Duguid's Everyday Dal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pkg Red or Brown Lentils6 c water1/2 tsp turmeric2 bay leaves1 cinnamon stick (3")1 tsp salt divided2 Tbsp extra virgin olive oil1 tsp black or brown mustard seeds1 Tbsp minces, peeled fresh ginger1 Tbsp minced garlic1/2 tsp cumin or fennel seeds2 dried small hot red chiles, stemmed (not in nutrition values)1/2 c finely chopped shallots or onion1 c diced carrots5 lg brussel sprouts (quartered)1 c cauliflower florets1 c dry short grain brown rice
Place lentils in a large dutch oven or crock pot along with water, cinnamon, and bay leaves. Bring to a boil than simmer (if using a dutch oven).
While lentil are cooking; heat oil in a large nonstick skillet. Add mustard seeds and stir continuously for 1 min or until they start popping. Add garlic, ginger, cumin, and chiles; cook 2 min. Add onions; cook 3 min or until tender, stirring frequently. Add the rest of the vegetables; cook 5 min till crisp-tender, stirring frequently. Add 1 c of the dal mixture and remaining salt to carrot mixture; cook 2 min, stirring frequently.
Add carrot mixture to remaining dal mixture, bring to a boil (if using dutch oven). Cook 40 min or until thickens. Sprinkle each serving with 2 Tbsp cilantro leaves.
If using a crock pot, start the same way as above, except just heat the dal mixture on high for 20 min before starting the vegetable mix. Than cook in crock pot on high for 4-6 hours or 8-10 on med/low.
Cook the rice according to rice cooker or package.
Serve over rice.
serving 4
Number of Servings: 4
Recipe submitted by SparkPeople user BLONDEGIRL.
While lentil are cooking; heat oil in a large nonstick skillet. Add mustard seeds and stir continuously for 1 min or until they start popping. Add garlic, ginger, cumin, and chiles; cook 2 min. Add onions; cook 3 min or until tender, stirring frequently. Add the rest of the vegetables; cook 5 min till crisp-tender, stirring frequently. Add 1 c of the dal mixture and remaining salt to carrot mixture; cook 2 min, stirring frequently.
Add carrot mixture to remaining dal mixture, bring to a boil (if using dutch oven). Cook 40 min or until thickens. Sprinkle each serving with 2 Tbsp cilantro leaves.
If using a crock pot, start the same way as above, except just heat the dal mixture on high for 20 min before starting the vegetable mix. Than cook in crock pot on high for 4-6 hours or 8-10 on med/low.
Cook the rice according to rice cooker or package.
Serve over rice.
serving 4
Number of Servings: 4
Recipe submitted by SparkPeople user BLONDEGIRL.
Nutritional Info Amount Per Serving
- Calories: 390.5
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 336.1 mg
- Total Carbs: 69.3 g
- Dietary Fiber: 14.0 g
- Protein: 14.1 g