Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
18 Ingredients
Number of servings
4
- 3tablespoons sunflower oil
- 1 onion, finely chopped
- 4tablespoons crispy onions
- 1teaspoons ground turmeric
- 1tablespoons cumin seeds
- 1 dried red chilli
- 1 cinnamon stick
- 3 whole cloves
- 1/2teaspoons crushed cardamom seeds
- 225grams basmati rice
- 125grams yellow split lentils, rinsed and drained
- 2 1/3 cup vegetable stock
- 6tablespoons coriander leaves, finely chopped
- 1 pinch salt
- 1 pinch pepper
- 1teaspoons pickles (to serve)
- 1tablespoons natural yoghurt (to serve)
- 4 poppadums (to serve)
Nutrition per serving
1550kJ / 370Cal
1550 Kilojoules or 370 Calories
18% of daily energy intake*
Protein
12.2grams
Fat
16.9grams
Carbs
45.0grams
Sugars
7.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a heavy-based saucepan, add the onion and crispy onions and cook over a medium heat for 1-2 minutes, then add the spices and cook for a further 2-3 minutes until fragrant. Add the rice and lentils and stir to coat well for 1-2 minutes.
Step 2 of 3
Pour in the stock, add the coriander and season well. Bring to the boil, then reduce the heat to low, cover tightly and cook for 10 minutes. Remove from the heat and leave to stand, covered, for 10 minutes.
Step 3 of 3
Spoon into bowls and serve with pickles, poppadums and yoghurt, if liked.
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