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Crispy Indian-Ish Lentils with Rice & Yogurt
Ingredients
  • ¾ cup (150g) brown, green, or French green lentils
  • Kosher salt and freshly ground black pepper
  • 1 cup (190g) uncooked long-grain white rice (or 3 cups (425 g) cooked rice)
  • 1 teaspoon black or brown mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 3 tablespoons neutral-flavored, high-heat oil of choice
  • 1 medium shallot, very thinly sliced into rounds (⅛-inch or 3mm slices)
  • 4 garlic cloves, thinly sliced
  • 1.5 inch (3.75 cm) piece fresh ginger, peeled and sliced into matchsticks
  • 1 small serrano pepper, thinly sliced into rounds (remove membranes and seeds for mild heat)
  • ½ teaspoon ground turmeric
  • Flaky sea salt
  • subheading: For Finishing:
  • ½ cup (115g) good-quality plain coconut yogurt
  • 2 to 3 teaspoons freshly squeezed lemon juice
  • ¼ teaspoon organic cane sugar
  • ½ teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • ¾ cup (12g) fresh cilantro leaves and tender stems, chopped
  • 1 tablespoon freshly squeezed lemon juice
Steps
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