14 December 2012,22:15 by

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Serves :

Preparation Time :
1 hour

Cooking Time :
50 minutes

Preparation Method :

  • Rinse the lentils under cold running water and drain. Heat the ghee or oil in a saucepan, add the onions and fry gently for 2 minutes.
  • Stir in the garlic, ginger and spices and fry gently for 1 minute, stirring frequently. Add the lentils, tomatoes, aubergine (eggplant) and 600 ml/1 pint 2 ½ cups of the stock, mix well, then cover and simmer gently for 20 minutes.
  • Add the red or green (bell) pepper and cook for a further 10 minutes or until the lentils are tender and all the liquid has been absorbed.
  • Mean while, place the rice in a sieve and rinse under cold running water until the water runs clear.
  • Drain and place in another pan with the remaining stock. Bring to the boil, add the French beans, cauliflower and mushrooms, then cover and cook gently for 15 minutes or until rice and vegetables are tender.
  • Remove from the heat and leave, covered, for 10 minutes.
  • Add the lentil mixture and the cashews to the cooked rice and mix lightly together. Pile onto a warm serving platter and garnish with wedges of hard-boiled egg and coriander sprigs. Serve hot.


  • 150 grams continental lentils
  • 4 tablespoon IDHAYAM Sesame oil
  • 2 onions, peeled, quartered and sliced
  • 2 garlic cloves, peeled and crushed
  • 1 inch ginger root, peeled and chopped
  • 1 teaspoon ground turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon ground coriander
  • 2 teaspoon ground cumin
  • 3 tomatoes, skinned and chopped
  • 1 aubergine(egg plant),trimmed and cut in ½ in pieces
  • 1.75 liters boiling vegetable stock
  • 1 red or green (bell) pepper, cored, seeded and diced
  • 350 grams basmati rice
  • 125 grams French beans, topped, tailed and halved
  • 250 grams cauliflower florets
  • 125 grams mushrooms, wiped and sliced or quartered
  • 60 grams unsalted cashews
  • 3 hard boiled eggs, shelled, to garnish
  • Coriander sprigs, to garnish

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