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Indian Lentils With Rice

Healthy.Eater's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Yellow onions 2 Medium, thinly sliced
  Chicken stock/Vegetable stock low sodium chicken broth / water 3 Cup (48 tbs)
  Garlic 2 Clove (10 gm), minced
  Ground cumin 1 Teaspoon
  Curry powder 1 Teaspoon
  Ground cardamom 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground red pepper 1⁄8 Teaspoon (Cayenne)
  Sugar 1⁄8 Teaspoon
  Tomato juice 1 Cup (16 tbs)
  Long grain brown rice 3⁄4 Cup (12 tbs)
  Dried brown lentils 3⁄4 Cup (12 tbs), sorted and rinsed
  Carrots 4 Small, peeled and sliced 1/4 inch thick
  Plain non fat yogurt 1 Cup (16 tbs)
  Minced fresh mint/Cilantro / coriander / parsley 1 Tablespoon (For Garnish)
Directions

1 ln a large heavy saucepan, heat the oil over moderately high heat until very hot but not smoking.
Add the onions and stir to coat with the oil.
Add 1/4 cup of the stock, reduce the heat to low, cover, and cook for 5 minutes or until the onions are soft.
Uncover, raise the heat to moderate, and continue to cook, stirring constantly, 3 minutes more or until the onions are golden.
2 Add the garlic, cumin, curry powder, cardamom, cinnamon, ginger, red pepper, sugar, remaining 2 3/4 cups of stock, tomatojuice, rice, lentils, and carrots.
Bring the liquid to a boil, then lower the heat, cover, and simmer for 30 minutes.
3 Uncover and stir the mixture.
If it seems dry, add 1/4 to 1/2 cup of water until the liquid just covers it.
Continue to cook for 10 to 15 minutes or until the lentils are tender.
Top each portion with 1/4 cup of yogurt and a sprinkling of fresh herbs if desired

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish

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