Lugnande Linsgryta med Kryddiga Gröna Bönor och Ris

Instructions

1. Prepare the ingredients

   Rinse the yellow lentils thoroughly until the water runs clear. Dice the red onion, chop the tomatoes, mince the garlic, grate the ginger, and slice the green chili. Peel and dice the potatoes, and chop the green beans into bite-sized pieces.

2. Cook the lentil dal

   20min

   Add rinsed lentils to a pot with 500 ml of water. Bring to a boil, then reduce heat and simmer. Add turmeric and salt. Cook for about 20 minutes or until the lentils are soft and mushy. Stir occasionally.

3. Make the dal tadka (tempering)

   Heat 1 tbsp olive oil in a pan. Add mustard seeds and let them pop. Then add chopped onion, garlic, ginger, green chili, and tomatoes. Sauté until soft. Add cumin, coriander, and stir well. Add this mixture to the cooked lentils and stir to combine.

4. Cook the spiced green beans and potatoes

   15min

   Heat 1 tbsp of olive oil in a pan. Add dried red chilies, then the diced potatoes. Cook for 5 minutes, stirring occasionally. Add chopped green beans, turmeric, cumin, and coriander. Continue cooking until veggies are soft but not mushy.

5. Cook the rice

   15min

   Rinse basmati rice under cold water. Add to a pot with double the amount of water (300 ml for 150g rice). Bring to a boil, then reduce heat and simmer covered for about 10–12 minutes or until fluffy. Let it rest 5 minutes off heat.

6. Plate and serve

   Spoon the fluffy basmati rice onto a plate. Ladle the warm lentil dal next to it, and add a generous portion of the spiced green beans and potatoes on the side. Garnish with fresh herbs if desired and serve hot.