Indian-inspired lentils the whole family will love and babies, too. Once the dal and rice are at the desired consistency, it's ready to eat or freeze. Make sure mixture is completely cool before freezing. I use freezer ice trays and small individual glass bowls with lids.

katie
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.

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  • Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.

  • Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.

  • Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.

  • Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.

Cook's Notes:

If you're not soaking the rice, cook it with 2 1/4 cups water.

Tips

The amount of water used to cook the lentils can be altered to reach the desired consistency. If using less water than directed, be sure to check on lentils frequently to make sure they are not drying out.

Tips

Substitute butter for the olive oil if desired.

Tips

To prepare for a baby, mix dal with rice and let cool. Mash or puree together. Whether you puree will depend on the size of the vegetables in dish. I usually puree the baby food when I use broccoli, but not peas.

Nutrition Facts

282.5 calories; 13.4 g protein; 50.8 g carbohydrates; 0 mg cholesterol; 433 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/08/2020
Was a really tasty dish. I didn't do the water according to the recipe just checked on the lentils periodically and added more as they needed. Also added some paprika and garlic powder and omitted the ginger (my wife doesn't like it) It needed a good amount of salt but its super flavorful. Also made brown rice separately in my rice cooker and just served it that way. (I hate storing sauce with rice it absorbs all the sauce and you lose that flavor) Would def make it again. Super healthy and tasty! Makes a great breakfast the day after Read More
(2)

Most helpful critical review

Rating: 2 stars
08/27/2017
This was a watery mess. You will need to cook this for an additional 30 minutes to get any semblance of thickness from your lentils. I think the initial 6 cups water to 1 cup lentils is not correct. Also, quite bland in flavor, tasting little like the Indian dal most of us are used to. Read More
(4)
15 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
01/08/2020
Was a really tasty dish. I didn't do the water according to the recipe just checked on the lentils periodically and added more as they needed. Also added some paprika and garlic powder and omitted the ginger (my wife doesn't like it) It needed a good amount of salt but its super flavorful. Also made brown rice separately in my rice cooker and just served it that way. (I hate storing sauce with rice it absorbs all the sauce and you lose that flavor) Would def make it again. Super healthy and tasty! Makes a great breakfast the day after Read More
(2)
Rating: 2 stars
08/27/2017
This was a watery mess. You will need to cook this for an additional 30 minutes to get any semblance of thickness from your lentils. I think the initial 6 cups water to 1 cup lentils is not correct. Also, quite bland in flavor, tasting little like the Indian dal most of us are used to. Read More
(4)
Rating: 4 stars
01/08/2020
Was a really tasty dish. I didn't do the water according to the recipe just checked on the lentils periodically and added more as they needed. Also added some paprika and garlic powder and omitted the ginger (my wife doesn't like it) It needed a good amount of salt but its super flavorful. Also made brown rice separately in my rice cooker and just served it that way. (I hate storing sauce with rice it absorbs all the sauce and you lose that flavor) Would def make it again. Super healthy and tasty! Makes a great breakfast the day after Read More
(2)
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Rating: 4 stars
04/07/2020
I added lemon juice. And then served it with 5% plain greek yogurt :) Read More
Rating: 4 stars
11/08/2018
I doubled the veggies but only added half the water. It turned out thick and delicious! Read More
Rating: 5 stars
08/28/2018
Excellent flavor! I used much less water than called for: 2.5 cups water per 1 cup of lentils and for the rice I followed the instructions on the package. I then cooked the lentils for 20-25 min added other ingredients and cooked another 15 min. Then served the dal on top of the rice. I m excited that this is a recipe I can eat as well as my baby. Read More
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Rating: 5 stars
12/11/2018
Used cauliflower in place of broc left out tomatoes peas and ginger. Tripled mushrooms. Served with white rice and Naan. Was stingy with spices next time will use full amount. Very good. Read More
Rating: 4 stars
01/19/2018
I skipped the rice it's just extra carbs. Tasty and easy. Read More
Rating: 5 stars
10/19/2016
Perfect! So so so good. I added some cauliflower because I didn't have peas or mushrooms. It cooks up exactly in the time and manner described. Excellent recipe. Thank you for sharing it with us. Read More
Rating: 5 stars
01/05/2018
MMMM lovin it Read More