Ingredients

Method

Preparation

Wash the rice and lentils. Then parboil them in plenty of water for about 10 minutes. Drain and set aside.
Meanwhile skin the onions and chop fine.
Prepare the vegetables in the ususal way and chop into bite sized portions.
Measure out the spices.

Cooking

Warm some oil in a saucepan and fry the cumin seeds until they begin to jump.
Add the onions and stir fry until translucent, and then add the ground and whole spices and a splash of lemon juice.
Add in the hard vegetables, (carrots, swede, etc) and stir fry for a few minutes.
Add the soft vegetables and continue to cook until they are heated through.
Add the rice and lentils, and 400 ml hot water or stock.
Simmer gently for 20 minutes or longer (mushiness is fine for this dish).
Check seasoning and adjust as necessary.

To serve

Serve hot with pickles, chutneys, poppadoms, and a sauce of your choice.

Variations

Seeds: Asafoetida, sesame, sunflower, etc., mixed to your taste.
Vegetables: add a little garlic to the onion.
Vegetables: use what is avaiilable in the pantry, aubergines, courgettes, spinach, peas, etc all go well in this forgiving easy dish.
For a major variation, see Mung Bean Hot Pot.