My mom told me about this dish and I thought I would try it. It came out really good. Enjoy!
Indian Lentil Pilaf
1 cup brown lentils
2 TBS oil
1 onion, finely chopped
2 large carrots, diced
1 cup basmati rice
3 cloves garlic
1 TBS minced fresh ginger
1 1/2 tsp. garam masala
1 14.5 oz can fire-roasted diced tomatoes
1 cup low sodium vegetable broth
Bring lentils and 4 cups water to a boil in a large
pot. Reduce heat to low and simmer 15 minutes or until
lentils are firm-tender. Drain, reserving 3/4 cup
cooking water and transfer to bowl.
Wipe out pot, heat oil over medium heat. Saute onion
in oil 4 minutes or until just golden. Add carrots
and rice, cook 3 minutes or until rice is toasted and
fragrant, stirring constantly. Add garlic, ginger, and
garam masala, and cook 1 minute more.
Stir in tomatoes, broth, reserved lentil water and
lentils, and bring to a boil. Cover, reduce heat to
low, and cook 20 minutes or until liquid is absorbed
and rice is tender. Remove from heat and let stand 5
minutes. Fluff with a fork.