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!
Add some more wow
Break out some additional colourful veggies for this dish. Add broccolini spears to simmering rice near the end of cooking just until bright green but still crisp. Using tongs, remove and set aside. Then serve curried dal over rice with broccolini placed on top of each serving. Make it even more visual and tastefully delicious with halved cherry or grape tomatoes and wedges of lime.
Join the nobility
Black rice is called “forbidden rice” because it was, at one time, grown only for aristocracy. It’s available in most fine food stores. Substitute with risotto or quinoa, if you wish.
Curried Dal with Forbidden Black Rice
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:
- calories415
- protein21 g
- fat4 g
- sat. fat2 g
- total carbohydrates75 g
- sugars7 g
- fibre23 g
- fibre23 g
- sodium243 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.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
