Curried Dahl with Forbidden Black Rice
Servings
6people
Servings
6people
Ingredients
  • 1cup uncooked black forbidden rice
  • 2 Tbsp virgin coconut oil
  • 2tsp cumin seeds
  • 2tsp black or brown mustard seeds
  • 1 large yellow onionfinely diced
  • 1 1/2 Tbsp finely minced peeled gingerroot
  • 1 Tbsp turmeric
  • 1 Tbsp ground cumin
  • 14oz can diced tomatoesincluding juice
  • 4cups to 5low-sodium vegetable stock
  • 2cups dry red lentilsrinsed and drained
  • 1 cinnamon stick
  • 1/2cup coconut creamoptional
  • 1tsp freshly squeezed lime juice
  • 1/2tsp maple syrup
  • Sea salt and freshly ground black pepperoptional
  • Toppings: minced cilantroflaked toasted coconut, thinly sliced bird’s eye chili, sliced green onions, and lime wedges for garnish (optional)
Instructions
  1. In cold water, rinse and drain rice several times. Place drained rice in medium saucepan with 3 cups fresh cold water. Bring to a boil. Cover and reduce heat to medium-low and cook for 45 minutes, or until water is fully absorbed. Some of the rice grains may sprout during cooking.
  2. In large heavy saucepan, heat oil over medium heat. Add cumin and mustard seeds and sauté until they begin to pop, about 1 minute. Immediately add onion, ginger, turmeric, and ground cumin. Add a splash of water and sauté for about 3 minutes, or until onion is soft but not browned. Stir in diced tomatoes and their juices, 4 cups stock, lentils, and cinnamon stick and bring to a gentle boil. Cover, reduce heat, and simmer gently for 20 minutes. Stir occasionally, adding a little more stock for a thinner consistency. Stir in coconut cream for added richness if you wish. Cover and continue simmering for a few more minutes, or until piping hot. Remove cinnamon stick and stir in lime juice and maple syrup. Add salt and pepper to taste, if desired.
  3. To serve, place scoops of black rice in individual serving bowls and ladle curried dahl overtop. Serve sprinkled with toppings of choice.
Recipe Notes

Per serving: 415 calories; 21 g protein; 4 g fat (2 g sat. fat); 75 g total carbohydrates (7 g sugar, 23 g fiber); 243 mg sodium