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Hot as India

July 28, 2010

It’s hot as India outside! I need some naan and I need it now. So you ask … why would I be craving a curry-filled, spicy Indian dish that will make me sweat more than a beached whale in a sauna? Because in India, you suck it up. Indians wear more fabric than a Pottery Barn drapery set. They typically don’t have A/C, and if they do, it’s minimal. Then, they top the heat off with Bhut Jolokia peppers and herbaceous curries. They are no cowardly lion. That’s for certain.

This hankering for heat had me salivating for Indian food like a raging bull. So, I decided to experiment. Hello, my name is Sally the Scientist.

Question: What will lentils taste like with brown rice, curry and onions?

Research: The research began with the help of my ol’ pal Google. I browsed, and a few food blogs. Most mentioned a few recipes with lentils, brown rice and spices of sorts. Then, one mentioned a yogurt-y sauce for the topping. Since I am privy to knowing that Indians love rice and yogurt, consider this researched.

Hypothesis: If I combine said lentils, brown rice, curry, chili powder, sautéed onions and garlic topped with a yogurt-cilantro sauce, then I will experience nirvana of the mouth.

Data Analysis: The data collection began by spooning heapfuls of the nirvana [data] in my mouth until I had to unbutton my pants.

Conclusion: This dish is button-popping good.

Check out my science project below. Yes, I totally dominated in the Science Fair.

Exploding volcano=0
Steamed Lentils with Brown Basmati Rice=10

Steamed Lentils and Brown Basmati Rice with a Cilantro-Yogurt Sauce

  • 2 cups of water
  • 1 cup of basmati brown rice
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 1 yellow onion, sliced thin
  • 3 cloves of fresh garlic, finely chopped
  • 1 lb. of steamed lentils from Trader Joe’s
  • 1 palmful of curry
  • 1 palmful of chili powder
  • 1 teaspoon of ginger
  • ½ teaspoon of tarragon

Bring two cups of water to a boil. Add rice and butter. Bring that to a boil. Once it boils, turn the heat down and let it simmer for 35-40 minutes. Stir occasionally.

While the rice is cooking, in a medium skillet, sauté the onions and garlic in olive oil until onions are partially brown. Add the garlic once the onions have sizzled for a couple minutes so you don’t burn it.

While you’re cooking the onions and rice, prepare the cilantro-yogurt sauce.

Cilantro-Yogurt Sauce

  • 7 oz. container of plain Greek yogurt
  • 1/2 cup of fresh cilantro

Combine in a bowl. Using an immersion blender, blend together.

When the rice is finished, add the steamed lentils. Since they are already steamed, you only need to heat them up for about five minutes. Add the seasonings.

Serve with a spoonful of the cilantro-yogurt sauce.

5 Comments leave one →
  1. theartfulabode permalink
    July 29, 2010 2:38 pm

    this looks sooooo yummy! i’m a sucker for curry, so this is definitely going on the to-do list!

    • ehagood permalink*
      August 4, 2010 6:51 pm

      We should check out that Maharani Indian place on Kings Drive.


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