Kichree Rice and Red LentilsRachel
This is one of my favorite dishes from India--very easy on the stomach, too, so it’s good for protein when you’re feeling a little under the weather. It’s also nice for dad, since he likes lentils.
- prep time:
- 10 min
- total time:
- 1 hr
- 4 garlic cloves, minced or crushed in a press
- 3 Tbsp vegetable oil
- 2 tsp cumin
- 2 Tbsp tomato paste
- 1 cup basmati or American long grain rice
- 1 cup red lentils
- 1 tsp salt
- 3 oz butter, cut into pieces
- Plain yogurt (optional, as a side)
Put water on to boil.
Fry the garlic in the oil until it just begins to color. Stir in the cumin and tomato paste. Add the rice and lentils and stir over very low heat until all the grains are coated with the oil. Cover with four cups boiling water.
Add salt and pepper, bring to boil, and simmer covered on very low heat for about 45 minutes until the rice is very soft, adding water if necessary to ensure that it does not dry out or burn. Stir in the butter and let it melt in. Keep the lid on until ready to serve.
Serve alone or with plain yogurt as an accompaniment. You can also add a little parsley or cilantro for garnish.