Red lentil dal with mint rice, yogurt, and naan
Vegetarian, Soy Free
Dal, the classic Indian comfort food, is only as good as the spice blend that seasons it. Here, Chef Justine combines zesty ground ginger and mustard seeds with earthy cumin and turmeric. A refreshing dill and tomato salsa, plus a minty blend of basmati and quinoa, and chewy naan, all help round out the feast.
- 1 to 2 shallots
- Fresh mint
- Rice-quinoa blend (basmati rice - red quinoa)
- 1 teaspoon baharat
- Dal spice blend (curry powder - mustard seeds - turmeric - cumin seeds - ground ginger)
- ¾ cup red lentils
- 5 ounces cherry tomatoes
- Fresh dill
- 1 lime
- 1 naan bread
- ½ cup Greek yogurt
Make the rice
- Peel and thinly slice the shallot.
- Strip the mint leaves from the stems; coarsely chop the leaves.
Pour in 1½ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the grains are tender and the water is absorbed, 18 to 20 minutes. Fluff with fork and stir in the mint. Keep covered until ready to serve. While the rice and quinoa cook, start the dal.
Make the dal
Add the lentils and 2 cups water. Bring to a boil, reduce to a simmer, cover, and cook until the lentils are soft, most of the water is absorbed, and the dal is thickened, 18 to 20 minutes. Remove from the heat and season with salt to taste. While the dal cooks, prepare the salsa.
Make the cherry-tomato salsa
- Cut the cherry tomatoes in half.
- Finely chop the dill.
- Juice half the lime; cut half into wedges.
Toast the naan
Nutrition per serving: Calories: 770, Protein: 36 g, Total Fat: 14 g, Monounsaturated Fat: 5.5 g, Polyunsaturated Fat: 1 g, Saturated Fat: 2.5 g, Cholesterol: 5 mg, Carbohydrates: 129 g, Fiber: 18 g, Added Sugar: 0 g, Sodium: 690 mg
Contains: wheat, milk