Spicy Rice & Lentils
Submitted by judy3115
Brown lentils and long grain rice simmered with ghee, cinnamon, turmeric, and fresh green chili. A warming one-pot side dish ready in 45 minutes.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minThis is the kind of hearty, fragrant pot of rice and lentils that fills the whole kitchen with the smell of toasted spices and ghee.
Brown lentils and long grain rice cook together with cinnamon, cloves, turmeric, and fresh green chili until every grain is tender and soaked through with flavor. The ghee gives it richness, and a handful of spring onions stirred in at the end brings everything to life.
It works as a satisfying side alongside curries, grilled lamb, or roasted vegetables. Or pile it into a bowl on its own with a spoonful of yogurt on top.
Kitchen Tips
- Soak both the lentils and rice for a full hour before cooking. This cuts down the simmer time and helps them cook evenly.
- Keep the heat very low once the liquid is added. You want gentle absorption, not a rapid boil.
- Remove the cinnamon stick and bay leaf before serving so nobody gets a surprise bite.
Ingredients
Directions
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.
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