INGREDIENTS
1/3 cup red lentils
1 cup basmati or long-grain rice
½ cup chopped onion
½ -inch piece cinnamon stick
2-3 cloves
1 black cardamom pod
1 tsp cumin seeds
2 tbsp ghee
¼ tsp turmeric
½ tsp chili powder
1 tsp salt
2 tsp Ginger and Garlic Paste
1 tbsp low fat plain yogurt
½ cup diced carrot
4 tbsp chopped tomato
METHOD
- Rinse lentils and rice together, then soak them in 2 ½ cups of water for 15 to 20 minutes. Then drain them well and keep aside.
- Fry the onion, cinnamon stick, cloves, cardamom pod and cumin seeds in the oil in a medium-sized heavy-bottomed saucepan.
- As the onion turns a deep golden color, add the turmeric, chili powder, Salt, Ginger and Garlic Paste and the yogurt and fry this mash mixture, adding a little water at a for 2 to 3 minutes.
- Add the green beans, carrot and tomato, mix and cook for 1 minute or so.
- Add the rice and lentil mixture, stir to blend, then add scant 2 cups of water, cover the pan with a tight-fitting lid, and bring it to a boil.
- Reduce the heat and simmer for 20 minutes. switch of gas.
- Then let it stand for 3 to 4 minutes before serving.
- Serve this hot and serve with raita.
