Summary

Ingredients

• 125 g lentils, brown
• 1 onion (s), finely chopped
• 0.5 teaspoon ½ garlic, crushed
• 1 teaspoon ginger, grated
• 1 chilli pepper (s), fresh green, pitted and finely chopped
• 4 tablespoon clarified butter
• 1 piece (s) cinnamon, whole
• 2 carnation (s)
• 1 bay leaf
• 0.5 teaspoon ½ turmeric
• 1 teaspoon salt
• 250 g rice (lon rain rice)
• 125 g lentils, red
• 2 tablespoon spring onion (s), chopped

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Instructions

1. Pre-cook the brown lentils for approx. 15 minutes.
2. Sauté the onions, garlic, ginger and chilli in the clarified butter until they are soft and lightly browned. Add the spices and fry for 2 minutes, stirring constantly.
3. Add rice and brown and red lentils, mix well and pour in enough water so that it stands 3 cm above the lentils and rice. Bring to the boil and simmer for 20 minutes or until all the liquid has boiled away.
4. Stir in the spring onions and remove the cinnamon stick before serving.