This recipe came about after I followed a blog comment back to its source. I ended up at the Simple Gluten Free Kitchen Blog which featured an inspiring recipe that she called Lentil and Rice Porridge. The Indian based dish looked like a comfort food that was healthy too–how could I pass that up!
I also liked the fact that it could be made in a single pot. With school starting up, efficiency is critical. And it heats up beautifully—another plus when you’re running in and out to activities!
Now while I refer to the dish as golden lentils and rice, the “lentils” in here are actually split mung beans or moong dal. They’re kind of like a cousin to the lentil so feel free to use lentils if that’s easier. Just select a variety that is quicker cooking like a red lentil.
I, of course, am a sucker for a brilliant yellow color. So I had to go out and order the real thing. I figure it’s setting me up for the fall color season! And what’s one more jar in my cupboard!
Along the way I did make a few changes to the recipe. I included additional spices to spur my (older) kids to eat it. And yes, no problems with it disappearing! Then I tossed in some cut carrots because, well, “add a veggie” is my motto!
If you are a smaller household, this recipe will cut in half–which was how it started out. But it was consistently so popular (including any leftovers) that double became standard.
- • 1 tbsp oil
- • 1 onion, chopped
- • 2 cups chopped carrots
- • ¼ teaspoon cayenne (or to taste)
- • 1 tsp turmeric
- • 1 tsp minced fresh ginger
- • 1 tsp cumin
- • 1 teaspoon coriander
- • 1-2 teaspoons curry powder
- • 2 teaspoons salt or to taste
- • Pepper to taste
- • 6 cups water
- • 1 cup yellow mung beans (or yellow lentils or red lentils)
- • 1 cup brown rice (or white rice)
- cilantro for garnish (optional)
- Heat the oil in a Dutch oven or stockpot. Add the chopped onion and carrots and sautee until onions are starting to brown.
- Add rice, lentils, spices, salt and 6 cups water.
- Bring it to boil. Partially cover and simmer until tender, stirring occasionally (30-40 minutes for natural brown rice, approx. 15-20 for white rice, or par cooked brown).
- Taste and adjust salt, curry and cayenne.
- Serve warm.
- Tip: most of the spices are used in 1 teaspoon quantities. So rather than referring back to the recipe, I measure the cayenne, then line up the remaining jars and very quickly add a teaspoon each.
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