Stewed Lentils with Yogurt, Cucumbers, and Green Chiles

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If you think of Indian food as complicated, get ready to be wowed. Stripped down to its barest form, it's easy, healthful, and affordable -- like this vegetarian dish that costs way less than take-out.

Whole Living, October 2010

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Credit: Raymond Hom

Recipe Summary test

Servings:
4
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Ingredients

For the Lentils
For the Garnish
For Serving

Directions

  • 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.

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  • 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.

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