INDIAN LENTIL PILAF
From the November/December 2006 Vegetarian Times. I made this without oil, and it worked great. This makes a ton.
Provided by VegSocialWorker
Categories Lentil
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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 3/4 cup of the cooking water, and transfer lentils to a bowl.
- Wipe out the pot and heat the oil over medium high. Sauté the onion in the 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.
- Stir in tomatoes, broth, reserved lentil water and lentils and bring to a boil.
- Cover, reduce heat to low and cook for 20 minutes or until liquid is absorbed and rice is tender.
- Season with salt and pepper. Remove from the heat and cover, let stand 5 minutes.
- Fluff with a fork, then spoon pilaf into shallow bowls, and garnish with cilantro, if desired.
- Serve hot and enjoy.
Nutrition Facts : Calories 306.7, Fat 6.1, SaturatedFat 0.6, Sodium 170.3, Carbohydrate 52.2, Fiber 12.8, Sugar 5.4, Protein 11.8
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