Lentil Potato Dal with Lemon-Cilantro Rice |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
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 |
Directions:
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.
|
|