One-Pot Green Lentil and Crispy Mustard Seed Brown Rice

Name: One-Pot Green Lentil and Crispy Mustard Seed Brown Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: ¾ cup (150 g) brown rice; ½ cup (100 g) green lentils (also called French lentils); 2½ cups (600 ml) vegetable or chicken broth; 2 tablespoons (30 g) ghee (clarified butter) or coconut oil; ½ large (100 g) yellow onion, medium, finely diced; 1 tablespoon (15 g) fresh ginger and garlic paste, about 1 teaspoon ginger and 1 teaspoon garlic combined; 1 teaspoon (5 g) brown mustard seeds; 10 leaves (3 g) fresh curry leaves; ½ teaspoon (2 g) ground turmeric; ¾ teaspoon (3½ g) cumin seeds; ¾ teaspoon (4 g) sea salt; ¼ teaspoon (½ g) freshly ground black pepper; 1 tablespoon (15 ml) fresh lime juice; ¼ cup (8 g) fresh cilantro, chopped, loosely packed, roughly chopped (optional)

From the MyKitchenBank Kitchen

A fragrant Indian-inspired one-pot dish where nutty brown rice and earthy green lentils cook together, topped with crispy mustard seeds and curry leaves that bloom in hot ghee. The grains stay separate and tender, bound by aromatic spices and a savory broth. Naturally vegetarian and naturally filling.

Prep: 10 min
Cook: 40 min
Wait: 15 min
Total: 1 hr 5 min
Makes: 4 servings (about 5 cups cooked)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

¾ cup (150 g) brown rice
½ cup (100 g) green lentils (also called French lentils)
2½ cups (600 ml) vegetable or chicken broth
2 tablespoons (30 g) ghee (clarified butter) or coconut oil
½ large (100 g) yellow onion, medium, finely diced
1 tablespoon (15 g) fresh ginger and garlic paste, about 1 teaspoon ginger and 1 teaspoon garlic combined
1 teaspoon (5 g) brown mustard seeds
10 leaves (3 g) fresh curry leaves
½ teaspoon (2 g) ground turmeric
¾ teaspoon (3.5 g) cumin seeds
¾ teaspoon (4 g) sea salt
¼ teaspoon (0.5 g) freshly ground black pepper
1 tablespoon (15 ml) fresh lime juice
¼ cup (8 g) fresh cilantro, chopped, loosely packed, roughly chopped (optional)

Equipment (4)

1 heavy-bottomed pot with tight-fitting lid (3-quart / 3 L minimum)
1 small bowl
1 measuring cup
1 wooden spoon or spatula

Steps

Before you start

Measure the brown rice and green lentils together and rinse under cold water until the water runs mostly clear
Have all aromatics prepped and within arm's reach before you start cooking
Use a heavy-bottomed pot with a tight-fitting lid so steam doesn't escape

1
Bloom the cumin and mustard
- Heat the ghee in a heavy-bottomed 3-quart pot over medium heat for 30 seconds.
- Add the cumin seeds and let them sizzle and darken slightly, about 1 minute.
- You'll hear them pop.
- Then add the mustard seeds—they will sputter and crackle as they bloom.
- This takes about 30–45 seconds.
- Watch carefully so they don't burn (charred seeds taste acrid, not fragrant).
+ Show details− Hide details
Ready when: Cumin seeds are fragrant and mustard seeds have popped and darkened slightly
Tip: Listen for the sizzle and pop—don't step away from the stove or the seeds will scorch
2
Cook the aromatics
- Add the diced onion to the pot and stir constantly with a wooden spoon.
- Cook for 3–4 minutes until the onion softens and turns translucent at the edges.
- Then add the ginger-garlic paste and cook, stirring, for another 1 minute until fragrant.
- The mixture should smell sweet and slightly spicy.
+ Show details− Hide details
Ready when: Onion is translucent and ginger-garlic mixture is fragrant
Tip: Don't let the ginger-garlic paste brown; it should just release its aroma
3
Add warm spices
- Sprinkle in the turmeric, salt, and black pepper.
- Stir well for about 30 seconds so the spices coat the onion and bloomed seeds.
- You should smell a warm, earthy aroma filling the pot.
+ Show details− Hide details
Ready when: Spices are evenly distributed and fragrant
4
Add rice and lentils
- Pour in the rinsed brown rice and green lentils (they should be damp but not swimming).
- Stir for about 1 minute to coat everything with the ghee and spices.
- You want to toast the grains very slightly so they absorb flavors more readily.
+ Show details− Hide details
Ready when: Rice and lentils are coated and smell toasted
Tip: Rinsing the grains removes excess starch, which keeps them from clumping
5
Pour in broth
- Add the 2½ cups (600 ml) of broth to the pot, stirring gently to break up any clumps at the bottom.
- The liquid should come to just above the level of the rice and lentils.
- Bring the mixture to a boil over medium-high heat, which should take 2–3 minutes.
+ Show details− Hide details
Ready when: Liquid is at a rolling boil with steam rising from the surface
Tip: Use medium-high heat to bring it to a boil quickly, then you'll reduce to low
6
Cover and simmer
- Once boiling, reduce the heat to low and cover the pot with its lid.
- The liquid should barely bubble—you might see a gentle wisp of steam escaping the sides.
- Simmer for 35–40 minutes.
- Do not lift the lid or stir; opening the pot releases steam and prolongs cooking.
- You want the rice tender, the lentils creamy but not mushy, and most of the liquid absorbed.
+ Show details− Hide details
Ready when: Rice is tender and grains are separate, lentils are creamy, liquid is mostly absorbed
Tip: Resist the urge to check on it; the lid traps steam that cooks the grains evenly
7
Rest off heat
- Remove the pot from heat and let it sit, covered, for 5 minutes.
- This allows any remaining liquid to be absorbed and the grains to relax slightly.
8
Crisp the curry leaves
- While the pot rests, heat 1 tablespoon of ghee (or oil) in a small pan over medium-high heat until it shimmers.
- Add the curry leaves—they will immediately sizzle and the edges will curl and darken, about 1–2 minutes.
- Remove to a small bowl.
- (If the leaves pop and splatter, cover the pan with a splatter screen.) These crispy leaves add a final burst of aromatic crunch.
+ Show details− Hide details
Ready when: Curry leaves are dark at the edges and crispy when broken
Tip: Watch them carefully—curry leaves burn quickly and turn bitter
9
Fluff and finish
- Remove the lid from the pot.
- Using a fork, gently fluff the rice and lentils, breaking up any clumps that may have formed.
- Drizzle in the fresh lime juice and fold gently with the fork—don't stir vigorously, as you want to keep the grains separate.
- Taste and adjust salt if needed.
+ Show details− Hide details
Ready when: Rice and lentils are fluffy and grains are separate
Tip: Lime juice brightens the dish; add it just before serving so you don't lose the citrus aroma
10
Serve with crispy seeds and herbs
- Transfer the rice and lentil mixture to a serving bowl or platter.
- Top with the crispy curry leaves and any oil from their pan.
- Scatter fresh chopped cilantro over the top if using.
- Serve hot or warm.
+ Show details− Hide details
Tip: The crispy seeds and curry leaves on top provide contrast—serve them as a final garnish so they stay crunchy

Good to know

Tips

Brown rice takes longer to cook than white rice, so do not use white rice as a substitute—it will overcook or the lentils will be mushy
The mustard seeds and curry leaves add textural contrast that makes this dish special; don't skip the crisping step even though it seems fussy
For extra nutrition and flavor, stir in 1 tablespoon of coconut cream or yogurt just before serving
This is a naturally complete meal thanks to the combination of grains and legumes, but serve alongside cucumber raita, a simple salad, or fresh naan if you like

Make ahead

Rinse and measure the rice and lentils up to 12 hours ahead; store in a sealed container at room temperature. Peel and mince the ginger and garlic up to 6 hours ahead; cover tightly.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat with a splash of water or broth, stirring occasionally, until warmed through (about 3–4 minutes). Crispy curry leaves are best made fresh, but you can make them ahead and store in an airtight container at room temperature for up to 2 hours; add them just before serving. Not suitable for freezing, as the texture of brown rice becomes mushy when thawed.

Substitutions

green lentils (also called French lentils) → Brown lentils or red lentils. Brown lentils cook in similar time and hold their shape. Red lentils will break down more and create a softer texture; reduce cooking time to 25–30 minutes if using red.
ghee (clarified butter) or coconut oil → Unsalted butter or neutral oil (such as canola or grapeseed). Ghee has a rich, toasted flavor that complements Indian spices, but butter or oil work fine; the dish will be slightly less rich.
fresh curry leaves → Dried curry leaves or omit entirely. Fresh curry leaves have a brighter, more aromatic flavor. Dried leaves still add flavor but less of that crispy texture; use half the amount and add them to the pot during cooking rather than crisping separately.
vegetable or chicken broth → Water or chicken broth. Water will work but the dish will be less flavorful; chicken broth adds savory depth. Adjust salt as needed depending on the sodium content of your broth.