Crispy Shallot and Black Lentil Rice

Name: Crispy Shallot and Black Lentil Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ cups (300 g) basmati rice, rinsed until water runs clear; ½ cup (100 g) dried black lentils (beluga or black gram), rinsed thoroughly; 2½ cups (600 ml) water; 3 tablespoons (45 ml) vegetable oil; 6 ounces (170 g) shallots, peeled and thinly sliced, thinly sliced into rings, about ¼ inch thick; 2 cloves (10 g) garlic cloves, minced, minced; 1 tablespoon (12 g) fresh ginger, minced, peeled and minced; 1 teaspoon (6 g) cumin seeds; ½ teaspoon (3 g) coriander seeds; 1 whole bay leaf; ½ teaspoon (2 g) ground turmeric; 1 teaspoon (6 g) kosher salt; to taste freshly ground black pepper; 2 tablespoons (8 g) fresh cilantro, chopped, chopped (optional); 1 tablespoon (15 ml) fresh lime juice (optional)

From the MyKitchenBank Kitchen

A fragrant Indian-style rice and lentil dish featuring fluffy basmati rice studded with tender black lentils and topped with golden, crispy-edged shallots. The combination of toasted spices, aromatic ginger and garlic, and caramelized shallots creates a complex, satisfying side that pairs beautifully with curries, roasted vegetables, or grilled meats.

Prep: 15 min
Cook: 30 min
Wait: 15 min
Total: 1 hr
Makes: 4 servings (about 5 cups)

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Ingredients

4 servings

1½ cups (300 g) basmati rice, rinsed until water runs clear
½ cup (100 g) dried black lentils (beluga or black gram), rinsed thoroughly
2½ cups (600 ml) water
3 tablespoons (45 ml) vegetable oil
6 ounces (170 g) shallots, peeled and thinly sliced, thinly sliced into rings, about ¼ inch thick
2 cloves (10 g) garlic cloves, minced, minced
1 tablespoon (12 g) fresh ginger, minced, peeled and minced
1 teaspoon (6 g) cumin seeds
½ teaspoon (3 g) coriander seeds
1 whole bay leaf
½ teaspoon (2 g) ground turmeric
1 teaspoon (6 g) kosher salt
to taste freshly ground black pepper
2 tablespoons (8 g) fresh cilantro, chopped, chopped (optional)
1 tablespoon (15 ml) fresh lime juice (optional)

Equipment (6)

2-quart (2 L) heavy-bottomed saucepan with a tight-fitting lid
9-inch (23 cm) skillet
Slotted spoon
Paper towels
Measuring cups and spoons
Fork for fluffing rice

Steps

Before you start

Rinse basmati rice under cold water until the water runs clear to remove excess starch
Measure all ingredients before you begin cooking
Have a lid ready for your cooking pot
Toast the cumin and coriander seeds in a dry skillet for 30 seconds to bloom their flavor before using, if desired

1
Crisp the shallots
- Heat 2 tablespoons (30 ml) of the vegetable oil in a 9-inch (23 cm) skillet over medium-high heat.
- Once shimmering, add the sliced shallots in a single layer.
- Cook for 8–10 minutes, stirring occasionally, until the edges turn golden brown and crispy.
- The shallots will continue to brown as they cool.
- Transfer to a paper-towel-lined plate and set aside, reserving 1 tablespoon (15 ml) of the shallot-infused oil in the skillet.
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Ready when: Shallot edges are golden brown and crispy
Tip: Don't crowd the pan; spread shallots in a single layer so they fry rather than steam. Stir gently to avoid breaking them.
2
Toast the spices
- In the same skillet with the shallot oil still over medium heat, add the cumin seeds and coriander seeds.
- Toast for 30 seconds to 1 minute, stirring constantly, until fragrant.
- The seeds should darken slightly but not burn.
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Ready when: Seeds are fragrant and slightly darker
Tip: Whole spices release their oils when toasted; watch carefully so they don't scorch.
3
Bloom ginger and garlic
- Add the minced ginger and garlic to the toasted spices in the skillet.
- Stir constantly for 1 minute until very fragrant and the garlic begins to lighten in color.
- Be careful not to burn the garlic, as it will turn bitter.
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Ready when: Mixture is very fragrant; garlic is slightly translucent
Tip: Have your rice and lentils ready before blooming the aromatics so you can add them immediately and prevent burning.
4
Add rice and lentils
- Add the rinsed basmati rice and black lentils to the skillet, stirring constantly for 2 minutes.
- This toasts the rice slightly, helping each grain remain separate when cooked.
- Stir gently to coat everything evenly with the oil and aromatics.
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Ready when: Rice and lentils are glossy and coated with oil; grains are separated
Tip: Toasting the rice helps develop flavor and prevents mushy, clumpy rice. Stir gently to avoid breaking grains.
5
Add water and seasonings
- Pour in the water, add the bay leaf, turmeric, and kosher salt.
- Stir well to combine.
- Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally.
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Ready when: Liquid is at a rolling boil
Tip: If using a 2-quart pot, the liquid level should reach about 1 inch below the rim. This provides enough room for steam circulation.
6
Cook covered
- Once boiling, reduce the heat to the lowest setting, cover tightly with the pot lid, and cook for 15 minutes without lifting the lid.
- The rice will absorb the liquid and cook through while the lentils become tender.
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Ready when: No liquid remains; rice grains are tender and separated
Tip: Resist the urge to peek! Lifting the lid releases steam and can result in unevenly cooked rice. If liquid remains after 15 minutes, cover and cook 2–3 minutes longer.
7
Rest and fluff
- Remove from heat and let the pot sit covered for 5 minutes.
- This allows residual heat to finish cooking and allows the grains to relax.
- Using a fork, gently fluff the rice and lentils, breaking up any clumps and separating the grains.
- Remove and discard the bay leaf.
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Ready when: Rice is fluffy and grains are separate; no steam rises from the pot
Tip: Use a fork rather than a spoon to fluff, which keeps grains intact and prevents mushiness.
8
Finish and serve
- Transfer the rice and lentil mixture to a serving dish or bowl.
- Taste and adjust seasoning with salt and black pepper.
- Top with the reserved crispy shallots.
- If using, squeeze the fresh lime juice over the dish and scatter the chopped cilantro on top.
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Tip: Add the crispy shallots just before serving so they stay crunchy and don't soften from the heat and moisture of the rice.

Good to know

Tips

Rinsing basmati rice thoroughly removes excess starch, which prevents stickiness and ensures each grain remains separate and fluffy.
Toast the cumin and coriander seeds just before using them to maximize their fragrance and flavor, which will infuse the entire dish.
For extra flavor, reserve 1–2 tablespoons of the crispy shallot oil and drizzle it over the finished rice just before serving.
If the rice seems dry or undercooked after 15 minutes, add 2–3 tablespoons of hot water, cover, and cook for 2–3 minutes longer. Don't add cold water, as it will interrupt the cooking process.

Make ahead

Prepare the rice and lentils up to 4 hours ahead and store covered at room temperature. Reheat gently in a skillet over medium-low heat with a splash of water, stirring occasionally, for 5–7 minutes until warmed through. Crisp fresh shallots just before serving for best texture.

Storage & reheating

Store leftover rice and lentils in an airtight container in the refrigerator for up to 3 days. Store crispy shallots separately in an airtight container at room temperature for up to 2 days; they soften if stored with the rice. Reheat rice gently in a skillet over medium-low heat with a splash of water for 5–7 minutes. Crispy shallots can be crisped fresh or warmed in a 300°F (150°C) oven for 3–4 minutes. Freeze the rice and lentils (without shallots) in an airtight container for up to 2 months; thaw overnight in the refrigerator and reheat as above.

Substitutions

dried black lentils (beluga or black gram) → Brown lentils or French green (Puy) lentils. Both hold their shape well during cooking, though they have a slightly earthier or more herbal flavor than black lentils. Cooking time may be the same or 1–2 minutes shorter.
basmati rice → Jasmine rice. Jasmine rice is slightly stickier than basmati but remains fluffy. The flavor is more floral and delicate. Use the same amount and cooking liquid.
cumin seeds → Ground cumin (0.5 teaspoon / 2 g). Ground cumin is less aromatic when toasted but provides a similar warm flavor. Skip the toasting step and add it directly with the ginger and garlic.
vegetable oil → Ghee or coconut oil. Ghee adds a rich, nutty flavor and is traditional in Indian cooking. Coconut oil adds subtle sweetness. Use the same amount.