An Indian dish cooked with rice and lentils, flavored with spices and served with Indian bread.
Wash and soak the rice in water for 2 hours.
In a non-stick pan, roast 1 teaspoon of cumin seeds, coriander seeds, black peppercorns, and cloves.
In the same pan, roast the black sesame seeds until they pop.
For the spice paste: blend and mix the roasted spices with the sesame seeds. Add the chopped green chili, ginger, and garlic. Grind until a smooth paste is obtained.
Heat the ghee in a pressure cooker.
Add ½ teaspoon of cumin seeds and the asafoetida.
Now add the soaked and drained rice, mix well.
Adjust salt, add turmeric, the spice paste, and 3 cups of water.
Cover and cook for 10 minutes.
Add the delicate carrot and pumpkin soup and continue cooking for another 5 minutes.
Sprinkle with crumbled legume flour triangles.
Serve hot with papadum or other Indian bread, chutney, and curd.
Serve with papadum or other Indian bread, chutney, and curd.
India
| Energy (kcal) | 255.41 |
| Carbohydrates (g) | 36.78 |
| of which Sugars (g) | 20.3 |
| Fat (g) | 7.99 |
| of which Saturates (g) | 1.95 |
| Protein (g) | 10.59 |
| Fiber (g) | 21.36 |
| Sale (g) | 0.08 |
