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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring lentils and 4 cups water to a boil in large pot or Dutch oven. | 2. Reduce heat to low, and simmer 15 minutes, or until lentils are firm-tender. | 3. Drain, reserving 3/4 cup of the cooking water, and transfer lentils to a bowl. | 4. Wipe out the pot and heat the oil over medium high. Sauté the onion in the oil 4 minutes, or until just golden. | 5. Add carrots and rice and cook 3 minutes, or until rice is toasted and fragrant, stirring constantly. | 6. Add garlic, ginger and garam masala and cook 1 minute more. | 7. Stir in tomatoes, broth, reserved lentil water and lentils and bring to a boil. | 8. Cover, reduce heat to low and cook for 20 minutes or until liquid is absorbed and rice is tender. | 9. Season with salt and pepper. Remove from the heat and cover, let stand 5 minutes. | 10. Fluff with a fork, then spoon pilaf into shallow bowls, and garnish with cilantro, if desired. | 11. Serve hot and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown lentil	1	cup	rinsed sorted	-	-	-	-
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
onion	1	cups	chopped	64.0	14.944	1.76	0.16
carrot	2	cups	diced	104.96	24.5248	2.3808	0.6144
brown basmati rice	1	cup		-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
garam masala	1 1/3	1/3		-	-	-	-
tomato	1	can	fire-roasted diced	62.068999999999996	13.7631	3.2384	0.5397
vegetable broth	1	cup	low sodium	162.36	26.322	5.9532	3.8376
cilantro				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.