September 26, 2016

  • Yields: 2


1In a skillet add a bit of oil and sauté the following: cumin, bay leaf, cloves, cardamom, garlic, chilies, ginger, onion and salt.

2Once the onions are soft add the tomatoes along with turmeric and garam masala. Saute for another 2 mins.

3Add the lentils and rice. Give it a mix and sauté for another 2 mins. Add the coconut milk/ water/ stock and mix well.

4Cover and cook for about 10 mins ou until the rice is cooked. Fluff it gently.

5(Option: You can also add boiled peas/corn, chopped spinach or other cooked vegetables to the mix at the end of the cooking. A little bit of crunch from the vegetables gives it additional taste and good texture).

6Garnish with spring onions and cilantro. Evan a few mint leaves go well with this. Squeeze a bit of lemon juice on top. A bit of ghee on top adds amazing flavor to this rice. Serve hot.

7My family ssssavors this dish! It is quick and not complicated.

8Healthy, hearty and just right. Its great to see the kids take seconds!!


1 cup Basmati Rice - washed and soaked for half an hour

1/2 cup Red Lentil (masoor dal)

1 tsp Cumin

1/2 tsp Fennel Seeds

1 Chopped Medium Onion

1 Chopped Medium Tomato

3 Thinly Sliced Spring Onions

1 Bay Leaf

2-3 Cloves

2-3 Cardamom

1 pinch Turmeric

2 Cloves Minced Garlic

2 Cloves Green Chillies - Thinly Sliced

1 Inch Ginger - Grated

1 tsp Garam Masala

2 cups Coconut Milk (option: Replace with Vegetable Stock/ water)

Salt - to taste

Few Sprigs Cilantro

Lemon Juice - to taste


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