Aromatic Indian Curry Leaf Rice with Lentils and Mustard Seeds

Name: Aromatic Indian Curry Leaf Rice with Lentils and Mustard Seeds
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup basmati rice; 2 cups water; 1 teaspoon salt; 1/2 cup split yellow lentils (moong dal); 2 cups water; 1/2 teaspoon turmeric; 1 tablespoon ghee or oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 10 curry leaves; 2 dried red chilies; 1/4 cup cashew nuts; Fresh coriander leaves; Lemon wedges

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

1 cup basmati rice

rinsed and drained

2 cups water

1 teaspoon salt

For the Spiced Lentils

1/2 cup split yellow lentils (moong dal)

rinsed and soaked for 30 min

2 cups water

1/2 teaspoon turmeric

For the Tempering

1 tablespoon ghee or oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

10 curry leaves

fresh

2 dried red chilies

broken into pieces

1/4 cup cashew nuts

For the Garnish

Fresh coriander leaves

chopped

Lemon wedges

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