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An Indian dish cooked with rice and lentils, flavored with spices and served with Indian bread.
Step 1 of 12: Wash and soak the rice in water for 2 hours.
Step 2 of 12: In a non-stick pan, roast 1 teaspoon of cumin seeds, coriander seeds, black peppercorns, and cloves.
Step 3 of 12: In the same pan, roast the black sesame seeds until they start to pop.
Step 4 of 12: For the spice paste: blend and mix the roasted spices together with the sesame seeds. Add the chopped green chili, ginger, and garlic. Grind until a smooth paste is obtained.
Step 5 of 12: Heat the ghee in a pressure cooker.
Step 6 of 12: Add ½ teaspoon of cumin seeds and the asafoetida.
Step 7 of 12: Now add the soaked and drained rice, mix well.
Step 8 of 12: Season with salt, add turmeric, the spice paste, and 3 cups of water.
Step 9 of 12: Cover and cook for 10 minutes.
Step 10 of 12: Add the delicate carrot and pumpkin soup and continue cooking for another 5 minutes.
Step 11 of 12: Sprinkle with crumbled turmeric and pepper legume flour triangles.
Step 12 of 12: Serve hot with papadum or other Indian bread, chutney, and curd.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Nickel to be checked · Allergens detected: Milk and dairy products and Sesame
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
