Curried Rice with Lentils

Curried Rice with Lentils Recipe from India

Region / culture: India | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Curried Rice with Lentils is a flavorful and nutritious dish that combines the earthy taste of lentils with the aromatic spices of curry. This dish is perfect for a cozy night in or a family dinner, and is sure to satisfy your taste buds.

History

Curried Rice with Lentils is a popular dish in Indian cuisine, where lentils and rice are staple ingredients. The combination of lentils and rice provides a complete protein source, making it a nutritious and filling meal. The addition of curry powder and other spices adds a depth of flavor that is both comforting and satisfying.

Ingredients

1 each fat-free broth or water (replaces the 1-2 tbsp oil to sauté with)
0.75 cup dried lentils
0.5 onion, chopped
3 cloves garlic, minced or put through a press
0.25 tsp ground ginger
0.5 tsp turmeric
2 to 3 tsp curry powder to taste
1 cup brown rice
4 cup water
2 fat-free vegetable cubes
1 each salt to taste
0.5 cup raisins or currants
0.25 cup sunflower seeds (use less or omit to lower fat)
1 large, tart apple, or 2 medium, diced

Garnish

1 cup plain/low fat yogurt
0.25 cup raisins or chutney

How to prepare

Heat the fat-free broth or water in a heavy-bottomed soup pot, 2 qt (1.89 liter) saucepan, or Dutch oven and sauté the onion with 1 clove of garlic until it begins to turn translucent.
Add the ginger, turmeric, and curry powder and sauté for a few minutes longer.
Add more broth or water, if necessary, and the rice, and sauté for 2 minutes.
Add the lentils, water, bouillon cubes, remaining garlic, raisins, and sunflower seeds and bring to a boil.
Cover, reduce the heat, and simmer for 25 minutes.
Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed.
Serve topped with yogurt and the additional raisins.

Variations

Add diced tomatoes or coconut milk for a different flavor profile.
Use quinoa or couscous instead of rice for a gluten-free option.
Swap out the lentils for chickpeas or black beans for a different protein source.

Cooking Tips & Tricks

Be sure to rinse the lentils before cooking to remove any debris or dirt.

- Adjust the amount of curry powder to suit your taste preferences.

- Feel free to add other vegetables such as carrots or bell peppers for added nutrition and flavor.

- For a creamier texture, stir in a dollop of coconut milk before serving.

Serving Suggestions

Serve Curried Rice with Lentils with a side of naan bread or steamed vegetables for a complete meal. Garnish with fresh cilantro and a squeeze of lemon juice for added freshness.

Cooking Techniques

Sauté the onions and garlic until fragrant to build flavor.

- Simmer the lentils and rice together to allow the flavors to meld.

- Stir in the apples at the end for a touch of sweetness and crunch.

Ingredient Substitutions

Use vegetable broth instead of water for added flavor.

- Substitute raisins with dried cranberries or apricots for a different twist.

- Swap out the apple for pear or mango for a different fruit flavor.

Make Ahead Tips

Curried Rice with Lentils can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Serve Curried Rice with Lentils in a large serving bowl and garnish with a dollop of yogurt and a drizzle of chutney. Sprinkle with fresh herbs and nuts for added texture and color.

Pairing Recommendations

Pair Curried Rice with Lentils with a side of cucumber raita or mango lassi for a refreshing contrast to the spicy flavors. Serve with a glass of chilled white wine or a cup of chai tea for a complete meal.

Storage and Reheating Instructions

Store any leftovers of Curried Rice with Lentils in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 8g

- Sugars: 8g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 10g

Vitamins and minerals

Vitamin A: 2%

- Vitamin C: 6%

- Calcium: 4%

- Iron: 15%

Alergens

Contains: None

Summary

Curried Rice with Lentils is a well-balanced dish that provides a good source of carbohydrates, protein, and fiber. It is low in fat and calories, making it a healthy option for a satisfying meal.

Summary

Curried Rice with Lentils is a delicious and nutritious dish that is perfect for a cozy night in or a family dinner. With a blend of aromatic spices, protein-rich lentils, and fluffy rice, this dish is sure to become a favorite in your recipe repertoire. Enjoy the flavors of India with this satisfying and flavorful dish!

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Curried Rice with Lentils. It was a warm summer day, and I was visiting my friend, Mrs. Patel. She was a wonderful cook, and every time I went to her house, I would be greeted with the most delicious aromas coming from her kitchen.

On that particular day, Mrs. Patel was making this dish for lunch. The smell of curry and spices filled the air, and I couldn't help but ask her for the recipe. She smiled and welcomed me into her kitchen, showing me step by step how to make the dish.

First, she showed me how to cook the lentils until they were tender but still held their shape. Then, she sautéed onions, garlic, and ginger in a pan until they were golden brown and fragrant. Next, she added a blend of aromatic spices – cumin, coriander, turmeric, and of course, curry powder – and let them toast in the pan before adding cooked rice and the cooked lentils.

Mrs. Patel explained to me that the key to making this dish flavorful was to let the spices bloom and infuse the rice and lentils with their rich flavors. She also added some coconut milk for creaminess and a touch of sweetness, as well as some fresh cilantro for a pop of freshness.

As I watched Mrs. Patel cook, I couldn't help but be amazed at how effortless she made it all look. She moved around the kitchen with grace and confidence, adding a pinch of this and a dash of that without even measuring.

After the dish was finished cooking, Mrs. Patel scooped some into a bowl and handed it to me. I took a bite, and my taste buds were immediately overwhelmed with the complex flavors of the curry, the creaminess of the coconut milk, and the earthiness of the lentils. It was absolutely delicious.

From that day on, I knew that I had to add this recipe to my collection. Mrs. Patel graciously wrote it down for me, and I made sure to practice making it at home until I perfected it.

Over the years, I have made this Curried Rice with Lentils recipe countless times, each time adding my own twist or variation. Sometimes I would add some diced vegetables, like bell peppers or peas, to add some color and texture. Other times, I would swap out the lentils for chickpeas or black beans for a different protein source.

No matter how I made it, though, the dish always brought back memories of that warm summer day in Mrs. Patel's kitchen. It was a reminder of the joy of cooking and sharing a meal with loved ones.

Now, whenever I make this dish, I think of Mrs. Patel and the invaluable lesson she taught me – that good food is made with love, care, and a generous sprinkle of spices. And I hope that one day, I can pass on this recipe to my grandchildren, just like Mrs. Patel did for me.