Warm Indian rice, lentil and vegetable salad

Recipe from: 10/1/2000 12:00:00 AM
Ingredients 23
Servings 4
Time

Ingredients

  • 625
    ml
    water
  • 3
    whole cardamom seeds
  • 2
    whole allspice berries
  • 1
    bay leaf
  • 5
    ml
    salt
  • 250
    ml
    basmati rice
  • 125
    ml
    dried lentils, cooked and drained
  • 15
    ml
    butter
  • 3
    medium onions, thinly sliced
  • SPICED VEGETABLES
  • 10
    ml
    oil
  • 1
    clove garlic, crushed
  • 6
    courgettes
  • 2
    medium carrots
  • 10
    ml
    mild curry powder
  • 5
    ml
    turmeric
  • 2
    ml
    ground ginger
  • 2
    ml
    ground coriander
  • 2
    ml
    ground cumin
  • 800
    g
    whole tomatoes in tomato purée, chopped into the purée
  • 15
    ml
    soft brown sugar
  • salt and ground black pepper
  • fresh coriander or parsley (to garnish)
 

Method

 
In a large saucepan, bring the water, spices, salt and rice to the boil. Cook according to packet instructions until just done. Remove the whole spices and mix the rice and lentils together. Meanwhile, preheat the oven to 200 ºC (400 ºF) and butter a 25 cm cake tin. Melt the 15 ml butter and slowly sauté the onions for about 15 minutes until a deep golden brown. Season to taste and spoon into the prepared cake tin. Spoon the rice mixture on top and press down firmly with a large spoon. Cover with a double layer of aluminium foil and bake for 25 minutes. Meanwhile, prepare the vegetables. Heat a medium saucepan and add the oil. Sauté the garlic and courgettes and carrots (cut into 5 cm sticks) until softened. Reduce the temperature, add the spices and sauté for another minute. Add the rest of the ingredients and stir through until the sauce just begins to thicken and the vegetables are just done, about 10-15 minutes. Taste and season if necessary. Remove the rice mixture from the oven at the end of the baking time, remove the aluminium foil and stand for a few minutes. Place an inverted plate on top of the cake tin and turn the rice mixture out on to the plate, loosening any onion rings that are stuck to the cake tin and adding them to the rice. Spoon the hot vegetable mixture on top of the rice and garnish with fresh coriander leaves or parsley. Serve as part of a buffet with fresh bread, salads and chutney. Serves 4-6.
 

Read more on: starch  |  bake
 

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