Creamy lentils and rice
Method
-
In a large non-stick saucepan melt the ghee. Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released. Stir in the onion and cook until soft.
-
When the onion has cooked, add the chilli, ginger, garlic and salt and cook for a minute before adding the rice, lentils, turmeric and 400ml/14fl oz water.
-
Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take 20-25 minutes.
-
Once tender, stir in the garam masala and pepper and serve.
Ingredients
- 1 tsp ghee or butter
- ½ tsp cumin seeds
- ½ small onion, chopped
- ½ tsp chopped fresh ginger
- 1 green chilli, whole (optional)
- ½ garlic clove, finely chopped
- salt, to taste
- 35g/1¼oz white basmati rice, washed
- 35g/1¼oz split green lentils
- ¼ tsp ground turmeric
- ¼ tsp garam masala
- ½ tsp freshly ground black pepper
Shopping List
Creamy lentils and rice
Fruit and vegetables
Tins, packets and jars
Cooking ingredients