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About the Dish

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Brown Basmati Rice

    Brown Basmati Rice

  • Yellow Lentils

    Yellow Lentils

  • Curry Powder

    Curry Powder

  • Garam Masala

    Garam Masala

  • Greek Yogurt

    Greek Yogurt

  • Mint

    Mint

  • Cucumber

    Cucumber

  • Anson Mills Benne Seed

    Anson Mills Benne Seed

  • Parsley

    Parsley

METHOD

1
Make the rice: In a small saucepan with a lid, combine rice, 1 3/4 cups water and 1/4 teaspoon kosher salt. Place on high heat, and bring to a boil. Cover, reduce heat to low, and simmer until liquid has been absorbed and rice is tender, 40-45 minutes.
2
While rice cooks, prepare your mise en place: Pick and finely chop mint leaves. Quarter cucumber lengthwise, and thinly slice crosswise. Pick and finely chop parsley leaves.
3
In another small saucepan with a lid, combine lentils, bouillon cube, garam masala and curry powder together with 1 1/2 cups water. Place over high heat, and bring to a low boil. Turn heat down to simmer, and cover. Cook lentils 5 minutes, and remove from heat. Set aside.
4
In a small bowl, combine yogurt and mint. Set aside.
5
Add cucumbers to cooked rice. Stir to combine.
6
Divide rice between 2 serving bowls or dinner plates. Top with lentils, benne seed and parsley, and drizzle with yogurt sauce. Enjoy!