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Whole spice, crispy onion and lentil rice
Serves 4 Sauces and accompaniments
Ingredients
- 200g puy lentils, washed
- 200ml chicken or vegetable stock
- 1 black cardamom pod
- ½tsp grated nutmeg
- 1cm cinnamon stick
- 2 cloves
- ½tsp ground turmeric
- 1cm piece ginger, peeled and finely grated
- ½tbsp ghee or butter
- ¼tsp salt (optional)
- 1 quantity simple plain rice
- 1 quantity crispy ginger, onion and garlic
- 4-5 coriander sprigs, torn
Simple plain rice
- 250g basmati rice, thoroughly washed
- ½tsp salt
- 2tsp ghee (optional)
Crispy ginger, onion and garlic
- 2-3tbsp groundnut oil
- 2 onions, finely sliced
- pinch of salt
- 4 garlic cloves, finely sliced
- 5g ginger, peeled and finely shredded
Method
In a medium saucepan with a lid, mix together the puy lentils, stock, black cardamom, nutmeg, cinnamon stick, cloves and turmeric and bring to the boil. Gently stir once then cover with a lid and reduce the heat to low.
Simmer for 20-25 minutes until the lentils are al dente. Once cooked, stir in the grated ginger and ghee or butter and salt (if using) then mix together gently with the cooked rice.
Garnish with crispy ginger, onion and garlic and the coriander.
Simple plain rice
In a medium saucepan with a lid, mix the rice, 500ml hot water and salt and bring to the boil. Gently stir once, cover with the lid and reduce the heat to low. Simmer for about 18 minutes.
Keep the lid on and remove the pan from the heat. Leave to stand covered for a further 5 minutes.
Fluff up with a fork and stir in the ghee, if using, before serving.
Crispy ginger, onion and garlic
Heat the oil in a frying pan over a low-medium heat. Add the onions and salt, stir, then cover and cook for 2 minutes.
Remove the lid, turn up the heat slightly and add the garlic and ginger. Fry, stirring occasionally, for 5-8 minutes, or until crispy, golden and a little singed
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