| 1 cup mixed lentils 1 tbsp coriander seeds 2 ½ tsp salt 1 ½ cups rice 5 tbsp ghee 1 onion chopped
| 6 white garlic cloves finely chopped 4 green cardamoms 2 inches of cinnamon broken 1 lb mixed vegetables chopped 1 inch ginger 1 tsp ground black pepper
| 2 green chillis chopped 2 bay leaves broken 4 oz spinach or greens 3 tomatoes quartered 4 oz Panir cheese cubes Chopped coriander leaves
|
- Fry the Panir cheese cubes until golden and set aside.
- Wash and soak the lentils for an hour. Drain and cook in water with coriander seeds and 1 tsp of salt until tender but not mushy.
- Strain and keep the liquid,
- Soak and drain the rice.
- Heat 2 tbsp of ghee and lightly fry the onions and garlic. When translucent, add the rice, cloves, cardamom and cinnamon. Fry until the rice turns opaque.
- Bring the lentils water up to 3 cups with hot water and then add to the rice with 1 ½ tsp of salt.
- Bring to the boil, cover, and simmer gently.
- While the rice is cooking, fry the chopped vegetables in 2 tsp of ghee until tender, adding the ginger, chilis, pepper, bay leaves and tomatoes.
- In a tablespoon of ghee, fry the drained lentils with chopped spinach for a few minutes. Five minutes before the rice is cooked, stir in the lentils, vegetables and fried Panir.
- Serve garnished with chopped coriander.
|
