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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a simple but extremely tasty rice and lentil dish. Don't be intimidated by the long list of ingredients - most of them are spices. This recipe is from Roz Denny's 'The Ultimate Vegetarian Cookbook.' Ingredients:
1 cup masoor dal or 1 cup green lentil |
1 onion, chopped |
1 garlic clove, crushed |
4 tablespoons vegetarian ghee or 4 tablespoons butter |
2 tablespoons sunflower oil |
1 1/4 cups basmati rice |
2 teaspoons ground coriander |
2 teaspoons cumin seeds |
2 cloves |
3 cardamom pods (or 1-1 1/2 tsp ground cardamom) |
2 bay leaves |
1 cinnamon stick |
4 cups stock |
2 tablespoons tomato puree |
salt & fresh ground pepper |
3 tablespoons fresh coriander or 3 tablespoons parsley, chopped |
Directions:
1. Cover the dhal or lentils with boiling water and soak for 30 minutes. Drain and boil in fresh water for 10 minutes. Drain once more and set aside.
2. Fry the onion and garlic int he ghee or butter and sunflower oil in a large saucepan for about 5 minutes.
3. Add the rice, and stir well to coat the grains in the ghee/butter and oil. Stir in the spices. Cook gently for a minute or so.
4. Add the lentils, stock, tomato puree, and seasoning. Bring to a boil, then cover and simmer for 20 minutes until the stock is absorbed and the lentils and rice are just soft.
5. Stir in the coriander or parsley and check the seasoning. Remove the cinnamon stick and bay leave.
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