Creamy Indian Lentils and Rice
Delight in the comforting warmth of Creamy Indian Lentils and Rice, a hearty vegetarian dish packed with bold flavors and nourishing ingredients. Featuring fluffy basmati rice paired with red lentils simmered in creamy coconut milk and infused with fragrant spices like turmeric, garam masala, and cumin, this recipe brings the authentic taste of Indian cuisine to your kitchen. With the richness of sautéed onions, garlic, and ginger, combined with the tang of fresh tomatoes, every bite is a perfect balance of spice and creaminess. Ready in just 45 minutes, this wholesome meal is perfect for busy weeknights or a satisfying weekend dinner. Top with fresh cilantro and a squeeze of lime for a vibrant finishing touch, and let this easy-to-make dish transport you to the heart of India.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 teaspoon Salt
- 1 cup Red lentils (masoor dal)
- 1 cup Coconut milk
- 2 cups Vegetable broth
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 0.5 teaspoons Red chili powder
- 2 medium Tomatoes, finely chopped
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro, chopped
- 4 Lime wedges (optional for serving)
Instructions
Rinse the basmati rice thoroughly in cold water until the water runs clear. Combine it with 2 cups of water and 1/2 teaspoon of salt in a medium pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender. Fluff with a fork and set aside.
Rinse the red lentils under cold water until the water is clear. In a medium saucepan, combine the lentils with 2 cups of vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the lentils are soft and cooked through. Stir in the coconut milk and set aside.
Heat the vegetable oil in a deep skillet or large saucepan over medium heat. Add the cumin seeds and toast them for about 30 seconds, or until aromatic.
Add the chopped onion to the skillet and sauté for 3-4 minutes, or until they soften and turn golden.
Stir in the minced garlic and grated ginger and cook for another minute, stirring constantly to prevent burning.
Add the turmeric powder, garam masala, and red chili powder to the skillet. Cook for 30 seconds to bloom the spices.
Add the chopped tomatoes to the skillet, along with 1/2 teaspoon of salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and create a thick paste.
Pour the cooked lentils and coconut milk mixture into the skillet. Stir to combine and let it simmer on low heat for 5 minutes, allowing the flavors to meld.
Taste the lentils and adjust the seasoning with additional salt, if needed.
Serve the creamy lentils over a bed of fluffy basmati rice. Garnish with chopped fresh cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3568 mg | 155% | |
| Total Carbohydrate | 173.4 g | 63% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 39.3 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2877 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
