Ingredients:
1 tablespoon canola oil or 1 tablespoon vegetable oil
1 cup chopped onions
1 tablespoon minced fresh gingerroot
1 clove garlic, minced
1/2 teaspoon coriander powder
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/8 teaspoon red chili powder ( or to taste)
1/2 teaspoon ground cumin
1 1/4 cups uncooked basmati rice or 1 1/4 cups jasmine rice or 1 1/4 cups long-grain rice
3/4 teaspoon salt
1/2 cup dry lentils
3 cups water
1 medium potatoes, peeled and diced
1 green bell peppers or 1 red bell peppers, chopped
1/2 cup green peas
3 tablespoons raisins
1 tablespoon butter (optional)
Directions:
In a large skillet or saucepan, heat the oil over medium heat.
Add the onions, and cook, stirring frequently until they have softened.
Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg, red chili powder, and cumin.
Cook for 3 minutes more, stirring frequently.
Add the rice to the saucepan and saute the rice with the spices for 2 minutes, stirring constantly.
Now add the lentils and salt into the saucepan.
Add 3 cups of water into the pan, stir.
Place the potatoes into the pan.
Bring the mixture to a boil, cover the pan and turn the heat to low.
Cook for 10 minutes.
Place the bell pepper, peas, and raisins into the saucepan.
Stir well, then cover the pan again.
Cook 10 minutes more, or until the rice, potatoes, and lentils are tender.
Stir in the butter, if desired.
Serve hot and enjoy.
Servings: 6
Time preparation: 15 min.
Time total: 50 min.