Crispy Indian-ish Lentils with Rice & Yogurt by @jessicainthekitchen

≈ 55 min

4 servings

150 g

Brown, green,

🧂

7 g

Kosher salt

⚫

2.5 g

Black pepper

🍚

190 g

Long-grain white rice

⚫

1 tsp

Black

🫙

2 g

Cumin seeds

🫙

2 g

Coriander seeds

🫗

45 ml

Neutral-flavored high-heat oil

🧅

45 g

Shallot

🧄

12 g

Garlic

🫚

3.8 cm

Fresh ginger

🫑

15 g

Serrano pepper

🫙

1.5 g

Ground turmeric

🧂

1 g

Flaky sea salt

🥥

120 g

Coconut yogurt

🍋

30 ml

Lemon juice

🍬

1 g

Cane sugar

🫙

1 g

Ground cumin

🌿

12 g

Fresh cilantro

  1. Rinse
    • brown lentils
    • kosher salt

    Rinse the ¾ cup brown lentils under cold water. Add them to a saucepan with water and a pinch of kosher salt.

  2. Boil
    • brown lentils

    Bring the lentils to a boil. Simmer until tender but not mushy, about 20 to 25 minutes.

  3. Drain
    • brown lentils

    Drain the cooked lentils thoroughly. Spread them briefly so surface moisture can evaporate.

  4. Rinse
    • long-grain white rice

    Rinse the 1 cup long-grain white rice. Cook it with water according to package directions until fluffy, about 15 to 18 minutes.

  5. Slice
    • shallot
    • garlic
    • fresh ginger

    Thinly slice the shallot, garlic, ginger, and serrano pepper. Chop the fresh cilantro.

  6. Stir
    • unsweetened coconut yogurt
    • lemon juice
    • organic cane sugar

    Stir the coconut yogurt, 2 teaspoons lemon juice, cane sugar, ground cumin, kosher salt, and black pepper in a small bowl. Taste and add the remaining 1 teaspoon lemon juice if desired.

  7. Heat
    • neutral high-heat oil
    • black mustard seeds
    • cumin seeds

    Heat the neutral high-heat oil in a large skillet over medium-high heat. Fry the mustard seeds, cumin seeds, and coriander seeds until fragrant and popping.

  8. Add
    • shallot
    • garlic
    • fresh ginger

    Add the sliced shallot, garlic, ginger, and serrano pepper to the spiced oil. Fry until the shallot is golden and the aromatics are crisp.

  9. Step
    • shallot
    • garlic
    • fresh ginger

    Remove the crisp aromatics from the skillet with a spoon. Reserve them and leave the flavored oil in the skillet.

  10. Add
    • brown lentils
    • ground turmeric
    • neutral high-heat oil

    Add the drained lentils and ground turmeric to the flavored oil. Fry, stirring occasionally, until the lentils are crisp and deeply seasoned.

  11. Season
    • brown lentils
    • kosher salt
    • Fresh cilantro

    Season the crispy lentils with kosher salt, black pepper, and flaky sea salt. Fold in half of the chopped cilantro.

  12. Divide
    • long-grain white rice
    • brown lentils

    Divide the cooked rice among four bowls. Spoon the crispy lentils over the rice.

  13. Top
    • unsweetened coconut yogurt
    • shallot
    • garlic

    Top each bowl with coconut yogurt sauce and reserved crisp aromatics. Finish with the remaining cilantro and 1 tablespoon lemon juice.

Crispy Indian-ish Lentils with Rice & Yogurt by @jessicainthekitchen

≈ 55 min

4 servings

150 g

Brown, green,

🧂

7 g

Kosher salt

⚫

2.5 g

Black pepper

🍚

190 g

Long-grain white rice

⚫

1 tsp

Black

🫙

2 g

Cumin seeds

🫙

2 g

Coriander seeds

🫗

45 ml

Neutral-flavored high-heat oil

🧅

45 g

Shallot

🧄

12 g

Garlic

🫚

3.8 cm

Fresh ginger

🫑

15 g

Serrano pepper

🫙

1.5 g

Ground turmeric

🧂

1 g

Flaky sea salt

🥥

120 g

Coconut yogurt

🍋

30 ml

Lemon juice

🍬

1 g

Cane sugar

🫙

1 g

Ground cumin

🌿

12 g

Fresh cilantro

Preparation Steps

  1. Step 1/13

    Rinse the ¾ cup brown lentils under cold water. Add them to a saucepan with water and a pinch of kosher salt.

    🫘brown lentils
    🧂kosher salt
    🧺fine-mesh sieve
    🍲medium saucepan with lid

  2. Step 2/13

    Bring the lentils to a boil. Simmer until tender but not mushy, about 20 to 25 minutes.

    🫘brown lentils
    🍲medium saucepan with lid
    🥄wooden spoon

  3. Step 3/13

    Drain the cooked lentils thoroughly. Spread them briefly so surface moisture can evaporate.

    🫘brown lentils
    🧺fine-mesh sieve

  4. Step 4/13

    Rinse the 1 cup long-grain white rice. Cook it with water according to package directions until fluffy, about 15 to 18 minutes.

    🍚long-grain white rice
    🧺fine-mesh sieve
    🍲medium saucepan with lid

  5. Step 5/13

    Thinly slice the shallot, garlic, ginger, and serrano pepper. Chop the fresh cilantro.

    🧅shallot
    🧄garlic
    🫚fresh ginger
    🫑serrano pepper
    🌿fresh cilantro
    🔪chef's knife
    🪵cutting board

  6. Step 6/13

    Stir the coconut yogurt, 2 teaspoons lemon juice, cane sugar, ground cumin, kosher salt, and black pepper in a small bowl. Taste and add the remaining 1 teaspoon lemon juice if desired.

    🥥unsweetened coconut yogurt
    🍋lemon juice
    🍬organic cane sugar
    🫙ground cumin
    🧂kosher salt
    ⚫black pepper
    🥣small bowl
    🥄measuring cups and spoons
    🥄wooden spoon

  7. Step 7/13

    Heat the neutral high-heat oil in a large skillet over medium-high heat. Fry the mustard seeds, cumin seeds, and coriander seeds until fragrant and popping.

    🫗neutral high-heat oil
    🌼black mustard seeds
    🫙cumin seeds
    🫙coriander seeds
    🍳large skillet
    🥄wooden spoon

  8. Step 8/13

    Add the sliced shallot, garlic, ginger, and serrano pepper to the spiced oil. Fry until the shallot is golden and the aromatics are crisp.

    🧅shallot
    🧄garlic
    🫚fresh ginger
    🫑serrano pepper
    🍳large skillet
    🥄wooden spoon

  9. Step 9/13

    Remove the crisp aromatics from the skillet with a spoon. Reserve them and leave the flavored oil in the skillet.

    🧅shallot
    🧄garlic
    🫚fresh ginger
    🫑serrano pepper
    🫗neutral high-heat oil
    🍳large skillet
    🥄wooden spoon
    🥣small bowl

  10. Step 10/13

    Add the drained lentils and ground turmeric to the flavored oil. Fry, stirring occasionally, until the lentils are crisp and deeply seasoned.

    🫘brown lentils
    🫙ground turmeric
    🫗neutral high-heat oil
    🍳large skillet
    🥄wooden spoon

  11. Step 11/13

    Season the crispy lentils with kosher salt, black pepper, and flaky sea salt. Fold in half of the chopped cilantro.

    🫘brown lentils
    🧂kosher salt
    ⚫black pepper
    🧂flaky sea salt
    🌿fresh cilantro
    🍳large skillet
    🥄wooden spoon

  12. Step 12/13

    Divide the cooked rice among four bowls. Spoon the crispy lentils over the rice.

    🍚long-grain white rice
    🫘brown lentils
    🥣mixing bowl
    🥄wooden spoon

  13. Step 13/13

    Top each bowl with coconut yogurt sauce and reserved crisp aromatics. Finish with the remaining cilantro and 1 tablespoon lemon juice.

    🥥unsweetened coconut yogurt
    🧅shallot
    🧄garlic
    🫚fresh ginger
    🫑serrano pepper
    🌿fresh cilantro
    🍋lemon juice
    🥣small bowl
    🥄wooden spoon

Composition

Ingredients

Types

Seasonings, Grains, Seeds, Spices, Vegetables, Fruits, Herbs

Ingredients

Brown, green,, Kosher salt, Black pepper, Long-grain white rice, Black, Cumin seeds, Coriander seeds, Neutral-flavored high-heat oil, Shallot, Garlic, Fresh ginger, Serrano pepper, Ground turmeric, Flaky sea salt, Coconut yogurt, Lemon juice, Cane sugar, Ground cumin, Fresh cilantro

Notes

Brown, green, (¾ cup, or French green lentils), Kosher salt (to taste, for the yogurt sauce), Black pepper (freshly ground, to taste, for the yogurt sauce), Long-grain white rice (1 cup uncooked, or 3 cups (425 g) cooked), Black (or brown mustard seeds), Neutral-flavored high-heat oil (oil of choice), Shallot (medium, very thinly sliced into ⅛-inch (0.3 cm) rounds), Garlic (thinly sliced), Fresh ginger (1½-inch piece, peeled and sliced into matchsticks), Serrano pepper (small, thinly sliced into rounds, remove membranes and seeds for mild heat), Coconut yogurt (½ cup, good-quality unsweetened, for the yogurt sauce), Lemon juice (2 to 3 teaspoons, freshly squeezed, for the yogurt sauce, for finishing), Cane sugar (organic, for the yogurt sauce), Ground cumin (for the yogurt sauce), Fresh cilantro (¾ cup leaves and tender stems, chopped, for finishing)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Egg-free, Plant-based

Calories

520 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 76g, Fat: 17g, Fiber: 14g, Sugar: 4g, Sodium: 620mg

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 690mg, Magnesium: 85mg, Calcium: 65mg

Vitamins

Vitamin C: 14mg, Vitamin B6: 0.35mg, Folate: 180mcg, Vitamin K: 20mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

fine-mesh sieve, medium saucepan with lid, large skillet, mixing bowl, small bowl, chef's knife, cutting board, wooden spoon, measuring cups and spoons

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Meal Prep, Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@jessicainthekitchen

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Crispy, Crunchy, Creamy, Tender, Fluffy

Flavors

Savory, Spicy, Tangy, Earthy, Nutty, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked lentils, rice, or yogurt sauce out longer than 2 hours.), fridge : 4 days (Store rice, lentils, and yogurt sauce separately in airtight containers.,Reheat lentils in a skillet to restore crispness.), freezer : 90 days (Freeze cooked rice and lentils separately.,Do not freeze coconut yogurt sauce; prepare it fresh after thawing.)