A nutritious and healthy recipe that can be prepared in a jiffy, if you have soaked lentils handy.
- 1 cup Ambemohar rice
- 1/4th cup whole red lentils rinsed and soaked in water for 8 hours. Rinse again and set aside.1/4th cup of whole red lentils/ masoor gives approximately 1/2 cup of lentils after soaking in water.
- 1 onion very finely chopped
- 3 sprigs coriander leaves,6 cloves of garlic,1/4th” ginger ground to a paste
- 1 1/2 tsp kashmiri chilli powder(adjust to spice required)
- 3/4th tsp coriander powder
- 1/4th tsp cumin powder
- 1/4th tsp garam masala powder
- 2 tbsp oil
- 1/2 tsp caraway seeds or cumin seeds
- 2 pieces of cinnamon
- 1 bay leaf
- 3 cloves
- 2 strands of mace
- 1 black cardamom
- 2 black pepper
- 1 tsp lime juice
- Salt to taste
- Hot water as required
- Finely chopped coriander leaves to garnish
- Wash rice at least three times to let go the excess starch, drain the water.
- Sprinkle 1 tsp lime juice over the rice, mix well and keep aside.
- Heat oil in a deep non stick/ceramic pan. Add bayleaf, cinnamon, cloves,black pepper,mace, black cardamom, saute well, add caraway or cumin seeds. When they crackle add onions and saute till golden.
- Add ginger garlic green chilli paste and saute well. Add turmeric powder, red chilli powder, mix well, add rice, lentils and saute well till the rice and lentils are well coated with the spices, then add hot water just enough to cook the rice and lentils. Add salt and garam masala and stir.
- Cover and cook till done. Garnish with coriander leaves.
- Serve hot with raita or chutney of your choice.
- Adding lime juice to the rice gives a firm texture to the rice. It does not change the flavour of the rice.
Raitas are accompaniments that go very well with rice dishes as well rotis.
- 1 big onion chopped fine
- 2 cups curds
- 2 green chillies chopped fine
- Sugar to taste
- Salt to taste
- Coriander leaves finely chopped to garnish
- In a mixing bowl, whisk curds and add chopped onion, green chillies, sugar and salt. Mix well. Transfer to a serving bowl.
- Garnish with coriander leaves. Serve chilled.
- Always use fresh curds to make raita.
- Add sugar only if the curds is tarter than you like.