Indian Rice and Lentils with Raita Recipe

Name: Indian Rice and Lentils with Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 2 medium onions, thinly sliced; 5 whole black peppercorns; 5 cardamom pods; 5 whole cloves; 2 dried red chiles; 1 cinnamon stick; 1 cup jasmine rice or other long-grain rice, rinsed; 1 cup red lentils, rinsed; 3 1/2 cups hot water; Kosher salt; 1 medium cucumberpeeled, seeded and thinly sliced; 1 cup plain, nonfat Greek yogurt; 2 jalapenos, seeded and very finely chopped; 1 small garlic clove, very finely chopped; Freshly ground pepper

Servings: persons

3 tablespoons vegetable oil
2 medium onions, thinly sliced
5 whole black peppercorns
5 cardamom pods
5 whole cloves
2 dried red chiles
1 cinnamon stick
1 cup jasmine rice or other long-grain rice, rinsed
1 cup red lentils, rinsed
3 1/2 cups hot water
Kosher salt
1 medium cucumberpeeled, seeded and thinly sliced
1 cup plain, nonfat Greek yogurt
2 jalapenos, seeded and very finely chopped
1 small garlic clove, very finely chopped
Freshly ground pepper

1
In a medium saucepan, heat the vegetable oil.
2
Add the sliced onions and cook them over high heat, stirring occasionally, until they are golden brown, about 10 minutes.
3
Transfer half of the onions to a plate.
4
Add the peppercorns, cardamom, cloves, chiles and cinnamon stick to the onions in the saucepan and cook over moderately high heat for 1 minute, stirring.
5
Stir in the rice, lentils, water and 2 teaspoons of salt and bring to a boil.
6
Reduce the heat to moderately low, cover and simmer for 15 minutes, until the water is absorbed and the rice and lentils are tender.
7
Meanwhile, in a medium bowl, toss the sliced cucumber with the yogurt, jalapenos and garlic and season with salt and pepper.
8
Gently fluff the rice and lentils with a fork and discard the whole spices.
9
Transfer the rice to a platter, garnish with the reserved onions and serve with the cucumber raita.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 2 medium onions, thinly sliced, 5 whole black peppercorns, 5 cardamom pods, and more.

Yes, Indian Rice and Lentils with Raita falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Rice and Lentils with Raita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions