Spicy rice and lentils
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Brown lentils soaked for 1hr |
| 1 | litre | Onion, finely chopped |
| ½ | teaspoon | Mashed garlic |
| ½ | teaspoon | Grated ginger |
| 1 | Fresh green chilli | |
| Seeded and finely chopped | ||
| 4 | tablespoons | Ghee |
| 1 | Cinnamon stick | |
| 2 | Cloves | |
| 1 | Bay leaf | |
| ½ | teaspoon | Turmeric |
| 1 | teaspoon | Salt |
| 1 | cup | Long grain rice |
| Soaked for 1 hour | ||
| ½ | cup | Red lentils |
| 2 | tablespoons | Chopped spring onions |
Directions
Preparation time: 25 minutes + 1 hour standing Cooking time: 25 minutes
Drain the brown lentils, cover with boiling water and boil for 15 minutes until beginning to soften. Drain Cook the onion, garlic, ginger and chilli in the ghee until soft and lightly coloured. Add the cinnamon, cloves, bay leaf and turmeric. Cook for 2 minutes, stirring. Add the drained rice and lentils, mix well, then add water to cover by 3-cm. Bring to boil, then cook on very low heat until the liquid has been absorbed, about 20 minutes. Stir in the chopped spring onion. Remove cinnamon stick before serving.
Compiled: I. Chaudhary & T. Elliot Submitted By IMRAN CHAUDHARY On 07-06-95