Curried Lentils and Rice

There is a dish here in Korea they also eat in Japan called curried rice, but that is not the kind of rice I made today.  The Japanese and the Koreans make white rice, then they make a curry sauce and add pieces of beef, carrots, and potatoes to the curry sauce. They put it over the white rice.  I think the rice I made today was originally from India, but I have never been to India.  I actually began making this rice and lentils because my husband came up with gout, a very painful inflammation in his knee. The doctor told him he had been eating too high on the hog (he had been eating too much good food). He told him the only way to get better was to stop eating so much meat, so I had to come up with some meatless meals.  This is one I came up with that is completely delicious!!

I begin with an onion and a couple of cloves of garlic.
I chop half of the onion in very small pieces.

I start with an onion and a couple of cloves of garlic. I will use half the onion for the rice and 1/4 of the onion for the lentils. I will use the two cloves of garlic for the lentils.  I chop half of the onion up in very small pieces.

I put 3 tablespoons of butter in a big pot.
I fry the onion in the 3 tablespoons of melted butter.

I melt 3 tablespoons of butter in a big pot, and I fry the onion that I just chopped up in the butter.  I add 3 tablespoons of curry, 3 tablespoons of beef bullion, and six cups of water to the onion I just fried and the butter.  I turn the fire on and let them begin cooking together.


I wash 3 cups of rice.  I put the rice in a bowl and run water in it. I just keep washing it and pouring the water out and replacing the water until the milkiness is out of the water. Next, I pour all the water out of the rice and pour the rice into the pan with the onion, butter, bullion, and curry. I add just a little salt.

I need to tell you that since I have moved around a lot, I have bought curry in different stores in different places, and different curries always have a different strength. Some is very mild, and some is very spicy.  When you make your curried rice, it may not have the same spiciness as mine, it is according to whatever kind of curry you found.  If you make it a few times and you want it spicier or less spicy, you may want to adjust the amount of curry you use.  As far as the bullion, you can use either beef or chicken bullion.  I used to use bullion cubes, but here in Korea, we can only get it loose in packages, so I measure it by the tablespoon. Probably one bullion cube is one tablespoon of bullion. At times, I have been unable to get bullion, so I just don’t use it, and the curried rice is still good.

I cover the pan and let the rice boil. When it boils, I turn the fire down. I won’t need to stir it until it is finished, but if you aren’t used to making rice, maybe you should stir it occasionally to make sure it doesn’t burn. I keep the fire low enough that I don’t have to stir it, and it doesn’t burn.

I put a lid on the rice and let it boil. When it boils, I turn it down and let it cook until all the water is cooked out, and all you see are a few bubbles.  At that point, I turn it off, then I put the lid on it and let it steam a little.

I cook it until the water is almost completely gone and some is just bubbling up through the rice.  I turn it off, and I put the lid back on to let it finish cooking by steaming.
While the rice was cooking, I cut up 1/4 of  an onion and two cloves of garlic.
I fry the garlic and onion in two tablespoons of butter.

While the rice is cooking. I cut the 2 cloves of garlic and the 1/4 onion up in very small pieces.  I fry them in another pot in 2 tablespoons of butter.  I add 2 cups of water, 2 tablespoons of bullion, and 2 tablespoons of curry.  I begin heating it to let everything cook into the water.

The lentils I used to use were slightly larger and brown, but these work, and they taste the same.
I wash a cup of lentils.
I add the lentils to the 2 cups of water, garlic, onion, butter, bullion, and curry in the pot.
I let the lentils cook until all the water is gone and they are soft.  They take slightly longer than the rice. I cook them without a lid.

While the water is heating, I wash a cup of lentils. I always wash lentils and beans before I cook them. I actually used to buy brown lentils that were a bit larger than these, but these small black lentils are all I could find here in Korea.  When we bought them, my Korean son in law didn’t even know what they were. He had never heard of them, so they are not a staple in Korea.  I add the cup of lentils to the two cups of water that I have heating.  First, I put a lid on the lentils and let them come to a boil. When they come to a boil, I take the lid off and let the water cook out of them. When the water is cooked out, the lentils will be soft, and they will be done.  Turn the fire off.

My delicious meal!

Now, it is time to have a nice meal.  I actually pulled the beets out of the fridge I made a few days ago to use as my vegetable.  If you want the recipe for the beets, you can look back through my blogs because I blogged about making them when I made them planning on just leaving them in the fridge and taking them out when I am eating a meal.  We all enjoyed the meal a lot!  I had forgotten just how good curried lentils and rice taste because these are the first lentils I have seen since coming to Korea. I mentioned them to my daughter one day, and she said she had seen them, and she bought some for me to make because she knew they were good.  It was new for my son in law, but he enjoyed it too.

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