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Basmati rice puy lentils water fresh cilantro unsweetened coconut salt lime juice vegetable oil black caraway seeds tamarind paste water salt
Viewed: 23 - Published at: 4 years agoIngredients
- For the lentil-rice salad:
- 1 cup basmati rice, rinsed
- 1/2 cup du Puy lentils (also known as French lentils), rinsed and picked through
- 2 1/4 cups water
- 1/3 cup plus 1 tablespoon chopped fresh cilantro, including stems
- 1/4 cup shredded unsweetened coconut
- 1/2 teaspoon salt, to taste
- 1 1/2 teaspoons lime juice
- For the dressing:
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon black caraway seeds (also known as nigella seeds)
- 1 1/2 teaspoons tamarind paste (I used Neera's brand)
- 3 teaspoons water
- 1 pinch Salt, to taste
Method
- In a small saucepan, combine rice, lentils and water. Cover and bring to a boil, then reduce to a simmer and cook until tender and water has evaporated, about 25 minutes. Fluff and transfer to a large bowl to cool.
- In a skillet, temper dressing by heating vegetable oil over medium heat. Add black caraway seeds and cook for about 1 minute. Seeds should sputter a bit. Remove from heat. Add tamarind paste and water, stirring to combine.
- Pour dressing over rice and fold to mix thoroughly. Fold in coconut and cilantro. Add lime juice and salt to taste. Transfer to a serving bowl. Serve warm or at room temperature. Enjoy!
