Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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.

David Bonom
Recipe by Cooking Light October 2008

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

328 calories; calories from fat 10%; fat 3.6g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.3g; protein 15.8g; carbohydrates 60.2g; fiber 9.5g; iron 4.1mg; sodium 509mg; calcium 59mg.
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