Red Lentil Dal with Carrot Salad and Coriander Flatbreads |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is basically an all-out assault on the bulk bins, as well as our modern take on the rice-and-beans dinner. Spices, dried lentils, and rice are cheap ingredients, especially when you buy in these small quantities. Chiles are also a thrifty flavor booster; you should be able to score the two here for a nickel. Your vegetable peeler will get you nice carrot ribbons. And you'll use your leftover pizza dough from Spinach and Onion Pizza to make the flatbread. Ingredients:
5 cups water, divided |
3/4 cup dried small red lentils |
1 tablespoon canola oil |
3/4 cup chopped onion |
1 tablespoon minced peeled fresh ginger |
1 tablespoon minced garlic |
1 teaspoon kosher salt |
1/2 teaspoon ground cumin |
1/2 teaspoon garam masala |
1/2 teaspoon curry powder |
2 serrano chiles, minced |
2 ounces spinach (about 4 cups loosely packed) |
2 tablespoons canola oil |
1 teaspoon grated lime rind |
1 1/2 tablespoons fresh lime juice |
1 teaspoon sugar |
4 cups shaved carrot (about 2 large) |
1 cup thinly vertically sliced onion |
1 cup cilantro leaves |
4 (1-ounce) pieces refrigerated fresh pizza dough (leftover from spinach and onion pizza) |
cooking spray |
1/2 teaspoon ground coriander |
1/4 teaspoon kosher salt |
1 1/3 cups hot cooked long-grain brown rice |
Directions:
1. To prepare dal, combine 3 cups water and lentils in a bowl. Let stand 20 minutes; drain.
2. Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add the chopped onion; sauté 3 minutes. Add ginger and next 6 ingredients (through serranos); sauté for 30 seconds. Add lentils and remaining 2 cups water to pan. Bring to a boil; reduce heat, and simmer 23 minutes. Stir in spinach; cook 2 minutes or until spinach wilts.
3. To prepare salad, combine 2 tablespoons oil, rind, juice, and sugar in a medium bowl, stirring with a whisk. Add carrot, sliced onion, and cilantro; toss to coat.
4. To prepare flatbreads, shape each dough portion into a 5-inch circle on a lightly floured surface. Coat dough with cooking spray. Heat a grill pan over high heat. Add 2 dough portions to pan; cook 2 minutes on each side or until lightly charred. Repeat the procedure with remaining dough. Combine coriander and 1/4 teaspoon salt; sprinkle over hot flatbreads. Serve with rice, dal, and salad.
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