Yield: 2 servings
Measure | Ingredient |
---|---|
½ tablespoon | Olive oil |
½ \N | Onion |
½ teaspoon | Turmeric |
⅛ teaspoon | Cardomom seeds |
⅛ teaspoon | Ground cinnamon |
½ teaspoon | Garam masala |
½ teaspoon | Ground cardomom |
½ teaspoon | Brown mustard seeds |
1 \N | Cinnamon sticks |
1 cup | Brown rice |
½ cup | Brown lentils |
2½ cup | Water |
2 \N | Eggs |
¼ cup | Toasted almonds |
¼ cup | Toasted brasil nuts |
Preparation: Finely chop the onion. Hard boil the eggs.
1. Heat the oil in a large pan and add the onion.
Cook over a low heat until golden brown.
Add spices, mustard seeds and cinnamon sticks and cook for 1 minute whilst stirring continously.
2. Add the rice and lentils and continue stirring. Pour in the water and bring to the boil. Reduce to a low heat and simmer, covered, for 40 minutes or until rice and lentils are tender. Stir through the eggs and toasted nuts.
Posted by Kaz Dunkley From: Karen Mintzias Date: 12 Jun 94 From: Dale Shipp Date: 09-18-94