Aromatic Indian Curry Leaf Rice with Lentils and Mustard Seeds
Fragrant and satisfying rice dish with a touch of spice
A delightful, aromatic blend of flavors with the earthiness of lentils and the zest of curry leaves, perfect as a side or main dish.
- 50 min
- 4
- Easy
Ingredients
For the Rice
For the Spiced Lentils
For the Tempering
For the Garnish
Preparation
Preparing the Rice
Boil water
Bring 2 cups of water to a boil in a saucepan.
Rinse rice until the water runs clear to remove excess starch.
Add rice and salt
Add rinsed basmati rice and salt to the boiling water.
Simmer
Cover and simmer on low heat for 15 minutes or until fully cooked.
Preparing the Lentils
Boil turmeric water
Boil 2 cups of water with turmeric.
Cook lentils
Add soaked lentils, cook on medium heat until soft but not mushy.
Don't overcook the lentils; they should maintain their shape.
Drain lentils
Drain excess water and set aside.
Cooking Process
Tempering
Heat ghee or oil, add mustard seeds and cumin seeds until they start to splutter.
Combining Ingredients
Mix cooked rice, drained lentils, and toasted spices together gently.
Final Spice Infusion
Add curry leaves, broken red chilies, and cashew nuts to the tempering, then fold into the rice-lentil mixture.
Plating & Serving
Aromatic Indian Curry Leaf Rice with Lentils and Mustard Seeds
Aromatic Indian Curry Leaf Rice with Lentils and Mustard Seeds
Plating & Serving
Serve the rice in a wide serving bowl, garnishing with fresh coriander leaves and lemon wedges for an extra zing.