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.
- 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.
- 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 lid and fry the onion, garlic, ginger, chillies, cloves, cinnamon, cardamoms, turmeric and salt until the onion is soft and translucent.
- 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.
- 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