I’m probably not selling this recipe very well in the title, but it is a really nice rice dish – eaten a lot in Gujarati homes but there are various versions from other parts of India too. It is dead cheap to make, soothing and simple, so good for poorly tummies, which there are plenty of during this long drawn out winter. It is made up of basmati rice cooked with yellow mung dal along with a little garlic, salt and turmeric simmered in the water.
It goes with ‘kadhi’ which is a yoghurt based spiced ‘soup’ (for want of a better word) which is poured liberally over the rice. You can also eat it with a thin dal soup (again for want of a better word) or have it alongside any ‘curry’ with sauce.
And if you are under the weather just eat it warm on it’s own or with a dollop of plain yoghurt. It is also ridiculously easy to make.
You’ll find yellow split lentils in larger supermarkets (I found a bag in Morrison’s!), Indian supermarkets and possibly larger health food stores. And, randomly, on eBay. Normal lentils won’t work for this as they are too big, also these split lentils don’t need soaking, you can use them straight away.
200g basmati rice
200g yellow split lentils
1/4 teaspoon of turmeric
1/4 teaspoon salt
1 clove of garlic
Sunflower or mild olive oil
Heat the oil in a large saucepan and then add in the rice and lentils and stir fry for a few minutes.
Then add in the garlic, salt and turmeric and stir fry for another minute.
Add the boiling water.
Bring to the boil and then simmer on a medium heat til the water is nearly all absorbed.
Turn down to the lowest heat, place some foil directly on top of the rice, put the lid on the pan and leave for 5 minutes to cook.
Remove the foil, check it is cooked through, fluff with a fork and then put lid back on til you are ready to serve with dal, kadhi or any sauce’curry’ .
I’ll be blogging dal soup and kadhi soon, so watch this space 🙂