Red Lentil Rice

In a 4-quart Dutch oven cook and stir onion, cumin seeds, salt, cayenne pepper, and garlic in hot oil over medium heat for 2 minutes; add rice. Cook and stir for 1 minute more. Carefully add broth and water. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

Stir peas and lentils into onion mixture. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes more or until lentils are just tender. Remove Dutch oven from heat; stir in mint and garam masala. Let stand, covered, for 5 minutes before serving. Serve with Yogurt Raita. Makes 6 main-dish servings.

Yogurt Raita: In a medium bowl stir together one 6-ounce carton plain yogurt; 3/4 cup chopped, seeded cucumber (1 small); 1/2 cup chopped, seeded tomato (1 medium); 1 tablespoon snipped fresh mint; 1/8 teaspoon salt, and dash ground black pepper.