- 1 cup basmati rice (or other long grain)
- 1 cup split mung dal (Indian & ethnic markets will supply this..)
- 2 tsp canola oil
- 1 med onion, halved and thinly sliced
- 1 Tbsp chopped fresh ginger
- 2 tsp chopped garlic
- 1 dried red chile
- 3/4 tsp ground turmeric
- salt to taste
- 2 Tbsp fresh lemon juice
Sort, wash and soak rice, drain. Sort wash and drain the dal (in similar
fashion as you would any legume).
- 2 Tbsp chopped fresh cilantro
- lemon wedges
In Lg no-stick saucepan, heat oil over med. heat. Add onion and
stir fry 2 min. or until translucent. Add ginger, garlic, dried
red chile, and turmeric. Stir fry 1 min. Add rice and dal. Stir
gently to mix. Add boiling water to cover ingredients by 1/2 inch.
Bring to boil, reduce heat and simmer, covered, 20-25 minutes (til
liquid is absorbed and rice and dal are tender). Remove mixture
from heat and let sit, covered, about 5 minutes. Fluff gently with
Drizzle with lemon juice and garnish with chopped cilantro.
Serve with lemon wedges. (4 servings, 380 cal; 16g prot; 3g fat;
72g carb; 47mg sod)