Submitted by: Rita Gerada
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Servings: 4
I found this indian recipe in a health book and it is one of my son's favourite breakfast and I like to share it with you hope you like it too
1 3/4 oz. red lentils
1 bay leaf
1 c. basmati rice
4 clove ground cloves
4 tbsp. butter
1 tsp. curry powder
1/2 tsp. chili powder
2 tbsp. fresh parsley
sea salt & black pepper to taste
4 egg
Put the lentils in a saucepan add the bay leaf and cover it with cold water. Bring to the boil, skim off any foam then reduce heat cover and simmer for 25 min.or until tender, drain and discharge the bay leaf Meanwhile place the rice in a saucepan and cover with 475ml or 2 cups boiling water, Add the cloves and a pinch of salt. Cook covered for 10 min. until water is absorbed and the rice is tender, discharge the cloves. Melt the butter over a gentle heat in a large pan then add the curry and chilli powder and cook for 1 min. Stir in the drained lentils and rice and mix well until they are covered in the spiced butter,season and cook for 2 min. until heated through. Plate and garnish with parsley and quartered hard boiled eggs on top
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