Whole spice, crispy onion and lentil rice

Food and Travel (UK) - - Contens -

SERVES 4

200g puy lentils, washed 200ml chicken or veg­etable stock

1 black car­damom pod ½tsp grated nut­meg

1cm cin­na­mon stick 2 cloves

½tsp ground turmeric

1cm piece ginger, peeled and finely grated

½tbsp ghee or but­ter

¼tsp salt (op­tional) 1 quan­tity sim­ple plain rice (see recipe, right)

To serve

1 quan­tity crispy ginger, onion and gar­lic (see recipe, right) 4-5 co­rian­der sprigs, torn

In a medium saucepan with a lid, mix to­gether the puy lentils, stock, black car­damom, nut­meg, cin­na­mon stick, cloves and turmeric and bring to the boil. Gen­tly stir once then cover with a lid and re­duce the heat to low.

Sim­mer for 20-25 min­utes un­til the lentils are al dente. Once cooked, stir in the grated ginger and ghee or but­ter and salt (if us­ing) then mix to­gether gen­tly with the cooked rice.

Gar­nish with crispy ginger, onion and gar­lic and the co­rian­der.

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