Indian Lentil Pilaf
Indian Lentil Pilaf takes around 45 minutes from beginning to end. This recipe makes 6 servings with 352 calories, 13g of protein, and 6g of fat each. For $1.0 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. Plenty of people really liked this main course. This recipe is typical of Indian cuisine. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. 443 people have made this recipe and would make it again. It is brought to you by Vegetarian Times. A mixture of basmati rice, fresh ginger, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 94%, this dish is outstanding. If you like this recipe, you might also like recipes such as East Indian Split Pea Pilaf, Aromatic Indian Shrimp Pilaf (Kolambi Bhaat), and Lentil Quinoa Pilaf.
Servings: 6
Ingredients:
1 cup basmati rice
1 cup brown lentils, rinsed and sorted
1 14.5-oz. can fire-roasted diced tomatoes
2 Tbs. canola oil
2 large carrots, diced (about 2 cups)
Cilantro for garnish, optional
1 Tbs. minced fresh ginger
1½ tsp. Garam Masala
3 cloves garlic, minced (about 1 Tbs.)
1 medium onion, finely chopped (about 11/3 cups)
1 cup low-sodium vegetable broth
Equipment:
dutch oven
bowl
pot
Cooking instruction summary:
1. Bring lentils and 4 cups water to a boil in large pot or Dutch oven. Reduce heat to low, and simmer 15 minutes, or until lentils are firm-tender. Drain, reserving ¾ cup cooking water, and transfer lentils to bowl.2. Wipe out pot; heat oil over medium high. Sauté onion in oil 4 minutes, or until just golden. Add carrots and rice, and cook 3 minutes, or until rice is toasted and fragrant, stirring constantly. Add garlic, ginger, and garam masala, and cook 1 minute more.3. Stir in tomatoes, broth, reserved lentil cooking water, and lentils, and bring to a boil. Cover, reduce heat to low, and cook 20 minutes, or until liquid is absorbed and rice is tender. Season with salt and pepper. Remove from heat, cover, and let stand 5 minutes. Fluff with fork, then spoon pilaf into shallow bowls, and garnish with cilantro, if desired. Serve hot.
Step by step:
1. Bring lentils and 4 cups water to a boil in large pot or Dutch oven. Reduce heat to low, and simmer 15 minutes, or until lentils are firm-tender.
2. Drain, reserving ¾ cup cooking water, and transfer lentils to bowl.
3. Wipe out pot; heat oil over medium high. Sauté onion in oil 4 minutes, or until just golden.
4. Add carrots and rice, and cook 3 minutes, or until rice is toasted and fragrant, stirring constantly.
5. Add garlic, ginger, and garam masala, and cook 1 minute more.
6. Stir in tomatoes, broth, reserved lentil cooking water, and lentils, and bring to a boil. Cover, reduce heat to low, and cook 20 minutes, or until liquid is absorbed and rice is tender. Season with salt and pepper.
7. Remove from heat, cover, and let stand 5 minutes. Fluff with fork, then spoon pilaf into shallow bowls, and garnish with cilantro, if desired.
8. Serve hot.
Nutrition Information:
covered percent of daily need
