Lentil Potato Dal with Lemon-Cilantro 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.

Yield: 6 servings (serving size: about 1 cup dal and 2/3 cup rice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 363
  • Fat: 2.8g
  • Saturated fat: 1.5g
  • Protein: 13.4g
  • Carbohydrate: 72.0g
  • Cholesterol: 7mg
  • Iron: 4.2mg
  • Sodium: 634mg
  • Calories from fat: 7%
  • Fiber: 8.4g
  • Calcium: 71mg

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

Preparation

  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.
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