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- 1/2 cup chopped onion (1 medium)
- 1 teaspoon cumin seeds, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 1/3 cups uncooked basmati rice or long grain rice
- 2 14 ounce can chicken broth
- 1/2 cup water
- 1 cup frozen peas
- 1/2 cup dry red lentils, rinsed and drained
- 1/4 cup snipped fresh mint
- 1 teaspoon garam masala
- 1 recipe Yogurt Raita
1. In a 4-quart Dutch oven cook and stir onion, cumin seeds, salt, cayenne pepper, and garlic in hot oil over medium heat for 2 minutes; add rice. Cook and stir for 1 minute more. Carefully add broth and water. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
2. Stir peas and lentils into onion mixture. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes more or until lentils are just tender. Remove Dutch oven from heat; stir in mint and garam masala. Let stand, covered, for 5 minutes before serving. Serve with Yogurt Raita. Makes 6 main-dish servings.
- 1 6 ounce carton plain yogurt
- 3/4 cup chopped, seeded cucumber (1 small)
- 1/2 cup chopped, seeded tomato (1 medium)
- 1 tablespoon snipped fresh mint
- 1/8 teaspoon salt
- Dash ground black pepper
1. In a medium bowl stir together yogurt, cucumber, tomato, mint, salt, and black pepper.
- Servings Per Recipe 6,
- cal. (kcal) 274,
- Fat, total (g) 3,
- chol. (mg) 3,
- sat. fat (g) 1,
- carb. (g) 50,
- fiber (g) 4,
- pro. (g) 10,
- sodium (mg) 827,
- Potassium (mg) 333,
- calcium (mg) 91,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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