Green Lentils and Rice

I was looking through my cookery books this afternoon for a nice rice recipe, one that could incorporate green lentils and green chillies, I had some ready to be picked in the greenhouse.

Also known as continental lentils, green lentils retain their shape and colour when cooked.

INGREDIENTS:

Serves 4~6

• 350g / 12 oz patna rice (I used basmati)
• 175g / 6oz green split lentils
• 50g / 2oz ghee (I used ground nut oil)
• 1 Onion, finely chopped
• 2 garlic cloves, crushed
• 2.5cm / 1in piece ginger, shredded (I grated mine)
• 4 fresh green chillies, chopped (I only used one, 4 would blow our heads off
• 4 cloves
• 2.5cm / 1in piece cinnamon stick
• 4 green cardamom pods
• 5ml / 1 tsp Turmeric
• salt to taste
• 600ml / 1 pint Water.

METHOD:

1. Wash the rice and lentils, then soak them in a bowl of cold water for 20 minutes.
2. Gently heat the ghee in a large heavy pan with a tight fitting lid and fry the onion, garlic, ginger, chillies, cloves, cinnamon, cardamoms, turmeric and salt until the onion is soft and translucent.
3. Drain the rice and lentils, add to the spices; saute for 2-3 minutes.   Add the water and bring to the boil.   Reduce the heat, cover and cook for about 20-25 minutes or until all the water has been absorbed.
4. Take the pan off the heat and leave to rest with the lid on for 5 minutes, Just before serving gently toss the mixture with a flat spatula.

 

Recipe courtesty of  the book “Complete Indian Cooking” ISBN0-7548-1490-4