Indian Lentils With Rice Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 2 medium-size yellow onions, thinly sliced | ||
| 3 cups Chicken Stock or Vegetable Stock low-sodium chicken broth, or water | ||
| Garlic | 2 Clove (5gm), minced | |
| 1 teaspoon each ground cumin and curry powder | ||
| 1/2 teaspoon each ground cardamom, cinnamon, and ginger | ||
| Red cayenne pepper | 1/8 Teaspoon | |
| Sugar | 1/8 Teaspoon | |
| 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 | ||
| Coriander/ cilantro | 1 Tablespoon, 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
Chef
