Dry cumin seeds
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(Serves 4)

1 cup green lentils
1 onion, chopped
1 garlic clove, crushed
4 tbsp vegetarian ghee or butter
2 tbsp sunflower oil
1 ¼ cups easy-cook basmati rice
2 tbsp tomato purée
2 tsp ground coriander
2 tsp cumin seeds
2 cloves
3 cardamom pods
2 bay leaves
1 stick cinnamon
4 cups vegetable stock
3 tbsp fresh parsley or coriander, chopped
Salt and black pepper

Cover the lentils with boiling water and let stand for 30 minutes. Drain, cover with fresh water and boil for about 10 minutes. Drain once again and set aside.

In a large saucepan, sauté onion and garlic in ghee or butter and oil for about 5 minutes. Stir in the rice. Make sure the rice is well coated with ghee or butter and oil. Add the spices and mix well. Cook gently for a few minutes.

Add the lentils, tomato purée, stock and salt and season well. Bring to a boil, then cover and simmer for about 20 minutes. The stock should be absorbed and the rice and lentils tender. Add the fresh parsley or coriander and season again, if necessary. Remove the cinnamon stick and bay leaf and serve immediately.

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