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1. Preheat your oven to 190°C (375°F). Finely dice the yellow onion, mince the garlic cloves, and grate the fresh ginger.
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2. Heat the olive oil in a large, oven-safe Dutch oven or deep casserole dish over medium heat. Add the diced onion and cook, stirring occasionally, for 15–18 minutes until deeply golden brown — don't rush this step.
1 piece Yellow onion,
3 tbsp Olive oil
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3. Add the minced garlic and grated ginger to the caramelized onions and cook for 1–2 minutes, stirring constantly, until fragrant and the raw smell dissipates.
4 clove Garlic cloves,
1 tbsp Fresh ginger
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4. Add the ground cumin, ground coriander, ground turmeric, smoked paprika, and cayenne pepper to the pot. Stir and cook for 45–60 seconds, letting the spices bloom in the oil until very fragrant.
1.5 tsp Ground cumin,
1.5 tsp Ground coriander,
0.8 tsp Ground turmeric,
1 tsp Smoked paprika,
0.2 tsp Cayenne pepper
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5. Add the canned diced tomatoes and stir well, scraping up any bits from the bottom of the pot. Cook for 3–4 minutes until the tomatoes thicken slightly and oil begins to separate around the edges.
1 can Canned diced tomatoes
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6. Rinse the basmati rice and red lentils under cold water until the water runs clear, then add both to the pot along with the vegetable stock, salt, and black pepper. Stir everything together well.
1.5 cup Basmati rice,
1 cup Red lentils,
3 cup Vegetable stock,
1.5 tsp Salt,
0.5 tsp Black pepper
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7. Bring the mixture to a boil over high heat, then stir in the frozen peas and the garam masala. Cover tightly with a lid or foil and transfer to the preheated oven.
1 cup Frozen green peas,
0.8 tsp Garam masala
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8. Bake covered for 30 minutes, then remove the lid and bake for a further 10 minutes to let the top turn golden and any excess moisture evaporate. The rice and lentils should be fully tender and fluffy.
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9. Remove from the oven and squeeze the lemon juice over the casserole. Use a fork to gently fluff the rice, then let it rest uncovered for 5 minutes.
1 piece Lemon
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10. Spoon into bowls and top each serving with a generous dollop of plain yogurt and a scatter of fresh cilantro and mint leaves. Serve immediately.
1 cup Plain yogurt,
0.5 cup Fresh cilantro,
0.2 cup Fresh mint leaves
By mansi