I am sure I have posted this recipe a few times already but here it goes one more time. It was selected and published by BHG magazine for it's ease and simplicity (although it is Indian inspired and most Westerners associate Indian food with a lot of complex spices and ingredients). Hope you like it.
2 cups Brown Lentils (Cooked until they are aldente, drain and reserve)
4 cups Rice (Cooked like Pasta, add a lot of water and bring it to a boil. Add salt and rice and cook it until aldente and drain and reserve in a colander)
1 onion sliced thinly
1/4 tsp of cinnamon powder
1/4 tsp of black pepper powder
3 cloves of garlic finely chopped
1 jalapeno finely chopped (optional)
2 tsp cumin seeds
1/2 green bell pepper sliced
1/2 red bell pepper sliced
1/4 cup fresh cilantro finely chopped
1/4 cup fresh mint finely chopped
salt to taste
3 tbsp of oil
In a saute pan add oil. When the oil is hot add the cumin seeds. Next add the garlic and saute it for a minute. Next add the onions and fry them until slightly brown. Add jalapeno, cinnamon, black pepper and red and green bellpeppers. Saute for another minute. Next add the cilantro, mint lentils and rice and stir it all to combine. Cover and let it steam on low (on low flame) for 30-40 minutes.
We serve this with a yogurt raita. To make raita stir a chopped onion, tomato, cucumber (peeled and chopped) cilantro, squeeze of lime, salt and black pepper to two cup of plain yogurt.