Bombay Rice Lentils

Dive into the vibrant flavors of Bombay Rice Lentils, a comforting and aromatic dish that brings the essence of Indian cuisine to your table. Made with fragrant basmati rice, tender red lentils, and a rich coconut milk sauce infused with warming spices like cumin, turmeric, and garam masala, this recipe strikes the perfect balance of hearty and creamy. Sautéed onions, garlic, ginger, and optional green chili add depth and a subtle kick, while fresh cilantro elevates each bite with a burst of freshness. Ready in just 45 minutes, this one-pot delight is perfect for busy weeknights or as a show-stopping side dish for your favorite Indian-inspired spread. Enjoy it on its own or pair it with naan or chapati for a complete, satisfying meal!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 1 cup Red lentils (masoor dal)
• 4 cups Water
• 1 medium Onion, finely chopped
• 3 large Garlic cloves, minced
• 1 inch Fresh ginger, minced
• 1 medium Tomato, diced
• 1 cup Coconut milk
• 2 tablespoons Vegetable oil or ghee
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped
• 1 small Green chili, finely chopped (optional)

Directions

Step 1

Rinse the basmati rice and red lentils thoroughly under cold water until the water runs clear. Set aside.

Step 2

In a medium pot, bring 4 cups of water to a boil. Add the rinsed lentils and cook for 10 minutes. Add the rinsed rice to the same pot and continue cooking for another 10-12 minutes, until both the rice and lentils are tender. Drain any excess water and set aside.

Step 3

In a large skillet or saucepan, heat the vegetable oil or ghee over medium heat. Add the cumin seeds and sauté for about 30 seconds until they begin to sizzle and release their aroma.

Step 4

Add the chopped onion to the skillet and sauté for 4-5 minutes, stirring occasionally, until golden brown.

Step 5

Stir in the minced garlic, ginger, and green chili (if using). Cook for 1-2 minutes or until fragrant.

Step 6

Add the diced tomato and cook for another 3-4 minutes until the tomato softens and blends with the mixture.

Step 7

Sprinkle in the turmeric powder, ground coriander, garam masala, and salt. Stir well to evenly coat the mixture in the spices.

Step 8

Lower the heat and pour in the coconut milk. Stir gently and let it simmer for 2-3 minutes to thicken slightly.

Step 9

Add the cooked rice and lentils to the skillet. Mix everything gently, ensuring the rice and lentils are well coated with the spiced coconut sauce. Cook for 2-3 minutes on low heat to warm through.

Step 10

Remove from heat and garnish with freshly chopped cilantro. Serve warm with naan, chapati, or enjoy it as a standalone dish!

Nutrition Facts

Serving size	1908.6 grams (1908.6g)

Amount per serving	% Daily Value*
Calories	934

Total Fat 31.30g	40%
Saturated Fat 4.70g	24%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2457mg	107%
Total Carbohydrate 139.60g	51%
Dietary Fiber 23.50g	84%
Total Sugars 29.20g
Protein 30.00g	60%

Vitamin D 0IU	0%
Calcium 258mg	20%
Iron 16mg	88%
Potassium 1759mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.3%

Protein: 12.5%

Carbs: 58.2%