Basmati rice and red lentils go very well together and are often combined in Middle Eastern and Asian cuisines. Both have a mellow, subtle flavour that is easy to enhance with a variety of spices. Their contrasting textures – firm and fluffy rice and soft creamy lentils – add dimension to the dish. From the nutritional perspective, they offer a good balance of carbs, protein and fiber. The duo is a part of the regions’ culinary traditions and features in many local dishes. This particular recipe was shared with me by our neighbours from Oman.
The Flavour Affair:
Basmati Rice + Masoor Lentils + Green Cardamom + Black Peppercorns + Dill + Salt
This simple combination produces such a flavourful, fresh and fragrant outcome that first-time taste testers are often taken by surprise!
Basmati is a long grain variety of rice very popular in South East Asia and Middle East. It has a delicate flavour and a nutty, slightly floral aroma. During cooking, slender grains become fluffy yet hold their shape. Because of its texture, basmati rice feels much lighter than some of its counterparts.
Masoor lentils are small round lentils with pinkish-orange color that fades to yellow-ish during cooking. Their soft texture allows them to quickly absorb the flavours of spices and aromatics used in the dish. Unlike other types of lentils, they don’t need soaking and cook very fast, making them a perfect choice for a quick and nutritious meal.
Green cardamom is what makes this dish so enticingly aromatic. Highly fragrant, with floral, citrusy and minty notes, cardamom is an essential spice in Middle Eastern cuisine. It brings fresh sweetness to desserts and coffee and enlivens hearty dishes like stews, biryanis and curries.
Black peppercorns add a sharp, pungent heat. They pair greatly with cardamom because both have citrusy undertones that become more prominent when combined.
Dill works well here because it complements the overall fresh profile of the dish. At the same time, it adds difference nuances – herbal and grassy with a hint of aniseed.
Salt is a very important element in this dish, which is why I am giving it a separate mention. It brings out the flavours of rice and lentils and balances the sweet elements, which here there are plenty.
Preparation tips for Basmati Rice and Red Lentils with Cardamom and Dill:
- Although one of this bowl’s appeals is the super quick cooking time, I do recommend to soak the rice for 20-30 minutes beforehand. This ensures that the grains absorb the water evenly, helps get rid of starch and result in a fluffier texture. The rice will also cook faster and produce less froth.
- While masoor lentils don’t need soaking, they do need a thorough rinsing. Fill a large bowl with water, add the lentils are massage them with your hands. Discard the water and repeat several times until it stays clear.
- Dry toast black peppercorns and cardamom pods for 40-60 seconds before adding the water to the pot. Slightly bruise the cardamom pods for the aromas to escape their shells. Crush them lightly – don’t crack them wide open, otherwise the seeds will fall out and you don’t want those on your teeth!
- The easiest way to cook rice is to add it to plenty of boiling water, bring to al dente and drain. Then cover and allow to rest for a few minutes. The grains will absorb the remaining liquid and reach the perfect texture.
- Lentils need less time to cook, so allow the rice to simmer for 3-4 minutes then add the lentils.
Serving suggestions:
Flavourful basmati rice with red lentils makes a light, nutritious (and vegan) lunch or dinner on its own. It is excellent with fried or grilled fish, seafood or roasted chicken. It is also the perfect pairing for the Omani Kingfish Stew with Green Pumpkin and a great side to Hawaij Beef.
This dish is best served immediately. After a while the rice grains become sticky and the lentils turn mushy. It also doesn’t do very well with reheating.
***
Basmati Rice and Red Lentils with Cardamom and Dill
Equipment
- 1 medium cooking pot
- 2 medium bowls
Ingredients
- 150 g basmati rice
- 100 g red masoor lentils
- 5 cardamom pods slightly bruised
- 1/2 tsp black peppercorns
- 1/2 tsp salt
- 1 tbsp chopped dill
Instructions
- Place basmati rice into a bowl with plenty of water and allow to soak for 20 minutes (see notes). Rinse thoroughly a few times.
- Likewise, place red lentils into another bowl filled with water. Massage with your hands to release the starch.
- Discard the water and repeat a few times until it stays clear.
- Place a medium sized pot over medium-high heat. Add the cardamom pods and black peppercorns and dry toast for 40-60 seconds until fragrant.
- Add the rice and cover with plenty of boiling water.
- Bring to simmer and cook for 3-4 minutes.
- Add the drained lentils and season with salt.
- Continue to cook for 4-5 minutes or until the rice is al dente, removing any froth that forms.
- Drain and return to the pot.
- Cover and let stand for 3-5 minutes.
- Fluff the rice with the fork, stir in chopped dill and serve immediately.
Notes
- Instead of soaking the rice, you can also just thoroughly rinse it. It will produce a little more froth and the cooking time will increase by around 5 minutes.
- This dish does not do well when reheated and is best enjoyed immediately.
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