| Prep: 15 mins | Cook: 35 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 408 | 4g | 1g | 73g |
| sugars | fibre | protein | salt |
| 6g | 6g | 19g | 1g |
Why I Love Indian Red Lentil Rice Pilaf
From open fields of golden corn stretched across the Midwest to the bustling, aromatic spice markets of India, our culinary adventures can transport us around the world in just one bite. Today, let’s journey to South Asia with this comforting, flavorful Indian dish- the Red Lentil Rice Pilaf. This recipe, with its blend of hearty lentils, fragrant rice, and exotic spices, brings together the familiarity of simple, hearty ingredients with an exciting twist fitting for a true gourmet guru.
The Heart Behind the Recipe
My Nebraska roots naturally pull me towards homestyle, comforting dishes – but there’s something refreshing and exciting about experimenting with flavors from different parts of the world. This Red Lentil Rice Pilaf recipe is no different. It was based on the teachings from Chefs like Vikas Khanna, whose delicacy with Indian flavors provided the needed inspiration. The combination of red lentils and basmati rice, simmered together with spices that dance between warm and vibrant, turns this recipe into a wholesome, flavorful dish that mirrors the spirit of my Midwestern home cooking with a delightful touch of Indian authenticity.
Discovering the Perfect Harmony
This recipe shines because of its uncanny ability to marry simple, wholesome ingredients with a symphony of spices, creating a dish that comforts and excites in equal measure. Akin to traditional Indian khichdi or a beautifully cooked biryani, the Red Lentil Rice Pilaf carries a harmonious blend of grounding elements and fragrant spices that can elevate any regular weekday meal into something memorable. Serve along with some raita, pickles or a dish of curried vegetables, and it becomes an exhibit of humble decadence that comforts as much as it surprises.
So, why do I love this recipe? It’s more than just the taste. It’s about the fusion of my love for heartland staples with the thrilling blend of Indian spices. It’s about celebrating the global kitchen- bringing distant cultures together through the common language of food and love. And most importantly, it’s about sharing; Sharing these flavors, these experiences, with family, friends and loved ones – because to me, that’s what truly defines a well-lived life and heartwarming food.
What You’ll Need
- 1 1/2 cups of red lentils
- 3 cups of basmati rice
- 6 1/2 cups of water
- 2 tablespoons of vegetable oil
- 2 large onions, finely chopped
- 4 cloves of garlic, minced
- 1 tablespoon of grated fresh ginger
- 1 1/2 teaspoons of turmeric
- 1 1/2 teaspoons of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of red pepper flakes
- 1 1/2 teaspoons of salt
- 3/4 cup of chopped fresh cilantro
- 1 tablespoon of fresh lemon juice
- 3/4 cup of chopped tomatoes
Method
Step One
Thoroughly rinse the red lentils and basmati rice under cold water until the water runs clear. This will help to remove any excess starch and ensure that your pilaf is not sticky.
Step Two
In a large saucepan, bring the 6 1/2 cups of water to a boil. Add the cleaned red lentils to the boiling water, reduce the heat to low, cover and let them simmer for about 20 minutes.
Step Three
While the lentils are simmering, heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onions to the skillet and sauté them until they begin to soften or for about five minutes.
Step Four
Add the minced garlic, grated fresh ginger, turmeric, cumin, coriander, and red pepper flakes to the skillet with the onions. Continue to sauté this mixture for another two minutes, until the spices become aromatic.
Step Five
By this time, the lentils should be softened. Add the basmati rice, the sautéed onion and spice mixture, and the salt to the saucepan with the lentils. Stir everything together, cover the saucepan, and let it simmer on a low heat for about 15 minutes. Make sure to stir occasionally to prevent sticking.
Step Six
Mix in the chopped fresh cilantro, fresh lemon juice, and chopped tomatoes to the pilaf. Stir everything together thoroughly, making sure that the fresh ingredients are well incorporated into the pilaf.
Step Seven
Cover the saucepan and let it sit for about 10 minutes to allow the flavors to meld together. After 10 minutes, your Red Lentil Rice Pilaf is ready to enjoy.
