Live A Pure Life

Veg. and Lentil Rice in Clay Pot

on April 6, 2016

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Ayurvedic principals recommend you to cook food in clay, iron, brass and copper vessels because they increase the nutrient value and flavor of food. If you are cooking your food in clay pot then 100% micro nutrient is remainin. I cooked veg. Rice in clay pot and here is recipe–

Cook time: under 30 minutes

Prep time: under 30 minutes

Ingredients

  • 1 cup basmati or any long grained rice, soaked in water for 10-15 minutes
  • ½ cup red lentil
  • ½ cup mix vegetables like carrot, green peas, beans, potato, cauli flower
  • 10-15 piece cashew
  • 10-15 dry raisin
  • 1 tsp. cumin seeds
  • 3-5 black pepper
  • I medium onion chopped
  • 1 small tomato
  • 1 bay leaf
  • 2-3 each of cloves and cardamom
  • Star anise 1-3
  • Half spoon of turmeric
  • 2 cloves garlic. Minced
  • 1-2 green chilies fine chopped
  • 1 inch ginger, peed and grated
  • 2-1/2 cups of water or vegetable stock
  • Few springs of cilantro for garnish or pomegranate seeds
  • Fresh lemon juice 1 tsp.

    Method

  1. In a skillet add 3 tsp. ghee or oil, sauté the cumin, black pepper, star anise, bay leaf, cloves, garlic, chilies, ginger along with onion and salt.
  2. Once the onions get soft add the vegetables, chopped tomato, turmeric powder, dry cumin powder, dry coriander powder. Sauté for another 1-2 minutes.
  3. Add the lentils and rice. Give it mix and sauté for another minutes until the rice gets aromatic/translucent
  4. Add the water or stock. Mix well. If you are cooking in clay pot then transfer everything in clay pot
  5. Cover and cook for 8-10 minutes or until the rice is cooked.
  6. Garnish it with fresh chopped cilantro, spring onion; even u can add few chopped mint leaves for more flavor.
  7. Squeeze some lemon to this rice to absorb the iron present in the lentils.
  8. Love pomegranate seeds so I garnished with it.

 

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