Curried Rice and Lentils

Topped with Fried Onions

Curried Rice and Lentils myfavouritepastime.com_7399I am sitting at home, eating Chevda. I was in ‘little India’ three weeks ago and bought a lot of Indian snacks. According to wiki, Chevda is also called Bombay mix or Punjabi mix. It’s a mixed snack that may contain fried lentils, chickpeas, peanuts, chickpea flour noodles, flaked rice, corn, fried onions and curry leaves. It’s chilli hot so I’m sniffing but it tastes very nice.

Curried Rice and Lentils myfavouritepastime.com_7404Last week I made some rice with split red lentils. Red lentil varieties typically have brown to pale green seed coats with red cotyledons. According to Pulse Canada, Canada is now the world’s largest exporter of lentils to the global marketplace, selling to over 100 countries each year. The most commonly grown lentils are the large green “Laird” and the red lentil.

Curried Rice and Lentils myfavouritepastime.com_8256I love cooking the red split lentil because it does not require soaking and cooks in 12 minutes. I added some spices, tomatoes and chilli, and ate the rice as a complete meal (it was mild, LOL). It was very filling and tasty. If you’ve never tried this combination, you should. If you love eating rice, you’ll love this recipe. I hope the rice lovers will enjoy this simple and nutritious recipe.

Ingredients

  • 3 tablespoons ghee or cooking oil (you can reduce amount if you wish)
  • 150g or 1 medium onion, moon sliced
  • 4 cloves garlic crushed
  • 2 teaspoons grated ginger
  • 400g (2 cups) basmati rice
  • 200g (1 cup) split red lentils
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin seeds
  • ½-1 teaspoon turmeric (I added ¾ teaspoon)
  • ½ teaspoon ground black pepper
  • ½ teaspoon chilli flakes (optional)
  • 125 g (½ cup) crushed tomatoes or two medium tomatoes peeled seeded and chopped
  • 1250ml (5 cups, 42fl. oz) stock or water (I added 2 bouillon cubes to the water; non vegetarians can use chicken or beef stock).
  • Salt and pepper to taste
  • Golden Fried onions to garnish

Curried Rice and Lentils myfavouritepastime.com_7349Please always remember to assemble  all ingredients before you start.

Curried Rice and Lentils myfavouritepastime.com_7357Wash and soak the rice in cold water for 30 minutes.

Curried Rice and Lentils myfavouritepastime.com_7359Drain thoroughly, set aside.

Curried Rice and Lentils myfavouritepastime.com_7363Heat the oil or ghee in a large non-stick pan (Pot). Fry onion, garlic and ginger, over medium heat

Curried Rice and Lentils myfavouritepastime.com_7366 until soft.

Curried Rice and Lentils myfavouritepastime.com_7368Increase heat to medium hot, add rice and stir and fry for 4 minutes till almost dry.

Curried Rice and Lentils myfavouritepastime.com_7372Reduce heat and add spices (garam masala, cumin, turmeric, pepper and chilli flakes

Curried Rice and Lentils myfavouritepastime.com_7376and fry for one minute, until well coated.

Curried Rice and Lentils myfavouritepastime.com_7380Add lentils

Curried Rice and Lentils myfavouritepastime.com_7385and stir until thoroughly mixed, then add crushed tomato

Curried Rice and Lentils myfavouritepastime.com_7388and stir thoroughly until well mixed.

Curried Rice and Lentils myfavouritepastime.com_7392Add 5 cups stock or water and salt to taste and bring to a rapid boil and keep on stirring for 1 minute then cover the pan (pot), reduce heat and simmer for 12 minutes, without lifting the lid. (after the first 6 minutes reduce the heat completely). After 12 minutes remove the rice from heat and leave undisturbed for a further 12 minutes (Do not lift the lid)

Curried Rice and Lentils myfavouritepastime.com_8184Meanwhile, cut one large onion into thin moon slices and fry the onions until crisp and golden brown. Use to top the rice.

Curried Rice and Lentils2 myfavouritepastime.com_7397Lift the lid, fluff the rice and serve immediately topped  with lots of golden fried onions, or cilantro, or green onions (I leave it to you. We had ours with lots of fried, crispy onions).

Curried Rice and Lentils myfavouritepastime.com_8254The rice tasted very nice. I completely forgot bacon and the idea of adding meat.

Curried Rice and Lentils myfavouritepastime.com_8199We really enjoyed the rice. It’s a great way of taking a break from meat (you know how I love meaty things….)

Curried Rice and Lentils, Topped with Fried Onions

Preparation time: 15 minutes plus 30 minutes soaking time; Cooking time: 25-30 minutes; Serves: 4-6

Ingredients

  • 3 tablespoons ghee or cooking oil (you can reduce amount if you wish)
  • 150g or 1 medium onion, moon sliced
  • 4 cloves garlic crushed
  • 2 teaspoons grated ginger
  • 400g (2 cups) basmati rice
  • 200g (1 cup) split red lentils
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin seeds
  • ½-1 teaspoon turmeric (I added ¾ teaspoon)
  • ½ teaspoon ground black pepper
  • ½ teaspoon chilli flakes (optional)
  • 125 g (½ cup) crushed tomatoes or two medium tomatoes peeled seeded and chopped
  • 1250ml (5 cups, 42fl. oz) stock or water (I added 2 bouillon cubes to the water; non vegetarians can use chicken or beef stock).
  • Salt and pepper to taste
  • Golden Fried onions to garnish

Instructions

  1. Wash and soak the rice in cold water for 30 minutes. Drain thoroughly, set aside.
  2. Heat the oil or ghee in a large non-stick pan. Fry onion, garlic and ginger, over medium heat until soft.
  3. Increase heat to medium hot, add rice and stir and fry for 4 minutes till almost dry. Reduce heat and add spices (garam masala, cumin, turmeric, black pepper and chilli flakes) and fry for one minute, until well coated.
  4. Add lentils and stir until thoroughly mixed, then add crushed tomato and stir thoroughly until well mixed.
  5. Add 5 cups stock or water and, adjust salt and pepper to taste. Bring to a rapid boil and keep on stirring for 1 minute then cover the pan (pot), reduce heat and simmer for 12 minutes (do not lift the lid)
  6. After 12 minutes turn off the  heat and leave undisturbed for a further 12 minutes. Lift the lid, fluff the rice and serve immediately garnished with lots of fried onion, or cilantro, or green onions (I leave it to you. We had ours with lots of fried, crispy onions).

Points to note:

  • The water will drastically reduce in the first six minutes. Just lower the heat, completely and make sure it doesn’t burn at the bottom- do not lift the lid. You need a large pot to cook rice properly.
  • For this recipe I used 200ml water for every 100g (½ cup) of rice and lentils. Please do not fill the cups until overflowing.
  • If you prefer less oil, reduce it. I used 3 tablespoons of olive oil.
  • (Please reduce the heat, completely, after 6 minutes, when most of the water has been absorbed. Please do not lift the lid).
  • This recipe works best with split red lentils because they cook in 12 minutes, if you use lentils that cook for a longer time, it will not work. You might have to soak and ensure they will cook in 12 minutes after soaking.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

73 thoughts

    1. […] like chickpeas, brown rice, quinoa, wheat or even barley. A little while ago I made some Curried Rice and Lentils. It was one of the best meatless meals I ever had. I prefer combining rice with the red lentils […]

  1. This rice was extremely tasty esspecially with the onions, the texture was chewy and went well with water as everything does thanks for the recipe.

  2. Wonderful recipes on this sie. I’m trying to not eat meat, but every time I end up hungry. This is just wonderful stuff.

    1. Ha ha,
      This recipe here is meatless, so you can actually make it without a problem. Thanks so much for your compliments. Have a great week!
      Liz

  3. We’ve nominated you for the One Lovely Blog Award. Award recipients post the One Lovely Blog Award icon on their blog, mention the blog that nominated them, share seven fun or interesting facts about themselves and nominate five other blogs for the award. We hope you “do” awards and you don’t mind us mentioning your wonderful blog in one of our posts.

    1. HI there,
      Thanks so much for nominating me although I have been nominated for this award several other times, but I do appreciate that you thought of my blog and nominated me. Thanks so much for the kind gesture.
      I don’t mind you mentioning my blog at all. Please go ahead. I wish you a happy blogging and a fabulous weekend! Best wishes!
      Liz

    1. Hi Sophie,
      I make this on days when I’m running away from meat so I just at mine as is and I loved it. Panfried fish, however, sounds very delicious. It’s long since I panfried some fish. I think I should do that this week. Thanks so much for cooking and liking the divine dish. You’re phenomenal! Have a lovely weekend!
      Liz

  4. Mmmm, I have made green lentils and rice many times (I got a recipe for Lebanese Mujadara from a friend years back) but I have never tried using red lentils. I will try this soon! Yum!

    1. Hi Afra,
      Sorry for the late reply. I have been so busy in the last few days. Too many things to do…Could I please have that Lebanese Mujadara recipe for green lentils? The red are nice too, they cook quickly so they do not maintain their form like the green ones do. They sort of mush up and blend with the rice. It tastes very nice though. A good way of keeping meat off the diet for a few days in a week. Have a lovely day, or is it evening by now? Best wishes
      Liz

    1. Hi,
      Sorry I took so long to respond. Life does get so busy, sometimes. I love this recipe too and really enjoyed eating the rice. Enjoy making it. It tastes better with a splash of cayenne. Have a wonderful weekend!
      Liz

  5. wow, sounds tasty spiced rice and lentil,
    We Indonesian usually topped anything with deep fried shallots instead of onion,
    onion is rather harder to crispy…
    that’s why we used to soaked it in salted water and drain right before deep fried

    1. Hi Dedy,
      Thanks so much for the tip. Next time I’ll soak some shallots and deep fry them the next day. I’m sure I’ll love them. The onions tasted nice too. I loved them. Wish you a wonderful week. Thanks for popping by.
      LIz

  6. This sounds delicious, Liz. It’s another great recipe that you’ve shared. You really do post a wide variety of dishes, both sweet and savory. I think it great that your family has such a wide variety of foods. Your kids will thank you when they get older, if they haven’t already. 🙂

    1. Hi John,
      It’s always a pleasure to see you. I’m still dreaming about the goat shoulder, simmering away in the slow cooker, with the smell wafting through the house…
      Thanks, John, for the kind words. I love sampling food from everywhere. The kids love it too. Have a fabulous week! Best to Max!
      Liz

    1. Hi Sam,
      It’s a a real pleasure to see you, always. I am on my to read your adventure for the week. Thanks so much for stopping by. I wish you a fabulous week. Best wishes!
      Liz

    1. Hi Keith,
      You are welcome to pinch all the recipes that appeal to you. It’s a pleasure to see you. We have a rainy day today…how’z the UK? Best wishes!
      Liz

  7. Hi, Liz.
    this really sounds awesome… following your blog to learn more 🙂
    I am also writing a blog related to food..itself
    so, u can view the below link and give your opinion for smooth going
    nansrecipe.wordpress.com

    1. Hi Nidhi,
      Thank you so much. it tasted awesome too. Thanks for the follow. I shall browse your blog in the next few minutes and give my opinion, if I can. Thanks so much for visiting me. I wish you a happy blogging and happy cooking too. Best wishes!
      Liz

        1. Hi, Liz
          According to me what you are saying is already happening in the comment section.
          As I viewed the comment section and you have to first login then only you can leave your comment. So, it will automatically connect your email address and name.

        2. Hi Nidhi,
          I don’t want to automatically connect my e-mail. I want to use a different e-mail that I use for comments, Right now your blog will not allow people who are not on WordPress, twitter, Facebook or google plus to comment. Mine allows anybody to enter any name and e-mail address. I have two e-mails on WordPress and I prefer to use the other one and I cannot enter it on your blog. it’s difficult to explain but a friend of mine had the same problem and after a long discussion she fixed it.
          Liz

        3. Hi
          I am so glad you’ve fixed the problem. I left you a message yesterday and today as well. I am glad we can now have conversations. Have a fabulous evening. Best wishes!
          Liz

    2. Hi again, Nidhi,
      Is it possible to set your contact form to give the option to enter name, email address and website? This comes as a drop down menu when one clicks the box that says, please enter your comment here. I am not able to do that on your website.
      Liz

  8. Liz, I had no idea I wasn’t following you when I thought I was. We met a long time ago. Ay ay ay, big oversight on my part! It’s been corrected now. The rice, btw, looks fabulous! Rice & lentil is my fave! Feel better! 🙂

    1. Hi Angie,
      Ha ha thanks so much for the follow and your sense of humour…you cracked me up! The rice was good and I love rice and lentils too. Btw I love the photos in your blog. Have a lovely weekend!
      Liz

  9. LIZ! That looks perfect, perfect, perfect. Thank you for letting me know that Canada is the leading exporter of lentils. Who knew?

      1. Two jobs right now, Liz. Breathing is a challenge. I am trying to catch up on everyone’s posts, but you guys keep creating more.

        Happy Thanksgiving!

        1. Hi again, Janet
          I quote ” I think I am a better busy person than an idle one”… end of quote, so am not worried I know you’ll catch up…Thanks for wishing me a Happy Thanksgiving. I’ve been a bit off the weather, but feeling much better now. breathe in and out…and just relax. Enjoy the catching up. I know you’re up to it. Best wishes!
          Liz

  10. I couldn’t live without rice. It is my favorite thing to eat. There’s something magical about rice. It pairs well with anything including sweets. Your vegetarian rice and lentils look delicious. I felt like jumping into my iPad and grabbing a handful of it from the pictures!

    1. Hi Chefmo,
      It’s a pleasure to see you. What’s cooking in your lovely kitchen? I have to find out un a few seconds…now that bit about sweets…oh yes some rice desserts. I love rice, so much. It’s easy to cook and always a pleasure to eat. You can go ahead and grab some from the iPad. I am so hungry…I need to eat something. Have a lovely weekend and thanks for popping by.
      Liz

        1. That sounds lovely. I look forward to the post. I love baked chicken. I am in the local library and I’m starving, so going out to grab some lunch then will visit your blog after that. Thanks so much for stopping by. Enjoy the baked chicken!!!

  11. Nice to see a vegetarian post from your end and it looks absolutely yummy 🙂 My two cents of optional additions would be – at the start while frying the onions, bay leaves can be added and in the end a slight tinge of lemon will also serve as a good garnish.

    1. Hi fellow foodie,
      Oh I do eat a lot of vegetarian foods, especially when I cook rice and sometimes, pasta. I would love to add some bay leaves the next time I make this rice and some lemon, too. I love lemons, and limes. Thanks so much for the tip. Have a wonderful weekend. Best wishes!
      Liz

    1. Hi Mama D,
      Me too. I’m definitely feeling much better today. I hope by Monday my tastebuds will be functioning normally again. Thanks so much for always being here. Wish you a fantastic weekend. Xoxo to the boys!
      Liz

    1. Hi there Lignum.
      Oh yes it can also make a wonderful side dish. I had it with some salsa on the side. It tasted very nice. We have a long weekend. Thanksgiving is on Monday. I am planning and plotting the menu for Monday…Have a great weekend. Thanks for stopping by.
      Liz

    1. Hi Dorrie Anne,
      I know this sounds silly, but I’ve never used a rice cooker. I like to see my rice sizzling in a pot and I love to add different ingredients every time I cook. I doubt if I’ve ever made the same rice twice, unless I’m doing blog cooking. Wish you a wonderful weekend. We have a long one here. Thanksgiving is on Monday. Lots turkey…
      Best wishes,
      Liz

  12. I learn something new each time I visit your blog. I have not heard of Chevda before. I do enjoy Indian cooking now and then. Right now I’ve lost my sense of taste as I have a nasty bug of some kind. Nothing is tasting good at the moment, rather, nothing is tasting so a few more days should take care of that. The finished meal looks very nice and it’s something I will try! Hope you have a wonderful Thanksgiving with your family Liz. I’m thankful I found your blog and Facebook page! All the best.

    1. Hi Sandy,
      I have been wondering what happened to you. Am so happy to see you. I’ve also been so sick this week. We went to Camp Olympia, in Huntsville, and I came back feeling so sick. I can’t taste food either, at the moment. I hope by Thanksgiving, I shall be able to taste my turkey, I’m feeling much better now. I wish you a wonderful and peaceful thanksgiving. I am also so happy that I met you. All the best and wish you a speedy recovery. I hope you’ll be able to taste the turkey.
      Liz

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