Stewed Lentils with Yogurt, Cucumbers, and Green Chiles
Inspired by: Dal with raita. Why it's better: Naturally nutritious and ghee-free.
- Servings: 4
Photography: Raymond Hom
Source: Whole Living, October 2010
For the Lentils
- 1 teaspoon whole cumin seeds
- 2 tablespoons olive oil
- 1 cup diced onion
- 4 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 1 teaspoon ground turmeric
- Kosher salt
- 5 cups water
- 2 cups red lentils
- Kosher salt
For the Garnish
- 1/4 cup diced onion
- 1 cup cucumber, peeled, seeded, and diced
- 1 green chile, such as serrano, thinly sliced
- 1 cup chopped cilantro, plus whole leaves, for garnish
- 1 tablespoon white vinegar
- 4 cups cooked brown basmati rice
- 1 cup 2% Greek yogurt
Heat a saucepan over medium heat. Toast cumin seeds until fragrant, about 1 minute, swirling pan. Set aside. Heat oil and add onion, garlic, and ginger. Cook, stirring, until onions are tender, about 6 minutes. Add turmeric and toasted cumin seeds. Cook 1 minute. Add water and lentils. Bring to a boil; reduce to a simmer and partially cover. Cook until lentils are tender and mixture thickens, about 15 minutes. Season with salt.
Meanwhile, prepare garnish: Combine onion, cucumber, chile, cilantro, and vinegar. Season with salt.
To serve, ladle lentils over rice; top with yogurt and cucumber mixture. Sprinkle with cilantro leaves.