Creamy Indian Lentils and Rice

"This is a recipe from Cooking Light. It doesn't say what kind of lentils to use, but from the picture, I'd say brown, or puy."
 
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Ready In:
1hr 15mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • In a large Dutch oven, heat oil over medium high heat. Saute onion in oil until golden brown (about 8 minutes).
  • Add rice, curry powder, mustard seeds, salt and pepper and saute 1 minute more.
  • Add water and lentils and bring to a boil. Reduce heat and simmer 1 hour.
  • Remove from heat. Add cilantro (coriander) and sour cream or yogurt. Stir through gently and serve.

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Reviews

  1. Outstanding!!!
     
  2. Very good Indian rice. I made half a recipe but turned out excellent. Served with Recipe #277765.
     
  3. I really love it it was so goood I give some to my friend and they love it too thank you
     
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RECIPE SUBMITTED BY

I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes! Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...
 
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