Spicy Rice & Lentils
Yield
servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
brown lentils
soaked for 1 hour |
* |
| 1 | large |
onions
finely chopped |
|
| ½ | teaspoon |
garlic
mashed |
|
| ½ | teaspoon |
ginger
grated |
|
| 1 | each |
green chili peppers
fresh, seeded, finely chopped |
*
|
| 4 | tablespoons |
ghee (clarified butter)
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 2 | each |
cloves
|
*
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
turmeric
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
long grain rice
soaked for 1 hour |
|
| ½ | cup |
lentils, red (masoor dal)
|
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
brown lentils
soaked for 1 hour |
* |
| 1 | large |
onions
finely chopped |
|
| 2.5 | ml |
garlic
mashed |
|
| 2.5 | ml |
ginger
grated |
|
| 1 | each |
green chili peppers
fresh, seeded, finely chopped |
*
|
| 6E+1 | ml |
ghee (clarified butter)
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 2 | each |
cloves
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
turmeric
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
long grain rice
soaked for 1 hour |
|
| 118 | ml |
lentils, red (masoor dal)
|
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
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.
