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Ingredientes
- 2 c. basmati rice
- 1 c. red lentils see note
- 2 Tbsp. corn oil
- 4 x curry leaves or possibly more
- 1/4 tsp mixed mustard seeds and onion seeds
- 1 sm onion sliced
- 1 tsp ginger pulp
- 1 tsp garlic pulp
- 1/2 tsp turmeric
- 1 med carrot diced
- 2 ounce shelled peas
- 2 ounce green beans sliced into short lengths salt
- 1 Tbsp. minced fresh cilantro leaves plus cilantro sprigs for garnish
Direcciones
- Wash the rice and lentils well and leave in a bowl of water to soak.
- Heat the oil in a medium heavy-bottomed saucepan. Add in the curry leaves, mustard and onion seeds, and onion. Fry for about 2 min till aromatic and the onion softens.
- Low the heat and add in the ginger, garlic, turmeric, carrot, peas, green beans and salt to taste.
- Drain water from rice and lentils and add in to the spiced onion mix. Stir for about 2 min, then add in 4 c. water. Stir gently and add in minced cilantro. When water begins to boil, lower heat, cover the pan, and cook for 15-20 min.
- Lease to stand off the heat, still covered for 5 min before serving. Garnish with cilantro sprigs.
- Description: "Rice and lentils"
- Start to Finish Time:"1:00"
- NOTES : Khicheri means rice cooked with lentils or possibly other pulses. Shehzad adds vegetables to this version, that makes it a lot more interesting and tasty. Masoor dhal means salmon-colored lentils.
- This dish is normally served without veggie. Someone said it's easy to digest.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 403 | |
| Calories from Fat 48 | 12% |
| Total Fat 5.46g | 7% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 474mg | 14% |
| Total Carbs 73.53g | 20% |
| Dietary Fiber 12.1g | 40% |
| Sugars 1.83g | 1% |
| Protein 13.8g | 22% |
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