Brown Rice and Red Lentils with Raisins and Curry Leaves

Brown Rice and Red Lentils with Raisins and Curry Leaves

I’ve never put together this particular combination together before.  I was adding spices as I went along. The combination of the brown rice and red lentils  go pretty well together because they cook for the same amount of time.  The red lentils almost disappear, adding a richness to the texture of the rice. It had a nutty flavor from the rice and a touch of sweetness from the raisins that goes really well with the cardamom flavors.  A great rice dish that goes with so many proteins like pork chops, gola kabobs (that’s how we ate them) and as a light meal by itself.

Brown rice and red lentils

Saute onion with curry leaves, cardamoms and cumin seeds

Add in raisins

Add rice and lentils

Serve with Gola Kabobs

Brown Rice and Red Lentils with Raisins and Curry Leaves

2 cups brown rice

1 cup red lentil

1/2 onion, chopped

4 tsp oil

12-15 fresh curry leaves

4 whole cloves

1/3 cup raisins

1 tsp salt

1 tsp cumin seeds

4-5 green cardamoms

3 black cardamoms

4 1/2 cups water

Wash lentils and brown rice and pick out any weird stuff.  In a large sauce pan heat oil and add onions.  Saute a few minutes and add all the remaining ingredients except for rice and lentils.  Stir fry for abut 2-3 minutes then add the rice and lentils.  Add 4 1/2 cups water and bring to a simmer.  Cover and let it cook over low heat until all the water is absorbed and rice and lentils are tender.  Serve with Gola Kabobs.


15 responses »

  1. I’ve just chucked out my black cardamoms last week! Can I use all green? I know the brown give a pungent, resinous quality but… At least fresh curry leaves are now easily available. I always love your lentilly, ricey dishes, but they do make me hungry.

    • Yeah, the black ones were handy and I threw them in and they added a nice pilau quality to the dish. You’re so creative you can probably make dirt taste good!

    • Brown rice is so boring to eat by itself, this makes it very interesting. It’s not the traditional Khichudi, has a very different flavor profile, but very tasty. This would be great with Jhaal Goshst too, I think.

  2. That looks delicious! What do mean you’re on a master cleanse? Are you really making all this delicious food and not eating it?!

    You are so strong. I wouldn’t be able to do it. I would be inhaling those turkey kabobs and eating handfuls of this rice behind the fridge.

    • Thank YOU! I’m doing a master cleanse, so I’m cooking all this stuff and smelling it and not being able to eat any of it. (torture!!) I heard from everyone else that it was very tasty though!

  3. I so would love to try that. I just saw curry leaves in our local store for the first time ever but I have other meals planned for the rest of the week and then I am going away. I don’t want to but curry leaves and have them just go bad… I hope they will be there again when I return!

    • I freeze my curry leaves lots of times and just toss them in frozen. You could try that. Then you don’t have to worry about the market having them when you get back.

  4. The whole dish sounds so delicious and flavorful, but I’m especially loving the pairing of red lentils with brown rice. This is a quick and easy trick to make brown rice even healthier and less bland – love it! 🙂

    • I’m trying to make more South Asian inspired dishes using quinoa, brown rice and Israeli couscous. I think it amps up the flavors and makes them not quite so boring to eat. Healthy shouldn’t taste “healthy”, you know what I mean?

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