Ingredients Serves 4
- 1 cup green lentils
- 1 cup basmati rice
- 1 tsp salt
- 1 onion
- 1.5 inch ginger root
- 1 carrot
- 2-3 ripe tomatoes
- 3 tbsp oil
- 2 tsp curry powder
- 1 tsp garam masala (optional)
- 1/3 tsp red ground pepper
- 1 tsp sugar
- 2 tbsp lemon juice
- Small bucn cilantro
Wash the lentils, put into a pan, pour 2.5 cups water, bring to a boil, then add 1 teaspoon salt and cook over low heat for 20-30 minutes.
Rinse the rice, put into boiling water, cook covered over low heat for 10-12 minutes.
Peel the onion and ginger, cut them finely. Peel the carrot, cut into thin strips. Chop up the cilantro, squeeze 2 tablespoon lemon juice. Blanch the tomatoes, peel them and cut into small cubes.
In a frying pan heat the oil over medium high heat, saute the onion and ginger for 3 minutes.
Add the spices (curry, garam masala, red pepper) and cook stiring for one minute.
Then add the carrot and cook for 3 minutes, stiring often.
Add the tomatoes, pour 1/2 cup of hot water, add 1 teaspoon sugar, stir well, cover with a lid and stew for 15 minutes, stiring occasionally.
Add the lentils, cook for 5 minutes. When done, add the lemon juice and chopped cilantro, mix well and serve over the cooked rice.