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Home » Recipes » East Indian Rice & Lentils
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East Indian Rice & Lentils

  • 2 tsp Cumin Seed
  • 1 Yellow Onion medium sized, peeled & minced
  • 2 cloves Garlic, peeled & minced
  • 2-1/2 cups Vegetable or Chicken stock
  • 1/2 cup uncooked Basmati White Rice
  • 3/4 tsp Sea Salt
  • 1/2 tsp Curry Powder
  • 1 pinch Chili Powder
  • 2 Tb Butter
  • 1/2 cup washed & sorted Red Lentils

Directions

Simmer lentils, garlic and onion in broth in a covered, heavy saucepan for 25 minutes, stirring occasionally.

Add rice, salt, curry powder and chili powder, cover and simmer for 20 minutes until rice is tender and all liquid is absorbed. Uncover and cook 2 - 3 minutes to dry out.

Meanwhile, melt butter in a small skillet over moderate low heat, add cumin seeds and stir fry 1/2 minute until they become fragrant and turn 1 or 2 shades darker. Pour over rice/ lentil mixture and toss with a fork. Taste for salt and adjust as needed.

Makes 4 servings.

East Indian Rice & Lentils

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Products Used in this Recipe

Grains Beans Seeds
Basmati White Rice

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Baking Aids
Sea Salt

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Grains Beans Seeds
Red Lentils

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