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Ingredientes
- 1 c. dry lentils
- 1 c. basmati rice (available at Indian markets and some supermarkets)
- 2 tsp vegetable oil
- 2 piece cinnamon stick - (1" ea)
- 2 whl cloves
- 1 tsp cumin seeds
- 3 x garlic cloves finely minced
- 2 tsp minced fresh ginger
- 4 1/3 c. water
- 2 tsp salt
- 1 tsp sugar
- 1/4 tsp turmeric
- 1/4 c. minced fresh cilantro
- 2 Tbsp. fresh lime juice
Direcciones
- Rinse lentils; drain. Place in small bowl. Rinse rice; drain. Place in another small bowl.
- Heat oil in heavy large saucepan over medium-high heat. Add in cinnamon, cloves, and cumin; saute/fry about 2 min. Add in garlic and ginger; saute/fry about 30 seconds. Add in water, salt, sugar, and turmeric; bring to boil. Reduce heat; add in lentils and cook 8 min.
- Increase heat to high. Add in rice and boil 5 min. Reduce heat; cover and simmer till lentils and rice are tender and liquid is absorbed, about 8 min longer. Remove from heat; let stand covered 5 min.
- Transfer rice to large bowl. Remove cinnamon stick pcs and cloves. Fold in cilantro and lime juice.
- This recipe yields 6 servings.
- Comments: "I'm from India," writes Hema Kundargi of Cupertino, California, "and I enjoy the foods of my homeland. My children are the opposite - they like 'American' food. But I haven't given up trying to make Indian meals which the whole family will like.
- This recipe pleases everyone."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 6 servings | |
| Calories 247 | |
| Calories from Fat 19 | 8% |
| Total Fat 2.18g | 3% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 787mg | 33% |
| Potassium 368mg | 11% |
| Total Carbs 45.88g | 12% |
| Dietary Fiber 10.3g | 34% |
| Sugars 1.51g | 1% |
| Protein 10.66g | 17% |
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