • Lemon-Cilantro Rice
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons red wine vinegar
  • Lemon-Cilantro Rice

Nutrition Information

  • calories 363
  • fat 2.8 g
  • satfat 1.5 g
  • protein 13.4 g
  • carbohydrate 72.0 g
  • cholesterol 7 mg
  • iron 4.2 mg
  • sodium 634 mg
  • caloriesfromfat 7 %
  • fiber 8.4 g
  • calcium 71 mg

How to Make It

  1. Melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Stir in garlic and ginger; sauté 1 minute. Add salt and next 5 ingredients; cook 1 minute. Add water, scraping pan to loosen browned bits. Stir in tomato, potato, and lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potato mixture is tender.

  2. Stir parsley and vinegar into potato mixture. Serve over Lemon-Cilantro Rice.

Oxmoor House Healthy Eating Collection