Créé avec l’IA
Mahatma Gandhi's Delight
45 min 558 kcal par portion Facile
Ingrédients
4 Portions
- Dry basmati rice200 g
- Dry red lentils200 g
- Olive oil2 tablespoons
- Cauliflower florets500 g
- Green peas300 g
- Tomatoes300 g
- Onion200 g
- Fresh ginger15 g
- Ground cumin2 teaspoons
- Ground coriander2 teaspoons
- Ground turmeric1 teaspoon
- Lemon juice30 ml
- Fresh cilantro15 g
- Salt1 teaspoon
- Water1200 ml
Instructions
- 1
Rinse the basmati rice under cold running water until the water is mostly clear. Rinse and drain the red lentils separately.
- 2
Finely chop the onion, tomatoes, and fresh cilantro. Peel and grate the ginger.
- 3
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until soft and lightly golden.
- 4
Add the ginger, ground cumin, ground coriander, and turmeric. Cook for 30–60 seconds, stirring continuously, until fragrant.
- 5
Add the chopped tomatoes and salt. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and form a thick sauce.
- 6
Stir in the rinsed lentils, cauliflower florets, and 800 ml of the water. Bring to a boil, then reduce the heat, cover, and simmer gently for 10 minutes.
- 7
Add the rinsed rice, green peas, and remaining 400 ml of water. Stir well and return the mixture to a gentle simmer.
- 8
Cover the pot and cook over low heat for 15–18 minutes, or until the rice and lentils are tender and most of the liquid has been absorbed. Stir once or twice during cooking to prevent sticking, adding a small splash of water if needed.
