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Meatless Monday Indian Style Lentils and Rice
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5 from 9 votes

Indian Style Lentils and Rice - Sabut Masoor Khichdi

A plant based, nutritionally balanced dish of Indian style lentils and rice that is a complete meal in itself. Fried onions and plump golden raisins add a ton of flavor.
Prep Time10 minutes
Cook Time45 minutes
Resting Time5 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Indian
Servings: 6
Author: Vaishali

Ingredients

  • 1 cup brown lentils sabut masoor
  • 1 bay leaf
  • 1 tablespoon olive oil
  • A pinch asafoetida optional
  • 1 teaspoon cumin seeds
  • ½ white onion sliced
  • 1 tablespoon fresh minced ginger see notes
  • ¼ teaspoon ground turmeric
  • 1 tablespoon coriander powder
  • 1 tablespoon roasted cumin powder
  • 1 roma tomato diced
  • 1 cup basmati rice
  • ¼ cup raisins
  • ¾ cup fried onions see notes
  • 10 sprigs cilantro leaves stripped and chopped
  • ½ lime juiced
  • Water
  • Salt and fresh ground black pepper to taste

Instructions

  • Set a medium saucepan on medium high heat and add the lentils to it.
  • Add about 2.5 cups of water, bay leaf and a generous pinch of salt. Cover the pan, increase the heat to high and bring to a boil.
  • Once boiling, turn the heat to simmer/low and cook for 20 minutes (use a timer). After 20 minutes, drain the lentils in a sieve or colander and set aside.
  • While the lentils are about 10 minutes into cooking, set a heavy bottomed pan (that has a lid) on medium high heat.
  • Add oil and wait for it to get shiny. Now add asafoetida (if using) and cumin seeds. Wait for the cumin seeds to start dancing around in the oil.
  • Add the sliced onions, a pinch of salt and cook for a minute or two.
  • Now add the ginger and turmeric, coriander and roasted cumin powder.
  • Cook for another 2 minutes before adding the diced roma tomato. Stir and cook for a minute. Add the raisins, ½ cup fried onions and mix.
  • Add the rice and and cook, stirring often (gently so you don't break the rice) until slightly toasted and opaque. About two minutes.
  • Now add the cooked lentils, 2 cups of water and salt and fresh ground black pepper to taste; bring to a boil.
  • Turn the heat down to low so that the pan is at a simmer, cover and cook 25 minutes. The water should be completely evaporated and rice should be tender. See notes.
  • Turn the heat off, add cilantro, lime juice and rest of the fried onions. Keep the lid on and let the rice rest for five minutes.
  • After five minutes, gently fluff the lentils and rice with a fork. Serve warm with yogurt.

Notes

Feel free to use store-bought ginger paste if you cannot find fresh ginger.
Fried onions are easily available at Indian grocery stores. French fried onions, found in most American grocery stores can also be used.
If there seems to be water in the rice at end of the cooking time, cover and cook for additional five minutes.