Ingredients
1 teaspoon whole cumin seeds
2 tablespoons olive oil
1 cup diced onion
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
1 teaspoon ground turmeric
Kosher salt
5 cups water
2 cups red lentils
Kosher salt
1/4 cup diced onion
1 cup cucumber, peeled, seeded, and diced
1 green chile, such as serrano, thinly sliced
1 cup chopped cilantro, plus whole leaves, for garnish
1 tablespoon white vinegar
4 cups cooked brown basmati rice
1 cup 2% Greek yogurt
Preparation
Heat a saucepan over medium heat. Toast cumin seeds until fragrant, about 1 minute, swirling pan. Set aside. Heat oil and add onion, garlic, and ginger. Cook, stirring, until onions are tender, about 6 minutes. Add turmeric and toasted cumin seeds. Cook 1 minute. Add water and lentils. Bring to a boil; reduce to a simmer and partially cover. Cook until lentils are tender and mixture thickens, about 15 minutes. Season with salt.
Meanwhile, prepare garnish: Combine onion, cucumber, chile, cilantro, and vinegar. Season with salt.
To serve, ladle lentils over rice; top with yogurt and cucumber mixture. Sprinkle with cilantro leaves.
