Spiced Rice & Lentils

21 Feb

This is a great vegetarian rice dish. It is protein rich and makes a great accompaniment to all kinds of Indian vegetable dishes. As always rice is cooked in ratio to water so the simplest way is to measure the rice in a glass or cup, no matter what size so long as everything is in proportion.

Serve this rice with a spicy sauce such as Tomato Chatni and a dry vegetable dish such as Chard & Potato Curry or Spicy Green Beans with Coconut or you could serve it with a light meat dish such as Spring Chicken & Spinach Curry

* 11/2 cups basmati rice
* 1/2 cup split hulled yellow mung beans
* 1 tbsp olive oil
* 1 tsp cumin seeds
* 12 curry leaves
* 1/2 tsp freshly ground black pepper
* 1 tsp salt
* 3 cups water

Measure out the rice and lentils and wash in warm water until the water runs clear and not cloudy. Cover with water and set aside to soak for 20 mins. In a large heavy pan heat the oil and add the cumin seeds as soon as they start to crackle add the curry leaves and black pepper stir and very quickly add the drained rice and lentils. Stir for several minutes to roast the rice and lentils and to mix them well with the seasoning. Add the water and turn the heat up high. When it begins to boil lower the heat, cover and cook without lifting the lid for 10 minutes. Quickly check that all the water has gone, replace the lid tightly and leave covered for a further 10 minutes to finish cooking in its own steam.

This recipe was originally posted on www.masdudiable.com on 21/2/2007.


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