1/2 cup of red lentils or split mung beans
1/2 cup of basmati rice
6 cups of boiling water
2 tablespoons of coconut oil
3 cups of vegetables- I like to use cauliflower and carrots
1/2 teaspoon of black mustard seeds
1/2 teaspoon of fennel seeds
1/2 teaspoon of cumin seeds
1/4 teaspoon of fenugreek seeds
1/2 teaspoon of curry powder
1/2 teaspoon of turmeric
1 teaspoon of salt
1 pinch of asafoetida
half a piece of ginger finely chopped
1/4 of a green chilli, seeded and chopped
- Get out all the seeds and spices before you start cooking. It’s also helpful to have all of the veggies cut and ready to go prior to turning on the heat.
- Heat the oil in a large saucepan and add the mustard seeds. When they begin to pop, add the ginger and chilli. After a minute add the cumin and fennel seeds and fry quickly.
- Add the fenugreek seeds, asafoetida, the lentils and rice and stir them all around into the spices.
- Add the vegetables, turmeric, curry powder and water. Bring to a boil and then simmer, covered until the rice is cooked and the water absorbed.
Recipes by Gemma Davis from Compassionate Kitchen