Rice with salmon-colored lentils and vegetables

July 19, 2010

My stomach hurt all day today so the thought of food was just not appealing. I rearranged the plan and went for something lighter.

Rice with salmon lentils and vegetables
masoor dhal khicheri with vegetables, Healthy Indian Cooking, by Shehzad Husain, pg 100

masoor dhal are salmon colored lentils
khicheri is rice cooked with lentils or legumes
The garlic puree and ginger puree are available at the Indian market
You can substitute bay leaves for the curry leaves

2 cups basmati rice
1 cup masoor dhal (salmon colored lentils)
2 T corn oil
4-6 curry leaves (substitute bay leaves)
¼ tsp mixed mustard seeds and onion seeds
1 small onion, sliced
1 tsp ginger pulp
1 tsp garlic pulp
½ tsp tumeric
1 medium carrot, diced
2 oz shelled peas
2 oz green beans, sliced into short lengths
salt to taste
1 T chopped cilantro

Rinse the rice and lentils. Set aside in a bowl and cover with water. Heat the oil in a medium-sized heavy bottomed pan over medium high. Add the curry leaves, mustard and onion seeds, and onion. Fry for a few minutes until the onions are soft.

Lower the heat and add the ginger, garlic, tumeric, carrot, peas, green beans and salt to taste. Drain the water from the lentils and rice and add to the spiced onion mixture. Stir for about 2 minutes, then add 4 cups water. Stir gently and add the cilantro. When the water begins to boil, lower heat, cover the pan and cook for 15-20 minutes until the water is absorbed.

Leave to stand off the heat, still covered for 5 minutes before serving, garnish with additional cilantro.

How I did it: I added more carrots, peas, beans than called for. I used olive oil instead of corn oil, which may have affected the flavor.

Things I’ll change for next time: The vegetables were really good, but the rice didn’t absorb the spices. Next time, I’ll use fresh ginger and fresh garlic instead of the pastes. I haven’t been overly fond of the results of any of the recipes I’ve used the ginger puree in. I’d use more lentils and less rice.

This got better as the week progressed. The rice picked up more of the spices.