How To Cook PERFECT FLUFFY LENTIL & RICE WITH CARAMELIZED ONIONS

Ingredients

• 1 cup Whole Brown Lentils (rinsed, soaked in hot water for 2.5 hours)
• 1.5 cups Basmati Rice (long grain, rinsed until water runs clear, soaked 30 minutes)
• 2 pieces Onion (medium, thinly sliced uniformly)
• 1 piece Carrot (peeled and diced small)
• 1 cup Green Beans (trimmed, kept whole)
• 1 tablespoon Ginger (finely chopped)
• 1 tablespoon Garlic (finely chopped (about 3 cloves))
• 1 teaspoon Kashmiri Red Chilli Powder (mildly smoky, can substitute paprika)
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 2 tablespoons Tomato Paste (or 1 fresh ripe tomato, mashed)
• 1 teaspoon Garam Masala Powder
• 1.5 tablespoons Salt (added gradually, taste‑adjust)
• 1 pinch Black Pepper (freshly ground)
• 1 pinch Sugar
• 3 tablespoons Olive Oil (for sautéing onions and vegetables)
• 2 tablespoons Mint Leaves (chopped, optional)
• 2 pieces Green Chili (slit, optional for heat)
• 1 tablespoon Fresh Lemon Juice (about half a lemon)
• 1 teaspoon Ghee (optional finishing touch)
• 4 tablespoons Plain Yogurt (unflavored, full‑fat)
• 1 piece Cucumber (peeled and finely diced)
• 2 tablespoons Parsley (chopped, can use cilantro)
• 5 cups Water (hot, for cooking lentils and rice)

Instructions

1. Soak Lentils

   Rinse the brown lentils, discard any stones, then soak them in boiling water for 2.5 hours (or overnight in cold water).

   Time: PT2H30M

2. Rinse and Soak Rice

   Rinse basmati rice under running water until the water runs clear. Drain and soak the rice in fresh water for 30 minutes, then drain.

   Time: PT30M

3. Prep Vegetables & Aromatics

   Thinly slice the onions uniformly. Dice the carrot, trim and set aside the green beans, finely chop ginger and garlic, and dice cucumber and parsley for the sauce.

   Time: PT15M

4. Caramelize Onions

   Heat 2 Tbsp olive oil in the wide pan over medium‑high heat. Add all sliced onions, sprinkle a pinch of salt, and fry, stirring frequently. When the edges turn golden, reduce heat to medium‑low and continue stirring until the onions are deep caramel brown (about 25 minutes).

   Time: PT25M

5. Remove Half of the Onions

   Turn off the heat, scoop out half of the caramelized onions, place on paper towels, and spread them with a spatula to crisp. Quickly return the pan to the stove for the next steps.

   Time: PT5M

6. Sauté Carrots, Ginger & Garlic

   Add the diced carrot, chopped ginger, and garlic to the pan with the remaining onions. Stir for 2‑3 minutes until fragrant.

   Time: PT3M

7. Add Spices

   Stir in Kashmiri red chilli powder, ground coriander, and ground cumin. Cook for about 1 minute, then add tomato paste (or mashed fresh tomato) and stir for a few seconds.

   Time: PT2M

8. Combine Lentils and Water

   Add the drained lentils to the pan, mix well, then pour in 5 cups hot water. Bring to a boil, then cover and simmer on medium‑low heat for 10 minutes.

   Time: PT15M

9. Fry Green Beans Separately

   In a separate skillet, heat 1 Tbsp olive oil over medium heat. Add green beans, sprinkle salt, cover, and cook 6‑8 minutes until tender‑crisp.

   Time: PT8M

10. Season Lentils

    Taste the lentils; they should be soft on the outside but still slightly chewy. Add 1 Tbsp salt, stir, then taste again and add another ½ Tbsp if needed.

    Time: PT2M

11. Add Rice and Finish Cooking

    Stir in the soaked rice, ensuring it spreads evenly. Add garam masala, gently stir, then cover the pan with a foil‑plugged lid. Cook on very low heat for 15 minutes.

    Time: PT15M

12. Check Rice Doneness

    Remove the lid, gently fluff the rice. If no water remains and grains are tender, the dish is done; otherwise steam for another 5 minutes.

    Time: PT5M

13. Finish with Fresh Herbs & Ghee

    Stir in chopped mint, green chilies (if using), fresh coriander, a squeeze of lemon juice, and 1 tsp ghee. Mix gently, then cover the pan off the heat and let rest for 15 minutes.

    Time: PT15M

14. Prepare Cucumber Yogurt Sauce

    In a bowl, whisk 4 Tbsp plain yogurt until smooth. Add a pinch of black pepper, salt, a pinch of sugar, then fold in diced cucumber and chopped parsley. Chill briefly.

    Time: PT5M

15. Plate and Serve

    Transfer the pilaf to a serving dish, top with the reserved crispy onions, fried green beans, and a generous drizzle of cucumber yogurt sauce. Garnish with extra coriander if desired.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

12 g

Carbohydrates

70 g

Fat

8 g

Fiber

9 g