Ingredients
Scale
- 1 tsp of cumin seeds
- 2 tbsp of olive oil
- 1 cup diced onion
- 4–5 garlic cloves,minced
- 2 tbsp minced and peeled fresh ginger
- 1 tsp turmeric powder
- 2 cups of dried red lentils, rinsed
- salt to taste
Toppings
- ½ cup diced onion
- 1 cup diced cucumber (peeled and seeded)
- 1 fresh green chilli, thinly sliced
- ¼ cup of chopped fresh coriander leaves,plus few sprigs for garnish
- 1 tbsp of lemon juice
- 4 cups of cooked basmati rice
- 1 cup of plain yogurt
Instructions
- Heat a medium pan over medium high. Add oil and once its hot, add some cumin seeds until fragrant.
- Add some onions,garlic and ginger. Cook,stirring often,until tender, about 5 minutes.
- Add some turmeric and cook for 1 minute.
- Add 5 cups of water and the lentils. Bring to a boil; reduce to simmer and cover it partially.
- Cook until lentils are thick and soft for about 15 minutes. Season with salt.
- Meanwhile, combine onion,cucumber,chopped cilantro and lemon juice in a bowl; season with salt and chili powder(Optional)
- To serve, divide rice among 2 bowls and ladle lentils over rice; top with yogurt and cucumber mixture. Garnish with cilantro leaves.
- Category: Main
- Cuisine: Indian