Friday, December 7, 2012,4:14 AM
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PrintSPICY RICE AND LENTILS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Drain the brown lentils, cover with boiling water and boil for 15 minutes until beginning to soften. Drain.
- Cook the onion, garlic, ginger and chili in the ghee until soft and lightly colored. Add the cinnamon, cloves, bay leaf and turmeric. Cook for 2 minutes, stirring.
- Add the drained rice and lentils mix well, and then add water to cover by 3-cm. Bring to the boil, and 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.
INGREDIENTS
- 200 grams brown lentils, soaked for 1 hour
- 2 large onion, finely chopped
- 1 teaspoon mashed garlic
- 2 teaspoon grated ginger
- 2 fresh green chili, seeded and finely chopped
- 6 tablespoons ghee
- 2 cinnamon stick
- 4 cloves
- 2 bay leaves
- 1 teaspoon turmeric
- 2 teaspoon salt
- 1 cup long grain rice, soaked for 1 hour
- 1 cup red lentils
- 4 tablespoons chopped spring onions
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