Spiced Tamarind Rice with Black Lentils

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A fragrant one-pot rice dish featuring tender black lentils and a tangy tamarind base, ideal for a comforting breakfast or light dinner. This Indian-inspired one-pot recipe, ready in about 45 minutes, pairs broken rice, black lentils, tamarind pulp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup broken rice
• 1/2 cup black lentils
• 1/4 cup tamarind pulp
• 1 cup coconut milk
• 1/2 cup, diced onions
• 1/2 cup, diced tomatoes
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• 1/2 tsp red chili powder
• 1 tsp garam masala
• to taste salt
• 2 cups water
• 1/4 cup, chopped cilantro

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium pot, combine 1 cup broken rice, 1/2 cup rinsed black lentils, 2 cups water, and 1/4 tsp turmeric. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes until rice and lentils are tender.
2. Step 2: Heat 1 tbsp coconut oil in a small pan over medium heat. Add 1 tsp mustard seeds and 1/2 tsp cumin seeds, and cook for 1 minute until mustard seeds pop.
3. Step 3: Add 1/2 cup diced onions and 1/2 cup diced tomatoes to the pan, and cook for 5 minutes until onions are soft and tomatoes break down.
4. Step 4: Stir in 1/4 cup strained tamarind pulp and 1/2 tsp red chili powder, and cook for 2 minutes until fragrant.
5. Step 5: Add the cooked rice and lentils to the pan, along with 1 cup coconut milk and 1 tsp garam masala. Stir to combine and cook for 5 minutes until heated through.
6. Step 6: Adjust salt to taste and garnish with 1/4 cup chopped cilantro.