Indian Lentil Pilaf Recipes

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RICE AND LENTIL PILAF - INDIAN STYLE



Rice and Lentil Pilaf - Indian Style image

This is a comfort-food that is an adaptation of a Sara Moulton recipe. Basmati rice with the added flavors of whole spices toasted in oil, with lentils and potatoes. A bit of work, but well worth the effort.

Provided by LifeIsGood

Categories     Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 16

1 medium onion, chopped
1/4 cup vegetable oil, divided
1 1/2 inches cinnamon sticks
6 cardamom pods
1 bay leaf
1/2 teaspoon coriander seed
1/2 teaspoon cumin seed
2 dried red chilies
3 whole cloves
3/4 cup basmati rice
1/2 teaspoon ground turmeric
kosher salt
2/3 cup lentils
1/2 lb potato, cut into 1/2 inch cubes (boiling kind, like Yukon gold or Red Bliss)
3 medium carrots, grated
fresh ground black pepper

Steps:

  • Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add the cinnamon stick, cardamom pods, bay leaf, coriander seeds, cumin seeds, chiles, and cloves and then cook for about a minute while stirring, until the spices become fragrant. Take the spices out of the pot and reserve. Turn the heat down to med-low and add the onion to the pan. Cook for approximately 10 minutes, stirring once and a while, and then take the pot off the heat and set aside.
  • Rinse the rice in a colander. Once the rice is rinsed and drained, add it to the onion in the saucepan and put in the reserved spices and add the turmeric and cook over med-heat, stirring, for about 1 minute.
  • Add in 1 1/2 C water and 1/2 t salt to the mixture and bring it all to a boil over high heat. Cover the pan with a paper towel and then the lid. Let this simmer this way, over low heat, for approx.20 minutes, or until all the liquid has been soaked up. Take the pan off of the heat and set aside, leaving it covered, for approximately 15 minutes.
  • Meanwhile, combine the lentils, 2 C water and 1/2 t salt in a different saucepan and bring it to a boil over high heat. Then put a lif on it and simmer, over low heat. for approximately 25 minutes (until the lentils get tender).
  • Now, heat the remaining 2 T vegetable oil, over medium heat, in a large nonstick skillet. Add in the potatoes and cook for approx 10 or 12 minutes, until the potatoes get a bit browned (stirring occasionally). Take the heat down to low and cook for about 5 minutes more. Then you can add the carrots to the potatoes and cook for 3 more minutes, or just until both are tender.
  • Next, you can fluff the rice with a fork and take out the bay leaf, cardamom pods, cinnamon sticks, cloves and chiles. Then drain your lentils and stir them into the rice along with the potato mixture. Add salt and pepper to taste and enjoy.

INDIAN LENTIL PILAF



Indian Lentil Pilaf image

From the November/December 2006 Vegetarian Times. I made this without oil, and it worked great. This makes a ton.

Provided by VegSocialWorker

Categories     Lentil

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup brown lentils, rinsed and sorted
2 tablespoons canola oil
1 medium onion, finely chopped (about 1 1/3 cups)
2 large carrots, diced (about 2 cups)
1 cup brown basmati rice
3 garlic cloves, minced (about 1 Tbsp)
1 tablespoon minced ginger
1 1/3 teaspoons garam masala
1 (14 1/2 ounce) can of fire-roasted diced tomatoes
1 cup low sodium vegetable broth
cilantro (to garnish) (optional)

Steps:

  • Bring lentils and 4 cups water to a boil in large pot or Dutch oven.
  • Reduce heat to low, and simmer 15 minutes, or until lentils are firm-tender.
  • Drain, reserving 3/4 cup of the cooking water, and transfer lentils to a bowl.
  • Wipe out the pot and heat the oil over medium high. Sauté the onion in the oil 4 minutes, or until just golden.
  • Add carrots and rice and cook 3 minutes, or until rice is toasted and fragrant, stirring constantly.
  • Add garlic, ginger and garam masala and cook 1 minute more.
  • Stir in tomatoes, broth, reserved lentil water and lentils and bring to a boil.
  • Cover, reduce heat to low and cook for 20 minutes or until liquid is absorbed and rice is tender.
  • Season with salt and pepper. Remove from the heat and cover, let stand 5 minutes.
  • Fluff with a fork, then spoon pilaf into shallow bowls, and garnish with cilantro, if desired.
  • Serve hot and enjoy.

Nutrition Facts : Calories 306.7, Fat 6.1, SaturatedFat 0.6, Sodium 170.3, Carbohydrate 52.2, Fiber 12.8, Sugar 5.4, Protein 11.8

BULGUR & LENTIL PILAF



Bulgur & Lentil Pilaf image

Make and share this Bulgur & Lentil Pilaf recipe from Food.com.

Provided by Dancer

Categories     Grains

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup lentils
4 cups vegetable broth or 4 cups water
1 bay leaf
3 tablespoons vegan margarine
1 large onion, chopped
salt and pepper
1 cup coarsely ground bulgur

Steps:

  • Rinse the lentils& put in a pot with enough broth to cover.
  • Add bay leaf, bring to a boil& keep covered.
  • Turn off heat& let stand for 30 minutes.
  • While the lentils are soaking, melt margarine in a heavy pot.
  • Add chopped onion, salt& pepper.
  • Saute till onions are tender& transparent.
  • When onions are ready, keep heat at medium, stir in bulgur& continue stirring till all the margarine is absorbed.
  • Lower heat to a simmer& add the rest of the broth& lentils in their broth.
  • Bring to a boil, reduce heat again, cover tightly& simmer till all the liquid has been absorbed.
  • Add more liquid till the bulgur& lentils are cooked.
  • Remove bay leaf& serve.

Nutrition Facts : Calories 192.2, Fat 0.7, SaturatedFat 0.1, Sodium 8.4, Carbohydrate 40, Fiber 11, Sugar 2.6, Protein 9.2

LENTIL PILAF



Lentil Pilaf image

Make and share this Lentil Pilaf recipe from Food.com.

Provided by Cypriot Cook

Categories     Rice

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups lentils, washed thoroughly
8 cups water
1 tablespoon salt
1/2 cup rice, washed thoroughly
1 cup onion, chopped
1/4 cup olive oil
1/4 cup vegetable oil
1/4 cup vinegar (balsamic perhaps) (optional)

Steps:

  • Clean the lentils with fresh cold water to avoid foaming when cooking.
  • Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt.
  • Heat on high, uncovered for approximately 30 minutes, mixing slightly every 10 minutes, removing any foam that may have come up.
  • After the lentils turn tender and soft (not melted), make sure there is only about 2 cups of water remaining (add or remove water).
  • Add the half cup of rice. Cook for 10 mins at medium fire.
  • Simultaneously with the rice, fry the chopped cup of onion in the olive oil and vegetable oil until golden brown (should be about 10 minutes).
  • After the 10 minutes pass, slowly pour the oil and onion over the lentils and rice. Lower the heat to Low, and let it lay for 10 minutes (do NOT mix).
  • After the 10 minutes pass, add the quarter cup of vinegar and mix everything.
  • Cover with a thick clean kitchen towel and leave covered for about 10 minutes.
  • After the 15 minutes pass, you should have a thick pilaf of lentils and rice, with onions showing up here and there.

Nutrition Facts : Calories 305.6, Fat 18.5, SaturatedFat 2.5, Sodium 1175, Carbohydrate 28.7, Fiber 5.9, Sugar 2.3, Protein 7.3

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Top Asked Questions

What is rice and lentil pilaf?
This rice and lentil pilaf is an easy and wholesome recipe based on the traditional Lebanese Mujadara. Some added spices, raisins and nuts make it extra warm and cozy. The combination of rice and lentils is not uncommon in many countries of the Mediterranean.
How to cook pilaf with raisins?
Let it come to a boil and reduce heat to a gentle simmer. Cover the pot and cook for 10 minutes. Add the lentils, the raisins, and the pistachios and stir gently with a fork. Cover the pot, turn off the heat, and let the pilaf rest for 20 minutes. Fluff it gently with a fork and serve.
How to cook rice with lentils and raisins?
Rinse and drain the rice very well and add it to the pot with the 2 1/2 cups water, the cumin, and the paprika. Let it come to a boil and reduce heat to a gentle simmer. Cover the pot and cook for 10 minutes. Add the lentils, the raisins, and the pistachios and stir gently with a fork.
How long to cook pilaf (and why)?
Cover the pot and cook for 10 minutes. Add the lentils, the raisins, and the pistachios and stir gently with a fork. Cover the pot, turn off the heat, and let the pilaf rest for 20 minutes. Fluff it gently with a fork and serve.

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