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Food

Curried Dal with Forbidden Black Rice

Serves 6

Written by
Curried Dal with Forbidden Black Rice

This one-dish curry is a perfect dish to have on hand when the fire’s cozily crackling and guests are lingering. It takes just minutes to prepare and no time to cook. Serve ladled over steaming forbidden black rice, it’s comfort in a bowl. Plus, it’s low on dishes too!

Ingredients

  • 1 cup (250 mL) uncooked forbidden black rice
  • 2 Tbsp (30 mL) virgin coconut oil
  • 2 tsp (10 mL) cumin seeds
  • 2 tsp (10 mL) black or brown mustard seeds
  • 1 large yellow onion, finely diced
  • 1 1/2 Tbsp (22 mL) finely minced peeled gingerroot
  • 1 Tbsp (15 mL) turmeric
  • 1 Tbsp (15 mL) ground cumin
  • 14 oz (398 mL) can diced tomatoes, including juice
  • 4 to 5 cups (1 to 1.25 L) low-sodium vegetable stock
  • 2 cups (500 mL) dried red lentils, rinsed and drained
  • 1 cinnamon stick
  • 1/2 cup (125 mL) coconut cream (optional)
  • 1 tsp (5 mL) freshly squeezed lime juice
  • 1/2 tsp (2 mL) maple syrup
  • Sea salt and freshly ground black pepper (optional)
  • Toppings: minced cilantro, flaked toasted coconut, thinly sliced bird’s eye chili, sliced green onions, and lime wedges, for garnish (optional)

Nutrition

Per serving:

  • calories 415
  • protein 21 g
  • fat 4 g
    • sat. fat 2 g
  • total carbohydrates 75 g
    • sugars 7 g
    • fibre 23 g
  • fibre 23 g
  • sodium 243 mg

Directions

01
In cold water, rinse and drain rice several times. Place drained rice in medium saucepan with 3 cups (750 mL) 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.
02
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 (1 L) 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.
03
To serve, place scoops of black rice in individual serving bowls and ladle curried dal overtop. Serve sprinkled with toppings of choice.

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