lentils

Khichdi – Rice with Lentils

2 Comments

Serves: 4

Syns: FREE

Time Taken: 30 minutes plus soaking time

Difficulty: Easy

Khichdi with Kheema

Khichdi with Kheema

 

Ingredients

  • 1 cup basmati rice
  • 1/2 cup yellow lentils
  • 1 onion, finely chopped
  • 1 tbsp. ginger/garlic paste
  • cinnamon stick
  • 3 whole cloves
  • 1 tsp cumin seeds
  • 1 green chilli, chopped
  • a pinch of turmeric

Method

Soak the rice and lentils in cold water for 30 minutes.

Fry the onion for around 5 minutes to soften them before adding the ginger/garlic paste, cumin seeds, green chilli, cloves, cinnamon stick and turmeric. Stir fry them for a couple of minutes before adding the rice & lentils (drain the water first) to the pan.

Mix everything well together and cover with 3 cups of boiling water. Season to taste. Cover the lid and cook the rice and lentils on a low heat for around 20-25 minutes, or until all the water has evaporated.

I like to serve this rice with kheema but it is lovely on its own too.

Chana Daal

2 Comments

Another really simple and very easy to make recipe. All my recipes that state curry powder, I use a Bassar mixture. You can get it ready made from most Asian supermarkets or make your own! I don’t know how to make my own so I buy ready made. The one I buy is quite spicy hence why I only use a bit. You can adjust the level of spiciness to your taste.

Serves: 4

Syns: FREE

Time Taken: less than 1 hour plus soaking overnight

Difficulty: Easy

Channa Daal with Boiled Rice

Channa Daal with Boiled Rice

Ingredients

  • 250g channa daal, soaked in cold water overnight
  • 1 onion, chopped
  • 1/2 tsp cumin seeds
  • 1 tomato, chopped
  • 1 tsp ginger/garlic paste
  • 1.5 tsp curry powder
  • 1 tbsp tomato puree

Method

Fry the onion till golden with the cumin seeds. Add the chopped tomato, ginger/garlic paste, tomato puree and curry powder. Fry for around 5 minutes. Add hot water if the spices start to stick to the pan, season to taste.

Drain the water off the daal and add it to the spice mix. Add enough cold water plus a little extra to cover the daal and cook for 30-45 minutes on a low heat. If the daal is too dry, add water accordingly.

Carrot & Lentil Soup

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I’ve had this recipe saved in my scrapbook for a very long time, I can’t remember where I got it from but it was online. I love the fact that it is super easy to make and it is perfect if you are following Extra Easy SP.

Serves: 4

Syns: FREE if using milk as part of your healthy extra A choice

Time Taken: less than 30 minutes

Difficulty: Easy

Carrot and Lentil Soup

Carrot and Lentil Soup

Ingredients

  • 600g carrots, coarsely grated
  • 140g red lentils
  • 1 tbsp cumin seeds
  • 1 tsp red chilli flakes
  • 1lt vegetable stock
  • 125ml milk

    Method

    Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 minutes until the lentils have swollen and softened.

    Whizz the soup with a blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste.