Stewed Lentils with Yogurt, Cucumbers, and Green Chiles

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

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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Reviews

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