Indian Lentils With Rice Recipe
Are you looking for an Indian Lentils With Rice recipe made in the authentic way? Whenever I have Indian friends visiting, I always prepare Indian Lentils With Rice which is the most savored dish of their cuisine. Pamper everyone with Indian Lentils With Rice as Main Dish. Whenever you try out this Indian Lentils With Rice, don't forget to let me know your experience while preparing and eating it .
Ingredients
2 tablespoons vegetable oil
2 medium-size yellow onions, thinly sliced
3 cups Chicken Stock or Vegetable Stock low-sodium chicken broth, or water
2 cloves garlic, minced
1 teaspoon each ground cumin and curry powder
1/2 teaspoon each ground cardamom, cinnamon, and ginger
1/8 teaspoon ground red pepper (cayenne)
1/8 teaspoon sugar
1 cuptomatojuice
3/4 cup long-grain brown rice
3/4 cup dried brown lentils, sorted and rinsed
4 small carrots, peeled and sliced 1/4 inch thick
1 cup plain nonfat yogurt
1 tablespoon minced fresh mint, cilantro (coriander), or parsley (optional 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
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
