1 Onion; thinly sliced
3 cl Garlic; minced
1 ts Ginger; minced
Masala spices
1 c Channa dal
1 c Rice
14 oz Can vegetable broth
1 cn Tomatoes; diced; roasted
2 c Fresh spinach
1 c Carrot; shredded
Total time: 90 minutes
Bring the dal and 4 to 4-1/2 cups water to a boil. Reduce the heat and
cover, letting it simmer for 10 to 15 minutes. In a frying pan, cook
the onions in oil until soft; add the garlic, ginger, carrots, and
rice and cook for 3 to 4 minutes until you can smell the flavors
developing, and the rice is getting coated in oil. Add the broth and
tomatoes and about 1/2 cup warm lentil liquid. If you use brown rice,
use a little more liquid. Add the lentils and give everything a good
stir then let it come to a boil. Reduce the heat and cover until all
the liquid has been absorbed. Correct seasoning and serve.
