The Mistress of Spice does it again. Here is another of her wonderful recipes.
½ cup French lentils soaked in 3 cups of water overnight
½ cup brown rice
3 tbsp grapeseed oil
1 tsp grated ginger
½ tsp turmeric
1 tsp fennel seed powder
½ tsp cumin powder
1 small yam peeled and cut into 1 inch cubes
½ tsp black pepper
1 ½ tsp salt
2 cups packed baby spinach leaves
Wash the soaked lentils in three changes of water. Drain completely and cook in a medium sized pot with 3 cups of fresh water till tender – about 25 minutes. Skim off any foam that may rise to the surface during cooking and discard. Once the lentils are cooked, drain completely and keep aside.
In the meanwhile, wash the rice in two changes of water and place in a medium sized pot with 1 cup of water and bring to a boil. Place a tight-fitting lid and cook for about 25-30 minutes. Keep aside. Heat the oil in a large skillet and add the ginger and spice powders and cook for about 30 seconds. Now add the yams and stir fry on medium heat for about 4 minutes. Add 4 -5 tbsp of water and cover with a tight-fitting lid and steam for about 5-6 minutes or till the yams are tender. Now add the brown rice, French lentils, salt and pepper and mix gently. Cook for about 2-3 minutes.
Now turn off the heat and add the spinach leaves and serve immediately.
Thanks to Aparna Khanolkar for sharing her recipes and photos with the Valley Vegetarian.