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
Units
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- 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