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.'
Provided by Lumberjackie
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- Fry the onion and garlic int he ghee or butter and sunflower oil in a large saucepan for about 5 minutes.
- 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.
- 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.
- Stir in the coriander or parsley and check the seasoning. Remove the cinnamon stick and bay leave.
Nutrition Facts : Calories 574.3, Fat 22.7, SaturatedFat 9.4, Cholesterol 32.8, Sodium 13.2, Carbohydrate 77.8, Fiber 8.3, Sugar 2.1, Protein 17.4
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