Ingredients
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2 teaspoons canola oil or 2 teaspoons vegetable oil
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1 teaspoon ginger, finely minced
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2 garlic cloves, finely minced
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1 small hot pepper, finely minced
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1 cup brown lentils or 1 cup green lentil, soaked, rinsed, and drained
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1/2 cup basmati rice or 1/2 cup other long grain rice
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3 cups water or 3 cups broth
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1 tablespoon curry powder
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1/2-1 teaspoon salt
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1 cup frozen peas, defrosted
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3 -4 tablespoons cilantro, chopped for garnish
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hot sauce or chutney, to taste
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1 1/2 cups onions, chopped
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1 cup diced tomato (fresh or canned)
Instructions
- Pour the oil into a medium or large saucepan with a lid over medium heat. Add the onion, ginger, garlic and pepper. Sauté for 1 to 2 minutes. Cook until onion begins to slightly soften, about 5 minutes.
- Add lentils, rice, curry powder, and water. Stir well.
- Cover the pan and bring to a boil. Reduce heat to low and simmer for 35 minutes.
- Remove from heat, add peas to pot, replace cover and let sit undisturbed for 5 more minutes.
- Add tomatoes and salt and fluff with a fork. Transfer to a serving plate. Top with cilantro. Serve immediately.