Curried Dal with Basmati-Raisin Pilaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
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.
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