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Rice and Lentils with Onion Tarka

Rice and Lentils with Onion Tarka

By Courtney HillNovember 10, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    15 minutes active, plus soaking
  • Rating

To create this soul-satisfying dish, we took inspiration from the Indian rice and lentil dish known as kitchari. We finish our version with onion tarka, which features spices that are bloomed in hot oil to release their fragrance and flavor. Tarka typically is made with whole spices; we call for a cinnamon stick, cloves and cumin seeds, but feel free to mix and match the seasonings depending on what’s in your pantry. Take the time to first soak the rice and lentils in salted water, as this helps them to cook up light and separate.

Ingredients
  • 1

    cup long-grain white rice, preferably basmati rice

  • ⅓

    cup red lentils OR brown lentils OR yellow split peas

  • Kosher salt and ground black pepper

  • ¾

    teaspoon ground turmeric, divided

  • ¼

    cup grapeseed or other neutral oil OR ghee

  • 1

    medium red OR yellow onion, halved and thinly sliced

  • 1

    cinnamon stick OR 2 bay leaves OR both

  • 2

    whole cloves OR ¼ teaspoon ground cardamom OR both

  • 1

    teaspoon cumin seeds OR mustard seeds OR fennel seeds OR a combination, lightly crushed

  • 1

    jalapeño OR serrano OR Fresno chili, stemmed and minced

  • Optional garnish: Chopped fresh cilantro OR chopped roasted cashews OR plain whole-milk yogurt OR a combination

Step 1

In a medium bowl, combine the rice, lentils and 1½ teaspoons salt. Add water to cover by 1 inch, then stir. Let stand for at least 30 minutes or up to 2 hours.

Step 2

Drain the rice and lentils in a fine-mesh strainer, then rinse under cool running water and drain again. Transfer to a medium saucepan; stir in ½ teaspoon turmeric, ½ teaspoon each salt and pepper and 2 cups water. Bring to a boil over medium-high, then cover, reduce to low and cook without stirring until all of the water has been absorbed and the rice and lentils are tender, about 20 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Step 3

While the rice rests, in a small skillet over medium-high, heat the oil until shimmering or melt the ghee. Add the onion and cinnamon stick, then cook, stirring often, until the onion begins to brown, about 3 minutes. Add the cloves and cumin seeds; cook, stirring occasionally, until the onion is softened and browned, 6 to 8 minutes. Immediately remove from the heat, then stir in the chili and remaining ¼ teaspoon turmeric. Remove and discard the cinnamon or bay leaves and cloves (if used).

Step 4

Using a fork, fluff the rice-lentil mixture. Taste and season with salt and pepper. Transfer to a serving bowl or to individual bowls, then pour on the spice mixture, including the oil.