Creamy rice and lentils

Creamy rice and lentils

By
From
Indian Food Made Easy
Serves
1
Photographer
Vanessa Courtier

This dish is easy to digest, nutritious and the first ‘real’ food babies eat. Eat with plain yoghurt and perhaps a pickle.

Ingredients

Quantity Ingredient
35g basmati rice
35g split and husked yellow mung lentils
1 rounded teaspoon ghee
1/2 teaspoon cumin seeds
1/2 small onion, peeled and chopped
1 green chilli, left whole, (optional)
1/2 teaspoon chopped fresh ginger
1/2 garlic clove, peeled and chopped
salt, to taste
1/2 teaspoon turmeric powder
400ml water
1/4 teaspoon garam masala
1/4 teaspoon freshly ground black pepper

Method

  1. Wash the rice in water, then soak the rice and lentils in water for 30 minutes.
  2. Heat the ghee in a medium-large non-stick saucepan. Add the cumin and fry for 20 seconds until colouring and aromatic. Add the onion and sauté for 4 minutes until soft. Add the chilli, ginger, garlic and salt and cook for 30 seconds, then add the drained rice and lentils, turmeric and water.
  3. Bring to a boil for a few minutes, then simmer for 30 minutes until the rice and lentils are tender and breaking down to form a mass. Stir in the garam masala and pepper and adjust the seasoning.
  4. The dish thickens as it cools so you may need to add a little water if you reheat.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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