Used Zhong sauce instead of Sriracha. No water chestnuts. Matchstick carrot and ginger. A bit of ketchup near the end of dry. Sushi vinegar, soy sauce, hoisin, Zhong. Adjust balance for flavor, volume, and sodium content. Living lettuce. Peanuts
A traditional Indian recipe for basmati rice with red lentils or Mung Dal, easy to digest, packed with fiber and warming spices. Perfect for the cold season.
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients:
- 1/2 cup long grain white basmati rice
- 1/2 cup quick cooking lentils (such as split Red lentils or Mung Dal)
- 1 tsp oil
- 1/3 tsp cumin seeds or 1/2 tsp mustard seeds
- 1/2 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 inch ginger, finely chopped
- 1 green Chili, chopped
- 1 bay leaf or 6 curry leaves (optional)
- Various spices (coriander powder, ground cumin, garam masala, turmeric, cayenne)
- 1 tomato, chopped
- 1 to 2 cups chopped vegetables
- Salt and water
Instructions:
- Wash and soak lentils and rice in hot water for 15 minutes.
- Heat Instant Pot on saute, add oil, and cook cumin or mustard seeds for half a minute.
- Add onion, chili, garlic, ginger, and a pinch of salt, and cook for 2 minutes.
- Add ginger and spices, and mix in.
- Add tomato and cook for 3 minutes, mashing larger pieces.
- Drain and add lentils, rice, water, salt, and veggies, and mix well.
- Pressure cook for 3-6 minutes (depending on desired consistency).
- Quick release pressure, and fold in chopped cilantro and lemon juice.
Tips and Variations:
- Add any blend of veggies (e.g., carrots, zucchini, cauliflower, spinach)
- Be careful not to burn spices to avoid bitterness
- Substitute white basmati rice with other whole grains (e.g., quinoa, amaranth)
