Simple Way to Prepare Award-winning Green Lentil-Rice with Yogurt Sauce

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, green lentil-rice with yogurt sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Green Lentil-Rice with Yogurt Sauce is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Green Lentil-Rice with Yogurt Sauce is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have green lentil-rice with yogurt sauce using 17 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Green Lentil-Rice with Yogurt Sauce:

1. Prepare Rice and Lentils:
2. Take 2 Pound Onions, sliced 1/4 inch thick
3. Get 1 1/2 Cup Vegetable Oil
4. Make ready 1 1/4 Cup Green Lentils, Rinsed
5. Get 1 1/4 Cup Basmati Rice
6. Prepare 3 Garlic Cloves, minced
7. Prepare 1 Tsp Coriander Powder
8. Take 1/2 Tsp Cinnamon Powder
9. Prepare 1/2 Tsp Chili Powder
10. Make ready 1/2 Tsp Garam Masala
11. Make ready 1 Tsp Sugar
12. Get to taste Salt and Pepper
13. Prepare Yogurt Sauce:
14. Make ready 1 Cup Whole-milk yogurt
15. Make ready 2 Tbs Lemon Juice
16. Get 1/2 Tsp Garlic minced
17. Prepare 1/2 Tsp Salt

Instructions to make Green Lentil-Rice with Yogurt Sauce:

1. Yogurt Sauce: Whisk all the ingredients together in bowl and refrigerate until serving time.
2. Cook onions and oil on a large non stick pan over high heat, stirring often, until golden brown in color. It will take about 25-30 minutes. Drain onions in colander set in large bowl, reserving 3 tbs oil. Transfer onions to paper towel-lined baking sheet.
3. Simultaneously, bring lentils, 4 cups water and 1 tsp salt to boil in medium saucepan over high heat. Reduce heat to low and cook until lentils are tender, 15 to 17 minutes. Drain and set aside.
4. While onions and lentils cook, place rice in medium bowl, add hot water to cover by 2 inches and let stand for 15 minutes. Using hands, gently wash grains to release excess starch. Carefully pour off water. Repeat adding and poring off cold water 4 to 5 times until water runs almost clear.Drain rice in fine-mesh strainer.
5. Heat 3 tbs reserved onion oil, garlic, coriander, cumin,cinnamon, Garam Masala, pepper and chili powder in same pan over medium heat until fragrant about 2 minutes. Stir in rice and cook, stirring occasionally until edges of rice begin to turn translucent for about 3 minutes. Stir in 2 1/4 cups water, sugar and salt to taste and bring to boil.
6. Stir in lentils, reduce heat to low, cover and cook until all liquid is absorbed about 12 minutes.
7. Remove pot from heat, lay clean folded dish towel underneath lid, and let sit for 10 minutes. Fluff rice and lentils with fork and half of onions. Transfer to serving platter and top with remaining onions.and Serve with yogurt sauce

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