Spiced Tamarind Rice with Black Lentils

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Spiced Tamarind Rice with Black Lentils take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Tamarind Rice with Black Lentils?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broken rice from drying out.

Can I substitute ingredients in Spiced Tamarind Rice with Black Lentils?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Tamarind Rice with Black Lentils for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced Tamarind Rice with Black Lentils?

Indian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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