Indian-Spiced Rice With Lentils

Indian-Spiced Rice With Lentils is a quick and easy one-pot dish that makes a delicious vegan main course; it would also be a great side dish for grilled meat….perhaps a Tandoori-style Chicken?

I adapted the recipe from one that Carrie found on epicurious.com. The original recipe allowed only 13 minutes to cook the rice, which did not seem sufficient for basmati rice. I adjusted the timing, decreased the salt, omitted the sugar, and increased the ginger and turmeric. Chopped onions and grape tomatoes were welcome additions.

I used “regular” brown lentils, the type found at any supermarket. Red lentils are often used in Indian cooking; they cook much more quickly than other types of lentils. Next time I’ll try the recipe with red lentils. I’ll omit step 6 and add them when I add the rice, so the total cooking time for both will be about 20 minutes.

We both really enjoed the flavors in this recipe. I think the only thing I might do differently would be to add a minced jalapeno or serrano chile when I add the cinnamon, cloves, and cumin; we do like a bit of heat in Indian food.

A sliced mango was the perfect accompaniment with the Lentils and Rice, along with a salad of fresh lettuce from our garden.

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Brown and red lentils:

Indian-Spiced Rice With Lentils

(Adapted from a recipe on epicurious, attributed to Hema Kundargi, and published in the December 2001 issue of Bon Appétit)

(print the recipe)

Serves 4 – 6

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1 cup dried brown lentils

1 cup basmati rice

1 tablespoon vegetable oil

1 cup chopped sweet onion (about ½ large onion)

1 (2-inch) piece of cinnamon stick

2 whole cloves

1 teaspoon cumin seeds

3 cloves garlic, finely chopped

4 teaspoons chopped fresh ginger

½ teaspoon turmeric

4 1/3 cups water

1 teaspoon kosher salt (or ¾ teaspoon table salt)*

1 cup grape tomatoes, washed and cut in half

¼ cup chopped fresh cilantro

2 tablespoons fresh lime juice (juice from 1 large lime)

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1. Rinse and drain the lentils and place in a bowl; rinse and drain the rice.

2. Heat the oil in a large skillet over medium heat.

3. Add the onion and cook, stirring occasionally, for 6 – 8 minutes, until softened.

4. Add the cinnamon, cloves, and cumin seeds and cook for about 2 minutes.

5. Add the garlic, ginger, and turmeric; cook, stirring for about 30 seconds.

6. Add the water and salt; increase the heat to high to bring the water to a boil. When boiling, reduce heat to medium and add the lentils; cook for about 8 minutes.

7. Increase the heat to high and add the rice. When it comes to a boil, reduce the heat to medium and cook for 5 minutes.

8. Cover the pan and reduce the heat to a simmer; cook for 15 minutes, until the lentils and rice are tender and the water is absorbed.

9. Stir in the tomatoes; cover and remove from heat. Let stand for 5 minutes.

10. Stir in the cilantro and lime juice and it’s ready to serve.

* 1 tablespoon coarse or Kosher salt = 2 teaspoons regular (table) salt