Crispy Indian-ish Lentils with Rice & Yogurt
User Reviews
4.8
56 reviews
Excellent
Crispy Indian-ish Lentils with Rice & Yogurt
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This recipe combines al dente brown or green lentils with long-grain white rice, infused with toasted mustard, cumin, and coriander seeds. Crispy shallots, garlic, ginger, and fresh Serrano pepper add layers of flavor and texture. The dish is finished with a cooling coconut yogurt sauce seasoned with lemon juice, cumin, and cilantro for balance.
Description
The Crisp Indian-ish Lentils with Rice & Yogurt recipe starts by boiling lentils until tender but still holding shape, then drying them to remove excess moisture. The rice is cooked separately. Mustard, cumin, and coriander seeds are lightly crushed to release aroma and toasted in hot oil, along with thinly sliced shallots, until they crisp and become golden.
Garlic, ginger, and Serrano peppers are added to the pan, bringing aromatic heat and pungency. The combination of ingredients offers both crunch from the shallots and deep, earthy spiced flavors from the seeds and aromatics. The cooked lentils and rice provide a hearty base with contrasting textures.
To finish, a coconut yogurt sauce flavored with fresh lemon juice, ground cumin, sugar, salt, and black pepper is served alongside to add cooling creaminess, freshness, and slight acidity. Chopped cilantro and additional lemon juice garnish the dish, enhancing brightness.
If a mortar and pestle is unavailable, the spices can be crushed in a spice grinder or roughly with a rolling pin inside a sealed bag.
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Ingredients
- 3/4 cup (150g) brown lentils or green lentils or French green lentils
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 cup (190g) long-grain white rice or 3 cups (425 g) cooked rice, uncooked
- 1 teaspoon black mustard seeds or brown mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 3 tablespoons neutral oil neutral-flavored, high-heat, of choice
- 1 shallots very thinly sliced into rounds (1/8-inch or 3mm slices, medium
- 4 garlic thinly sliced, cloves
- 1.5 inch (3.75 cm) ginger peeled and sliced into matchsticks, piece, fresh
- 1 Serrano pepper thinly sliced into rounds (remove membranes and seeds for mild heat, small
- 1/2 teaspoon Turmeric ground
- sea salt flaky
For Finishing
- 1/2 cup (115g) coconut yogurt good-quality, plain
- 2 to 3 teaspoons lemon juice freshly squeezed
- 1/4 teaspoon organic cane sugar
- 1/2 teaspoon cumin ground
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 3/4 cup (12g) cilantro chopped, fresh leaves and tender stems
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Bring a medium saucepan of water to a boil. Add the lentils and 2 teaspoons kosher salt (1 tsp sea salt). Reduce the heat and simmer until the lentils are al dente (tender but with a bite), 10 to 12 minutes (17 to 20 minutes for French green lentils); they should not be soft. Drain and shake to get rid of excess water.
- Transfer the lentils to a large dish towel to dry. I like to gently run my hands through the lentils so they dry more quickly.
- Meanwhile, cook the rice using your preferred method, or get out your leftover cooked rice.
- Lightly crush the mustard, cumin, and coriander seeds in a mortar with a pestle or add to a spice grinder and pulse just once or twice (see Note 1).
- Place a fine-mesh strainer over a small or medium bowl and line a large plate with paper towels. Heat the oil in a medium or large skillet over medium heat. Once shimmering, add the shallots along with a pinch of salt. Cook, stirring occasionally and separating the shallot slices, until the edges are just turning golden, 3 to 4 minutes. Add the crushed spices, the garlic, ginger, serrano, and turmeric and cook, stirring frequently, until the garlic is golden and very aromatic, 2 to 3 minutes. Remove from the heat and pour the mixture into the strainer; you’ll use the oil that drains into the bowl to broil the lentils. Transfer the aromatics to the towel-lined plate and sprinkle with a pinch or two of flaky salt.
- While the lentils dry, make the yogurt sauce. (This can also be made 1 to 2 days in advance.) In a small or medium bowl, mix together the yogurt, lemon juice, sugar, and cumin. Season to taste with kosher salt and black pepper.
- Arrange a rack on the second shelf below the broiler. Preheat the broiler on high for about 5 minutes. Transfer the lentils to a rimmed sheet pan, toss with the reserved oil from step 5, sprinkle with a pinch or two of kosher salt and black pepper, and shake the pan back and forth to spread the lentils out into an even layer, using your hands to smooth out any clumps.
- Broil the lentils for 4 minutes. Toss with a spatula or shake the pan back and forth to evenly redistribute them. Broil for 2 minutes and shake the pan again. If they’re nicely crispy, they’re done. If they’re starting to crisp up, broil for 1 minute, then check and broil in 1-minute increments as needed. If they haven’t started to crisp up yet, broil for 2 minutes, then check.
- Transfer the crispy lentils to a serving bowl and toss with the reserved fried aromatics, cilantro, and lemon juice. Season to taste with flaky salt. Serve the lentils on top of rice and drizzle yogurt sauce on top.
Notes
- If you lack a mortar and pestle, pulse spices once or twice in an electric spice or coffee grinder instead for a rough crush.
- Alternatively, place the spices in a sealed plastic bag and crush them using a rolling pin for similar effect.
Nutrition Information
Show Details
Calories
535kcal
(27%)
Carbohydrates
83g
(28%)
Protein
19g
(38%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Sodium
203mg
(8%)
Potassium
979mg
(21%)
Fiber
16g
(64%)
Sugar
3g
(6%)
Vitamin A
56IU
(1%)
Vitamin C
14mg
(16%)
Calcium
111mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 3to 4
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 83g | 28% |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 203mg | 8% |
| Potassium | 979mg | 21% |
| Fiber | 16g | 64% |
| Sugar | 3g | 6% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 14mg | 16% |
| Calcium | 111mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
56 reviews
Excellent
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