Description
A comforting Bengali dish of red lentils and rice cooked to creamy perfection, perfect for a cool day or a busy weeknight.
Ingredients
Units
Scale
- 1 cup dried orange/red split lentils (masoor dal)
- 1/2 teaspoon turmeric
- 3/4 cup rice (preferably kala jeera)
- 1 tablespoon ginger-cumin-coriander paste
- 2 tomatoes, finely chopped
- 3 or 4 green chilies, slit
- Salt, to taste
- 6 cups water, divided
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large, heavy-bottomed pan, combine the red lentils and 3 cups of water. Bring to a simmer over medium heat.
- Add the turmeric and continue to simmer for about 20 minutes, stirring occasionally, until the lentils are partially cooked.
- Stir in the rice, ginger-cumin-coriander paste, tomatoes, green chilies, and salt. Add 3 more cups of water and bring back to a simmer.
- Reduce the heat to low and cover the pan. Cook for about 15-20 minutes, stirring occasionally, until the rice and lentils are soft and creamy.
- In a small pan, heat the ghee or oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Pour the tempered ghee and cumin seeds over the cooked lentil and rice mixture. Stir in the garam masala.
- Garnish with fresh cilantro before serving.
Notes
This dish is perfect for rainy days and festive occasions. It can be served as a main course or a side dish. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to restore its creamy texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Bengali
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 5
- Carbohydrates: 45
- Fiber: 8
- Protein: 10
- Cholesterol: 0