Rice with Lentils (Kedgeree)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 1-1/2 cups uncooked basmati rice 2 tablespoons ghee 1 teaspoon garlic puree
1/2 Spanish onion, peeled and thinly sliced 1/2 cup masoor dhal (red lentils) SPICES: 1 teaspoon white cumin seeds
1 teaspoon black mustard seeds



1 Soak the rice for 30 minutes, then rinse.
2 Heat the ghee, and stir-fry the spices, garlic puree, and onion for 5 minutes.
3 Boil the lentils in water. Do so completely, until they are soft, if adding to boiled rice; cook only halfway if adding to rice cooked by the absorption method.
4 If boiling the rice, add the fried items and the lentils after it has been strained, mixing it well.
5 If cooking the rice by absorption, add it to the ghee-fried ingredients, along with the half-cooked lentils.

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