INDIAN LENTILS AND RICE
Lentils are the "dahling" of Indian cuisine. Here, they're spiced up with ginger, red pepper, garlic and many other flavor-packed ingredients.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Spray 3-quart saucepan with cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
- Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
- Stir in tomato, coconut and mint. Serve over rice and with yogurt.
Nutrition Facts : Calories 340, Carbohydrate 61 g, Cholesterol 0 mg, Fiber 9 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 9 g, TransFat 0 g
SOUTH INDIAN LENTIL CAKES WITH RAITA
At Philadelphia's Bindi, legumes and rice are soaked, ground with herbs and spices, then formed into patties and pan-fried to make these cakes.
Yield Makes 2 to 4 servings
Number Of Ingredients 25
Steps:
- For raita:
- Preheat oven to 450°F. Cut top 1/2" off head of garlic; discard. Place garlic on a sheet of foil. Drizzle with oil; sprinkle with salt and pepper. Wrap in foil. Roast until tender, about 45 minutes. Let cool. Squeeze cloves from skins, keeping cloves intact.
- Stir cumin in a small dry skillet over medium heat until deep brown, 2-3 minutes. Let cool. Finely grind in a spice mill.
- Mix yogurt, cucumber, cilantro, mint, jalapeño, and 1/2 teaspoon lemon juice in a medium bowl. Stir in cumin. Season with salt, pepper, and more lemon juice, if desired.
- For lentil cakes:
- Rinse legumes; place in a medium bowl with rice. Add water to cover by 3". Let legumes and rice soak at room temperature for 3-5 hours.
- Drain legumes and rice; transfer to a food processor. Add garlic, ginger, and jalapeño. Process until grainy paste forms (add 1-2 tablespoons water if necessary). Transfer to a large bowl; mix in tendrils and next 6 ingredients.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Spoon 4 scant 1/4-cupfuls of batter into skillet, flattening with the back of a measuring cup into 1/4"-thick cakes. Reduce heat to medium; sauté until golden brown and cooked through, adding 1 more tablespoon oil when cakes are flipped, about 4-5 minutes per side. Repeat with remaining oil and batter. Divide raita among plates; top with a roasted garlic clove. Place 2 cakes on each plate.
INDIAN-SPICED RICE WITH LENTILS
Categories Ginger Rice Side Sauté Wheat/Gluten-Free Dinner Spice Lentil Winter Cinnamon Clove Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Rinse lentils; drain. Place in small bowl. Rinse rice; drain. Place in another small bowl. Heat oil in heavy large saucepan over medium-high heat. Add cinnamon, cloves, and cumin; sauté about 2 minutes. Add garlic and ginger; sauté about 30 seconds. Add water, salt, sugar, and turmeric; bring to boil. Reduce heat; add lentils and cook 8 minutes. Increase heat to high. Add rice and boil 5 minutes. Reduce heat; cover and simmer until lentils and rice are tender and liquid is absorbed, about 8 minutes longer. Remove from heat; let stand covered 5 minutes. Transfer rice to large bowl. Remove cinnamon stick pieces and cloves. Mix in cilantro and lime juice.
- Basmati rice is available at Indian markets and some supermarkets.
BASMATI RICE PILAF WITH INDIAN SPICES AND RAITA
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Wash rice by rinsing in cold water. Then soak in cold water for about 30 minutes. Drain.
- In a large nonstick saute pan over medium heat, heat 1 tablespoon oil. Add onion and cook, stirring, until onion is tender. Add garlic, and saute for about a minute. Add cardamom, coriander, cinnamon, cloves and ginger. Saute for another minute and add the rice. Saute until rice is translucent and begins to brown. Add water, bay leaf and salt and bring to a boil. Reduce heat and simmer, partly covered, for about 10 minutes. Most of the water will evaporate and steam holes will show through rice.
- Add peas, but do not stir. Cover tightly and let simmer for 5 minutes more. Turn off the heat and let sit for 5 to 10 minutes, covered.
- Prepare the raita: In a bowl whisk together the yogurt, cucumber, mint, cumin, chili powder and salt and pepper.
- Uncover the pilaf, season with salt and pepper. Remove bay leaf, cloves and cinnamon stick. Turn pilaf out onto a serving platter and pour half of the raita over rice. Pass remaining raita.
MUJADARRA (LENTILS WITH RICE)
I was introduced to this Middle Eastern dish by one of my best friends, who is Palestinian. His mother made this once a week at her deli and after trying it once I had a standing order to save me a plate every week. This is so healthy and delicious, and it's so simple to make. After she retired and closed her deli I had to search through several recipes and make my adjustments to get it to my liking. It has become a staple in my home.
Provided by Deena K Boyd
Categories 100+ Everyday Cooking Recipes Vegan
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
- Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
- Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 57.2 g, Fat 6.6 g, Fiber 18 g, Protein 16 g, SaturatedFat 1 g, Sodium 22.5 mg, Sugar 3.4 g
RICE AND LENTIL PILAF - INDIAN STYLE
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
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.
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.
Provided by Ppaperdoll
Categories Brown Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 306.3, Fat 6.5, SaturatedFat 2.1, Cholesterol 7.9, Sodium 406.6, Carbohydrate 50.5, Fiber 12.2, Sugar 3.4, Protein 12.3
More about "indian rice and lentils with raita recipes"
SOUTH INDIAN LENTIL CAKES WITH RAITA RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Servings 2-4
- Preheat oven to 450°. Cut top 1/2" off head of garlic; discard. Place garlic on a sheet of foil. Drizzle with oil; sprinkle with salt and pepper. Wrap in foil. Roast until tender, about 45 minutes. Let cool. Squeeze cloves from skins, keeping cloves intact.
- Stir cumin in a small dry skillet over medium heat until deep brown, 2-3 minutes. Let cool. Finely grind in a spice mill.
- Mix yogurt, cucumber, cilantro, mint, jalapeño, and 1/2 teaspoon lemon juice in a medium bowl. Stir in cumin. Season with salt, pepper, and more lemon juice, if desired.
- Rinse legumes; place in a medium bowl with rice. Add water to cover by 3". Let legumes and rice soak at room temperature for 3-5 hours.
INDIAN RICE AND LENTILS WITH RAITA RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Total Time 30 mins
- 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.
- 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. 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.
- Meanwhile, in a medium bowl, toss the sliced cucumber with the yogurt, jalapeños and garlic and season with salt and pepper.
- 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.
INDIAN-SPICED MANGO RICE BOWLS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
MEDITERRANEAN RICE AND LENTILS - RUNNING ON REAL FOOD
From runningonrealfood.com
LENTILS AND RICE (ITALIAN-STYLE) - CHRISTINA'S CUCINA
From christinascucina.com
RICE AND LENTILS (MJADRA) - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
10 BEST VEGETARIAN RICE AND LENTILS RECIPES | YUMMLY
From yummly.com
ZUCCHINI RAITA RECIPE - INDIAN VEGGIE DELIGHT
From indianveggiedelight.com
MASALA FRIED RICE WITH TURMERIC ONION RAITA - VEGAN RICHA
From veganricha.com
RICE AND LENTILS WITH INDIAN SPICES | THE PICKY EATER
From pickyeaterblog.com
KHICHDI RECIPE (DAL KHICHDI) » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
INDIAN RAITA RECIPES | 10 UNIQUE VARIATIONS - SIMMER TO SLIMMER
From simmertoslimmer.com
RAITA - TRADITIONAL AND AUTHENTIC INDIAN RECIPE | 196 FLAVORS
From 196flavors.com
RAITA - TRADITIONAL INDIAN RECIPE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
RAITA RECIPES FOR BIRYANI & PULAO - SWASTHI'S RECIPES
From indianhealthyrecipes.com
28 TASTY RAITA RECIPE FOR BIRYANI AND PULAO - DASSANA'S …
From vegrecipesofindia.com
KHICHDI (INDIAN SPICED LENTILS AND RICE) RECIPE - THE TELEGRAPH
From telegraph.co.uk
INDIAN KHICHDI RECIPE: RICE AND LENTIL PORRIDGE - COOKING THE GLOBE
From cookingtheglobe.com
PUDINA KHARA PONGAL RECIPE (RICE AND LENTILS COOKED WITH MINT …
From archanaskitchen.com
INDIAN RAITA - HOW TO MAKE IT AND ITS MANY VARIATIONS! - MY FOOD …
From myfoodstory.com
A DOZEN DELICIOUS LENTIL AND RICE RECIPES | ALLRECIPES
From allrecipes.com
KITCHARI-RICE AND LENTILS - MARLA MERIDITH
From marlameridith.com
PERFECT JEERA RICE (INDIAN CUMIN RICE) RECIPE - PAKISTANI CHEFS
From pakistanichefs.com
REFRESHING INDIAN RAITA RECIPE (YOGHURT CUCUMBER DIP)
From gingerwithspice.com
MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)
From cookieandkate.com
MIDDLE EASTERN RICE AND LENTILS (MUJADARA ... - HEALTHY WORLD CUISINE
From hwcmagazine.com
CREAMY INDIAN LENTILS AND RICE RECIPE | MYRECIPES
From myrecipes.com
EASY RAITA RECIPE - I KNEAD TO EAT
From ikneadtoeat.com
AUTHENTIC MUJADARA (LENTILS AND RICE WITH CRISPY ONIONS) | THE ...
From themediterraneandish.com
INDIAN RAITA RECIPE - A CUCUMBER RAITA RECIPE FOR YOUR CURRY OR …
From recipesformen.com
GUJARATI KHICHDI: INDIAN RICE AND LENTILS [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
DOSA (INDIAN RICE-AND-LENTIL CREPES) RECIPE - SERIOUS EATS
From seriouseats.com
CURRIED BROWN RICE AND LENTILS: A SIMPLE INDIAN DAL RECIPE
From foodal.com
EASY HOMEMADE RAITA (INDIAN YOGURT SAUCE) - URBAN FARMIE
From urbanfarmie.com
INSTANT POT MADRAS LENTILS WITH RAITA (GLUTEN-FREE, VEGETARIAN)
From instantpoteats.com
SAVOURY RICE WITH LENTILS IN THE INSTANT POT (GUJARATI KHICHDI)
From givemesomespice.com
INDIAN-SPICED RICE WITH LENTILS RECIPE | BON APPéTIT
From bonappetit.com
DOSAS (INDIAN RICE AND LENTIL PANCAKES) RECIPE | MYRECIPES
From myrecipes.com
LEBANESE LENTILS WITH RICE (MUJADARA) - SIMPLY LEBANESE
From simplyleb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love