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food recipes vegan

Rice with pulses (one dish vegan meal), much nicer than the ‘saffron rice’ at Indian restaurants

150g split yellow lentils

vege oil

60g dessicated coconut soaked for an hour in 60mL water (I’m going to try it dry next time)

7 dried red chillies

2tsp corainder seeds

1 tsp split chickpeas (chana dal)

1 tsp split black lentils (urid dal)

1tsp turmeric

1/2 tsp fenugreek seeds

500g basmati rice

50g tamarind soaked in 120mL boiling water for 10mins, then strained to get the water

Tempering:

vege oil

1tsp mustard seeds

10 curry leaves

3 tbs chopped raw cashew nuts (the original recipe uses 1 tbs, but they’re very good!)

Boil the yellow lentils in 450mL water until tender, drain.

Fry the coconut, chillies, corainder seeds, extra lentils, turmeric, fenugreek in oil in a frying pan until fragrant. Cool, then grind to a fine powder (so I bashed them until I lost patience in a mortar & pestle).

Rinse the rice, simmer it in 1L salted water for approx 20mins.

Then add the yellow lentils, tamarind water & coconut etc. powder. Cook for a further 5mins, add a little more water if necessary.

For the tempering heat the oil in a small saucepan, add the mustard seeds. When they begin to pop add the curry leaves & cashew nuts & cook, stirring, until the nuts turn golden brown. Pour the mixture over the cooked rice, mix & serve hot.

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