The Amazing Rice: Indian Rice With Red Lentils
The Amazing Rice: Indian Rice With Red Lentils

Like David Chang, I believe this year is all about rice. It's a delicious and ancient staple consumed by more than half the world's population. There are more than 7,000 varieties of rice and countless cultural preparations, so I've decided it's time to race around the world in the comforts of my own kitchen. Naturally I'm inviting you to join me on my rice adventures as I travel the globe experimenting with risotto, sushi, gumbo, and everything in between. To get things started, let's head to India with this rice and lentils with raita. It's healthy, fast, and delicious. Learn how I made it and


Indian Rice and Lentils with Raita

Indian Rice and Lentils with Raita


  1. 3 tablespoons vegetable oil
  2. 2 medium onions, thinly sliced
  3. 5 whole black peppercorns
  4. 5 cardamom pods
  5. 5 whole cloves
  6. 2 dried red chiles
  7. 1 cinnamon stick
  8. 1 cup jasmine rice or other long-grain rice, rinsed
  9. 1 cup red lentils, rinsed
  10. 3 1/2 cups hot water
  11. Kosher salt
  12. 1 medium cucumber—peeled, seeded and thinly sliced
  13. 1 cup plain, nonfat Greek yogurt
  14. 2 jalapeños, seeded and very finely chopped
  15. 1 small garlic clove, very finely chopped
  16. Freshly ground pepper


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

Serves 4.

Average ( votes):
i'm one of those weird people who really really like a food but have a fear about eating it - so for myself - i think that i really love this recipe and i can't wait to see what else you share but i don't know if i have it in me to try them. again, it'll be something that i can give to my man to make since he loves new foods and he'll eat just about anything!
Red lentils and rice together form one of my favorite dishes called kitchari. It's all I crave when I'm sick. It's a bit different from this dish so I'm eager to try this one out to see if I can add it to the favorites list. Soniabonya, you don't need anything spicy in your raita if you aren't sure if you can handle it. I usually just use cucumbers and paprika in yogurt with a little milk mixed in (to thin it since the type of raita I'm used to is not as thick as regular yogurt). I always use raita to tone down the spices in other dishes so I don't put in any sort of peppers. It tastes just fine.
Rice is my absolute favorite. I like it more than pasta or potatoes.
hmm.. chiles and jalapenos... a lil too spicy for my stomach. but i'm sure it'd be tasty even if i take them out... or could there be an alternative to the spicy ingredients?
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