Basmati Rice and Red Lentils with Cardamom and Dill
This filling yet refreshing fusion of fluffy basmati rice, creamy masoor lentils, fragrant cardamom, pungent black pepper and aromatic dill is ready in less than 20 minutes.
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.