Prep 30 mins
Cook 1 hr
- 1 cup brown lentils, washed and picked over
- 1 cup basmati rice, washed and drained
- 1 tomatoes, peeled and chopped
- 10 -12 mushrooms, stemmed,and chopped in thick slices
- 1 small cauliflower, boiled and cut into florets (approx. 300gm.)
- 1 cinnamon stick (small sized one)
- 1 large onion, sliced
- 2 tablespoons cooking oil
- 3⁄4 cup green peas, washed and drained
- 1 green chili, slit in between (OR 1/2 tsp. red chilli powder)
- salt (to taste)
- 1 bay leaf
- 2 green cardamoms
- 1 -2 clove
- 1⁄2 lemon, juice of
- 1⁄8 teaspoon turmeric powder
- 1⁄2 cup bell pepper, cut in thin strips (red, green and yellow)
- 1 bunch cilantro, finely chopped (for garnishing)
- Boil the lentils in 2 cups of water for about 30 minutes.
- Add the Basmati rice, salt to taste, lemon juice (in order to retain the colour of the rice and to keep the grains fluffy as well as for its great flavour, lemon juice is added) and another cup of water.
- Cook for 15 minutes.
- Boil the cauliflower florets in water to which turmeric powder has been added.
- In the meantime while the lentils and rice is being cooked, heat oil in a large skillet.
- Add the cinnamon stick, bay leaf, cloves and cardamoms.
- Stir-fry for a minute until fragrant.
- Add the sliced onion and slit green chilli/red chilli powder.
- Saute until the sliced onion turns golden-brown.
- Add the red, yellow and green bell pepper strips.
- Saute for a few seconds.
- Add the chopped tomato, green peas, mushrooms and boiled cauliflower florets; mix well.
- Cook on medium-flame for 10 minutes, stirring on and off, until all the veggies are cooked completely.
- Add the cooked rice-lentil mixture.
- Garnish with cilantro.
- Serve hot (preferably, immediately!) with low-fat yogurt or your favourite raita!