Rice and Green Lentils in Coconut Milk

Once again I have consulted my copy of World Vegetarian Classics by Celia Brooks Brown. Forgoing the simple task of deciding on a bean and soaking it the night before, I was focused on split dals and legumes, and a grain to balance it all out. This one pot creamy rice and lentil dish from Tanzania turned out to be the perfect mid-week meal solution. Like the split pea cilantro dumplings in a coconut curry I made recently, this recipe comes from the chapter on dishes from Central, East and Southern Africa. Much like a khichari in texture and spicing, the Indian influence in the Eastern region of Africa shines out here. I modified the recipe to suit my spicy tastes.

Rice and Green Lentils Cooked in Coconut Milk

Recipe by Lisa Turner Adapted from World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen Cuisine: Tanzanian Published on November 2, 2008 Simple, hearty and nourishing one-pot meal of lentils and rice simmered in a creamy Tanzanian-Indian coconut milk and spice blend Preparation: 10 minutes Cooking time: 45 to 55 minutes Print this recipe Ingredients: 1 tablespoon sesame oil 1 large onion, chopped 2 cloves garlic, minced 1-inch piece ginger, finely chopped 2 to 3 fresh red chilies, seeded and finely chopped 1 teaspoon garam masala 1/2 teaspoon cayenne 1/2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1 cup green lentils, rinsed 1 cup brown basmati rice, rinsed 2 cups water 14 oz (400 mL) can coconut milk 1 1/2 teaspoons sea salt Instructions: Heat the oil in a large saucepan over medium heat. When hot, add the onion and cook, stirring often, until it begins to brown. Now add the garlic, ginger and chilies, and continue to stir for 1 minute. Toss in the spices, stir a few times. and then stir in the lentils and rice. Pour in the water and coconut milk and add the salt. Stir to combine all the ingredients and bring to a boil. Reduce the heat to medium-low, cover, and cook without stirring for 40 to 50 minutes or until the liquid is absorbed and the lentils are soft and tender. Check the dish periodically in case you need to add more water. Makes 4 main servings

Other African dishes you might like:
Northeast African Millet Patties
Nigerian Baked Beans
African Bean and Peanut Soup
Ethiopian Lentil & Mustard Salad (Azefa)
Harira (Moroccan Chickpea and Lentil Stew)

source : www.foodandspice.com , www.kaemfret.blogspot.com , www.trendsfitness.blogspot.com , www.ferdinblog.blogspot.com

Posted by Geby Nyan on Friday, July 9, 2021 - Rating: 4.5

Title : Rice and Green Lentils in Coconut Milk
Description : Once again I have consulted my copy of World Vegetarian Classics by Celia Brooks Brown. Forgoing the simple task of deciding on a bean an...