Heat the oil in a large pot. Add the carrots, onions, curry powder,
and 1/2 t ea salt and pepper. Cook, stirring occasionally, until
tender, 8 to 10 minutes.
Add the lentils and 4 c water. Bring to a boil. Reduce to a simmer
and cook, stirring occasionally, until the lentils are very tender, 12
to 16 minutes. Stir in the lemon juice.
Meanwhile, cook the rice. Also, combine the yogurt, cilantro, and
1/4 t ea salt and pepper in a smal bowl.
Serve the lentils over the rice, topped with the cilantro yogurt and
additional cilantro leaves. Serve with the lemon wedges.
Originally Submitted
11/7/2014
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