Indian-Spiced Rice With Lentils

From inthekitchenwithkath.com

(Adapted from a recipe on epicurious, attributed to Hema Kundargi, and published in the December 2001 issue of Bon Appétit)

Serves 4 – 6

1 cup dried brown lentils

1 cup basmati rice

1 tablespoon vegetable oil

1 cup chopped sweet onion (about ½ large onion)

1 (2-inch) piece of cinnamon stick

2 whole cloves

1 teaspoon cumin seeds

3 cloves garlic, finely chopped

4 teaspoons chopped fresh ginger

½ teaspoon turmeric

4 1/3 cups water

1 teaspoon kosher salt (or ¾ teaspoon table salt)

1 cup grape tomatoes, washed and cut in half

¼ cup chopped fresh cilantro

2 tablespoons fresh lime juice (juice from 1 large lime)

1. Rinse and drain the lentils and place in a bowl; rinse and drain the rice.

2. Heat the oil in a large skillet over medium heat.

3. Add the onion and cook, stirring occasionally, for 6 – 8 minutes, until softened.

4. Add the cinnamon, cloves, and cumin seeds and cook for about 2 minutes.

5. Add the garlic, ginger, and turmeric; cook, stirring for about 30 seconds.

6. Add the water and salt; increase the heat to high to bring the water to a boil. When boiling, reduce heat to medium and add the lentils; cook for about 8 minutes.

7. Increase the heat to high and add the rice. When it comes to a boil, reduce the heat to medium and cook for 5 minutes.

8. Cover the pan and reduce the heat to a simmer; cook for 15 minutes, until the lentils and rice are tender and the water is absorbed.

9. Stir in the tomatoes; cover and remove from heat. Let stand for 5 minutes.

10. Stir in the cilantro and lime juice and it’s ready to serve.