Crispy Indian Lentils with Rice

Steps

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1. 1
   Cook brown lentils in water for 10–12 minutes until al dente, retaining a slight bite; French green lentils take 17–20 minutes. Meanwhile, prepare white rice using an instant pot or preferred method.
   ▶ ≈0:25
2. 2
   Thinly slice the shallots and garlic; peel and julienne the ginger; slice the serrano pepper. Lightly crush the black mustard seeds, coriander seeds, and cumin seeds in a mortar and pestle (or a sealed bag with a rolling pin) to release flavor.
   ▶ ≈1:15
3. 3
   Drain the cooked lentils and spread on paper towels to dry. Heat neutral oil in a medium frying pan; sauté shallots until lightly golden at the edges, then add garlic, ginger, chili, crushed spices, and turmeric powder, cooking until fragrant.
   ▶ ≈2:51
4. 4
   Pour the spiced oil into a bowl and strain the aromatics into a sieve. Sprinkle flaky sea salt on the aromatics, then spread them on paper towels to dry and absorb excess oil.
   ▶ ≈4:01
5. 5
   In a bowl, mix vegan yogurt with ground cumin, sugar, black pepper, and salt to taste. Stir until smooth.
   ▶ ≈4:29
6. 6
   Spread dried lentils on a sheet pan and drizzle with the spiced oil. Broil on high on the second oven shelf for 4 minutes, then toss for even crisping. (Alternatively, roast at 400°F for 15 minutes, toss, then another 5–10 minutes.) Lentils should be crispy but not rock-hard.
   ▶ ≈5:25
7. 7
   While lentils broil, chop fresh cilantro. Remove lentils once crispy.
   ▶ ≈6:56
8. 8
   Assemble by placing rice in a bowl, topping with crispy lentils and the dried aromatics, scattering cilantro, and squeezing lemon juice. Finish with a drizzle of yogurt sauce.
   ▶ ≈7:27