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Indian Yellow Daal with Jeera Rice


For the rice:

  • 1 cup brown basmati rice
  • 1 tsp cumin seeds
  • ~ 1 tsp canola oil
  • 2.5 cups water

For the Daal:

  • 1 cup red lentils
  • 1 medium onion, diced
  • 1 medium tomato, diced
  • 1 tsp turmeric
  • 1 bunch cilantro (~ ½ cup)
  • Pinch salt


For the rice:

  1. Coat the bottom of a pan with canola oil and heat cumin seeds until dark brown.
  2. Add rice (washed/soaked) and sauté in bottom of pan for about a minute.
  3. Add 2 ½ cups of water. Let boil, then turn heat to very low and simmer until all water is absorbed, about 40 minutes.

For the daal:

  1. Add 1 cup lentils and 2 cups water in a pot
  2. Add diced onions, tomatoes, and turmeric.
  3. Bring to a boil, then cook on low until lentils are soft, about 20-30 minutes.
  4. Add salt to taste. The lentils should be soupy, if not, add more water.
  5. Stir in chopped cilantro
  6. Serve with rice and plain non fat yogurt on the side.

Indian Yellow Daal Nutrition label


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