Ingredients
- ½-1 tsp garam masala
- 1/8 tsp salt
- 5 dried bay leaves
Dhal
- 100g split red lentils
Rice
- 100g basmalti rice
- 30ml extra virgin olive oil
- Pinch of salt
Vegetables
- 300g sweet potatoes, cut into 2cm cubes
- 300g cauliflower, cut into 2cm cubes
- 100g aubergine, cut into 2cm cubes
- 1 small green pepper, cut into 3 cm cubes
- 200g courgette, cut into 2 cm cubes
- 2 medium onions, cut into 1cm strips
Masala
- 4-6 green chillies
- 4 cloves garlic
- 5cm root ginger, roughly chopped
- Pinch of salt
Method
- Put all the ingredients for the masala into a blender and whiz until a smooth paste
- Rinse the rice and lentils 3 times in warm water and drain. Heat the oil for the rice in a large pan over a high heat for 30 seconds, then add the rice, lentils, salt and masala paste and gently fry for a minute before adding 650ml boiling water.
- Boil the rice and lentils uncovered over high heat for 10-11 minutes, until almost all the water has evaporated and it starts to look dry; especially at the bottom. Put a large piece of foil over the top of the pan and cover with the lid to seal. Reduce to the lowest heat and cook for further 5 minutes, then set aside but leave covered.
- Add 1/3 of the rice and lentils back into the pan , then add half the vegetables. Add another layer of rice followed by the rest of the vegetables, then the final 1/3 of the rice.
- Put the large piece of foil back over the top and cover with the lid to seal. Place on high heat for 30 seconds, then reduce to the lowest heat and cook for 18-20 minutes. Turn off and set aside to rest for at least 10 minutes.
- Serve piping hot ensuring that each serving gets a spoonful from top to bottom to incorporate all the layers
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