Recipe information
Yield
Makes 6 Servings
Ingredients
1
cup dried lentils
1
cup basmati rice*
2
teaspoons vegetable oil
2
1-inch pieces of cinnamon stick
2
whole cloves
1
teaspoon cumin seeds
3
garlic cloves, finely chopped
2
teaspoons chopped fresh ginger
4
1/3 cups water
2
teaspoons salt
1
teaspoon sugar
1
/4 teaspoon turmeric
1
/4 cup chopped fresh cilantro
2
tablespoons fresh lime juice
Need to make a substitution?
Preparation
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.