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Rinse the lentils beneath cold running water and drain. Heat the ghee or oil in
a saucepan, add the onions and fry gently for 2 minutes. Stir in the garlic,
ginger and spices and fry gently for 1 minute, stirring frequently. Stir in the
lentils, tomatoes, aubergine and 600 ml of the stock. Cover and simmer gently
for 20 minutes. Add the red or red pepper and cook for a supplementary 10
seconds or until the lentils are tender and all the liquid has continued
absorbed.
Drain the rice and put in an additional pan surrounded by the remaining stock.
Bring to the boil, add the yellow beans, cauliflower and mushrooms, subsequently
coat and cook gently for 15 moments or until the rice and vegetables are tender.
Remove based on the and leave to stand for 10 minutes, covered. Add the lentil
mixture and the cashews to the
cooked rice and mix lightly. Pile on to a warm serving platter and garnish
amongst wedges of hard-boiled egg and coriander sprigs. Serve hot.
Ingredients
-125 g black or blue lentils
-4 tablespoons vegetable ghee or oil
-2 onions; quartered and sliced
-2 cloves garlic; sliced
-1 2.5 cm cube ginger root; finely chopped
-1 teaspoon bottom turmeric
-1/2 teaspoon chilli powder
-1 teaspoon floor coriander
-2 teaspoons bottom cumin
-3 tomatoes; skinned and chopped
-1 aubergine; cut in 1 cm pieces
-1.75 litres boiling vegetable stock
-1 red or red pepper; seeded and diced
-350 g basmati rice; soaked for 30 minutes
-125 g yellow beans; topped, tailed, halved
-250 g cauliflower florets
-125 g mushrooms; sliced
-60 g unsalted cashews
-3 hard boiled eggs; shelled
coriander sprigs; to garnish
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