Ingredients with Measurements:
- 1 cup of basmati rice
- 1 cup of red lentils
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander seeds
- 1 teaspoon of turmeric powder
- 1 teaspoon of chili powder
- 1 teaspoon of salt
- 2 cups of water
- 2 bay leaves
- 4 cloves
- 2 cinnamon sticks
- 4 cardamom pods
- 2 tablespoons of chopped cilantro
Special equipment needed:
- Large pot with lid
- Fine mesh strainer
Step-by-step instructions:
1. Rinse the rice and lentils separately in a fine mesh strainer and set aside.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the cumin seeds, coriander seeds, turmeric powder, chili powder, and salt. Cook for another 2 minutes.
5. Add the rice and lentils to the pot and stir to coat with the spices.
6. Add the water, bay leaves, cloves, cinnamon sticks, and cardamom pods to the pot and stir.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer for 20-25 minutes, or until the rice and lentils are tender and the water has been absorbed.
9. Remove the pot from the heat and let it sit covered for 5 minutes.
10. Fluff the rice and lentils with a fork and remove the bay leaves, cloves, cinnamon sticks, and cardamom pods.
11. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 7g
Carbohydrates: 60g
Protein: 12g
Fiber: 10g
Substitutions for ingredients:
- Brown rice can be used instead of basmati rice.
- Yellow lentils can be used instead of red lentils.
- Olive oil can be used instead of vegetable oil.
- Fresh cilantro can be used instead of chopped cilantro.
Variations:
- Add chopped vegetables such as carrots, bell peppers, or zucchini to the pot for added nutrition.
- Use chicken or vegetable broth instead of water for added flavor.
- Add a can of diced tomatoes for a tomato-based version of the dish.
Tips and tricks:
- Rinse the rice and lentils separately to prevent the rice from getting too starchy.
- Toasting the spices before adding them to the pot enhances their flavor.
- Letting the pot sit covered for 5 minutes after cooking allows the rice and lentils to absorb any remaining liquid and become fluffy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent the rice and lentils from drying out.
Presentation ideas:
Serve the Spicy Kanika with Lentils in a large bowl or on individual plates. Garnish with chopped cilantro for added color.
Garnishes:
Chopped cilantro
Pairings:
- Naan bread
- Raita (yogurt dip)
- Mango chutney
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
- Tandoori shrimp
Troubleshooting advice:
- If the rice and lentils are still hard after cooking, add a splash of water and continue cooking until tender.
- If the mixture is too dry, add a splash of water and stir.
Food safety advice:
- Rinse the rice and lentils thoroughly before cooking to remove any dirt or debris.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Kanika is a traditional Indian rice dish that is typically made with fragrant spices and vegetables. Lentils are often added for added protein and nutrition.
Flavor profiles:
The Spicy Kanika with Lentils has a warm and spicy flavor from the cumin, coriander, and chili powder. The lentils add a nutty flavor and the cinnamon and cardamom add a subtle sweetness.
Serving suggestions:
Serve the Spicy Kanika with Lentils as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Bangladeshi