SPICED BROWN LENTILS WITH YOGURT

Spiced Brown Lentils With Yogurt image

In India, dal refers to a number of lentil-shaped legumes. They are served with rice and curries, and are usually soupy, unlike this thick rendition, which resembles refried beans in consistency. If you prefer a soupier dish, double the amount of liquid.

Provided by Martha Rose Shulman

Categories dinner, easy, one pot, main course, side dish

Time 1h10m

Yield Serves 4 to 6

Number Of Ingredients 13

Previous Next

Ingredients

1/2 pound brown lentils (about 1 1/8 cups), washed and picked over
1 small onion, cut in half
2 garlic cloves, cut in half
1 bay leaf
4 cups water (more if necessary)
2 tablespoons canola or peanut oil
1 teaspoon cumin seeds, lightly toasted and ground
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1 to 2 teaspoons curry powder, to taste
Salt, preferably kosher salt, to taste
1/2 cup plain low-fat yogurt
Chopped cilantro for garnish

Steps:

Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste (under-salt slightly because you will be reducing the liquid), and continue to simmer for another 15 minutes, until the lentils are falling apart tender and fragrant. Remove the onion and garlic and discard.
Heat the oil in a large, heavy nonstick skillet over medium-high heat. Add the spices and stir as they sizzle for about 30 seconds, until very fragrant. Add the beans with their liquid and cook, stirring and mashing with the back of a wooden spoon, until the mixture thickens, like refried beans. Add salt to taste, once the mixture has reduced to the desired consistency. Spoon onto plates and top each serving with a generous spoonful of yogurt and a sprinkling of chopped cilantro.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 542 milligrams, Sugar 3 grams, TransFat 0 grams