Dahl (Curried Lentils)
DAHL IS A NUTRITIONAL POWERHOUSE — LOW IN CALORIES AND HIGH IN
protein, fiber, vitamins, minerals, herbs, and spices. Our recipe is satisfying, nourishing, and neutralizing. And for the 1-2-3 punch, it is ready in less than one hour (most of that time is spent simmering the rice). Let this dish be your go-to meal when you want to kick start your body into good health.
1 tablespoon olive oil
1½ teaspoons minced garlic
1 cup minced onion
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon fresh grated ginger
1 fresh medium jalapeno pepper, seeded and minced
1 cup dried lentils, washed
1 medium sweet potato, peeled and diced
2 tomatoes, chopped, including juice
4 cups vegetable stock
1 teaspoon salt
Salt and freshly ground pepper to taste
¼ cup fresh cilantro, chopped fine
1 small avocado, sliced in 8 slices
- Heat olive oil in large, heavy saucepan over medium-high heat. Add garlic, onion, curry powder, turmeric, ginger and jalapeno and saut? for about 4 minutes until onions have softened.
- Add the lentils, sweet potatoes, tomatoes, stock and salt. Bring to boil. Reduce heat to medium; cover loosely and simmer until the lentils are tender, about 30 minutes.
- Just before serving add cilantro and season with salt and pepper to taste. Serve warm with avocado slices and Cardamom Brown Rice.
Cook's Note: Lentils can be made up to two days in advance. Refrigerate until needed. Warm in microwave.
Cardamom Brown Rice
Yields 6 cups
2 cups Basmati brown rice
1 tablespoon canola oil
8 whole green cardamom pods
1 teaspoon cumin seeds
4½ cups water
1/8 teaspoon salt
- Put rise in a fine sieve and rinse it with cold water until the water runs clear. Set aside.
- Heat oil in large, heavy saucepan over medium heat. Add the cardamom pods and cumin seeds, stir and cook for 1 minute.
- Add the rice and continue to stir and cook for another minute so that rice is thoroughly coated with the oil and spices. Add water and salt to the pan, stir and bring to a boil.
- Cover and reduce heat to low. Simmer for about 45 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.
© 2009 by Claudia Pillow and Annalise Roberts
Gluten–Free Cooking Archive