Red Lentils over Rice with Mango Chutney

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RICE PREPARATION

1. Take 1 1/3 cups of dry brown basmati rice, place the rice in a fine mesh strainer and rinse under cold running water for about 1 minute. Gently rub the grains with your fingers to remove excess starch. Continue rinsing until the water runs clear. This step helps keep the rice grains separate after cooking.

2. Transfer the rinsed rice to a bowl. Add enough cold water to cover the rice by about 2 inches. Soak the rice for 1 hour. This helps soften the grains and reduces cooking time, while also preserving the flavor.

3. After soaking, drain the rice using a fine mesh strainer.

4. In a medium-sized pot, bring 3 1/3 cups of water to a boil. Add 1/4 teaspoon of salt to the water. Salt enhances the flavor of the rice.

5. Add the drained rice to the boiling water. Stir the rice gently to ensure it’s evenly distributed. This is the only time you’ll stir the rice until it’s done. Stirring it while cooking activates the starch, making it either sticky or creamy.

6. Return the water to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 30-40 minutes, or until the rice is tender and the water is fully absorbed. The exact cooking time may vary depending on the rice and soaking time. The longer you soak the rice before, the shorter the cooking time.

SET A RICE TIMER FOR 30 MINUTES
WHILE THE RICE IS COOKING - START LENTILS

A. Rinse the lentils and set aside.

B. Mix the spices together in a small bowl, coriander, celery seed, cumin, garam masala and turmeric. Set the bowl aside.

C. Heat a large pan over medium heat. Once it's hot add the olive oil, then saute the onions for about 5 minutes.

D. Add the garlic and ginger and saute for another minute.

E. Add the bowl of spices to the onion mixture and stir together for another minute.

F. Pour in the tomatoes, coconut milk, vegetable broth (or water) and lentils.

G. Bring to a boil, then reduce the heat to low and let simmer, covered, for about 15-20 minutes. It's done when the lentils start to fall apart.

H. Stir the mango chutney into the lentils just before serving. (You'll divide this into four servings and put each one over rice.)

WHEN THE RICE TIMER GOES OFF:

7. Quickly lift the lid and use a fork to test a few grains of rice. The rice should be tender but not mushy. If it’s not fully cooked and the water is absorbed, add a little more water (about 1/4 cup) and continue cooking for a few more minutes.

8. Once the rice is done, remove the pot from the heat, take off the lid and cover with a towel. Then, immediately put the lid back on top of the towel. The towel will help to steam the rice, making it fluffier. It also absorbs extra moisture that would otherwise fall back onto the rice.

9. Let the rice sit, covered, for 5-10 minutes. This allows the steam to finish cooking the rice and helps make it fluffier.

10. Remove the lid and gently fluff the rice with a fork to separate the grains. Divide the rice into four servings, approximately 1 cup per serving. Then divide the lentils into four servings and use them to top the rice.

Yield: 4 Servings

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