Stewed Lentils with Cucumbers and yogurt
In Andhra Pradesh, people have rice mixed with lentils and ghee and take a bite of salted green chillies in between morsels. You will only have to taste it to experience it as I do not have any words to describe that taste. This recipe uses a similar concept but with a few little additions to make it manageable for people that do not like spice. The additions are yogurt and cucumber that reduce the heat from chillies.
You can have it on a cold day and feel filled. Plus Lentils are a great source of protein too.
Refreshing Dal with Yogurt and Cucumbers
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Gluten-Free, Vegetarian
Description
Creamy red lentil dal topped with a vibrant cucumber and cilantro salad, served over fluffy basmati rice. A light and flavorful vegetarian meal.
Ingredients
- 1 tsp cumin seeds
- 2 tbsp olive oil
- 1 cups (237 ml) diced onion
- 4-5 cloves minced garlic
- 2 tbsp minced and peeled fresh ginger
- 1 tsp turmeric powder
- 2 cups (473 ml) dried red lentils, rinsed
- Salt
- 0.5 cups (118 ml) diced onion
- 1 cups (237 ml) diced cucumber (peeled and seeded)
- 1 fresh green chilli, thinly sliced
- 0.25 cups (59 ml) chopped fresh coriander leaves, plus few sprigs for garnish
- 1 tbsp lemon juice
- 4 cups (946 ml) cooked basmati rice
- 1 cups (237 ml) plain yogurt
Instructions
- Heat a medium pan over medium-high heat.
- Add oil, and once hot, add cumin seeds until fragrant.
- Add onions, garlic, and ginger. Cook, stirring often, until tender, about 5 minutes.
- Add turmeric and cook for 1 minute.
- Add 5 cups of water and lentils. Bring to a boil; reduce heat to a simmer, and partially cover.
- Cook until lentils are thick and soft, about 15 minutes. Season with salt.
- Meanwhile, combine onion, cucumber, chopped cilantro, and lemon juice in a bowl; season with salt and chili powder (optional).
- To serve, divide rice among 2 bowls and ladle lentils over rice; top with yogurt and cucumber mixture. Garnish with cilantro leaves.
Notes
- For a smoother dal, use an immersion blender to partially puree the lentils after cooking.
- If you don’t have fresh ginger, you can substitute 1 teaspoon of ground ginger.
- Store leftover dal and cucumber salad separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 20
- Cholesterol: 5
Frequently Asked Questions
What type of dal works best in this refreshing yogurt and cucumber version?
Red lentils or yellow moong dal are good choices because they cook quickly and produce a lighter, smoother texture that pairs well with the cool yogurt and cucumber. 
Should the dal be served warm or cold with the yogurt and cucumbers?
It works either way, but serving the dal warm against the chilled yogurt and cucumber creates a nice contrast. If you prefer to serve it cold, let it cool completely before assembling.
How do you prevent the yogurt from curdling when mixing it into warm dal?
Stir the yogurt in off the heat and use full-fat yogurt if possible, which is more stable than low-fat versions. Adding a little of the warm dal to the yogurt first helps temper it.
