Green Lentils and Rice Recipe
 Also
known as continental lentils, green lentils retain their shape and color
when cooked. They are an important source of protein and add a robust
flavor to dishes such as this. Chilies, ginger, cardamoms and cinnamon
make this a lively main-course rice, excellent served with a vegetable
curry or a simple salad.
Ingredients: (Serves 4-6)
350 g/12 oz/1¾ cups patna rice
175 g/6 oz/¾ cup green lentils
50 g/2 oz/¼ cup ghee
1 onion, finely chopped
2 garlic cloves, crushed
2.5 cm/1 inch piece fresh root ginger,
shredded
4 fresh green chilies, chopped
4 cloves
2.5 cm/1 inch piece cinnamon stick
4 green cardamom pods
5 ml/1 teaspoon ground turmeric
600 ml/1 pint/2½ cups water
Salt to taste
Method:
Wash the rice and lentils, then soak them in
a bowl of cold water for 20 minutes. Gently heat the ghee in a large,
heavy pan with a tight-fitting cover and fry the onion, garlic, ginger,
chilies, cloves, cinnamon, cardamoms, turmeric and salt to taste until the
onion is soft and translucent.
Drain the rice and lentils and add them to
the spices in the pan. Saute for 2-3 minutes. Add the water and bring the
mixture to the boil. Reduce the heat, cover and cook for about 20-25
minutes, or until all the water has been absorbed.
Take the pan off the heat and leave to rest
with the lid on for 5 minutes. Just before serving, gently toss the rice
and lentils with a flat spatula, taking care not to break the delicate
grains.
Happy Cooking,
Carol |
