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Masoor rice
Baked rice with whole brown lentils, peppers and tomato
A simple, nutty rice of basmati and whole brown masoor lentils, mixed with sautéed onion, capsicum and tomato and gently spiced with garam masala and turmeric, then baked so the flavours meld. Serve hot with yogurt.
- Total time
- 90 min
- Difficulty
- easy
- Serves
- 15
Ingredients
For the seasoning
Method
0/5 doneStep 1: Heat 2 ½ tbsp oil in a saucepan, add 1 tsp cumin seeds and sauté 1 onion until pink.
4 minStep 2: Add 1 tsp ginger paste, 1 tsp green chilli paste and 1 tsp garlic paste and cook for 1 minute.
1 minStep 3: Add 1 capsicum (bell pepper), 1 tomato, ½ tsp garam masala, ¼ tsp ground turmeric and 1 ½ tsp salt and cook for 1 minute on a low heat.
1 minStep 4: Add the boiled 12 oz basmati rice and half-cooked 5 oz whole masoor (brown lentils), mix well and take off the heat. Let it cool.
Step 5: Heat the oven to 350°F. Bake in a covered ovenproof dish for 30 minutes. Serve hot with yogurt.
30 min
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 5 g
- Carbs
- 26 g
- Fat
- 2 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does masoor rice take?
- About 90 minutes in total: 40 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 15 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of basmati rice?
- Any long-grain rice, same amount.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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