Ingredients
- 2 small leeks
- 300 g of coral lentils
- 20 g of fresh ginger
- 2 cloves of garlic
- 1 teaspoon(s) of coriander seeds
- 1 small red pepper
- 2 tablespoon(s) of neutral oil
- 1 knob of butter
- 1 teaspoon(s) of garam masala
- 20 cl of coconut milk
- 2 tablespoon(s) of tomato paste
- 250g basmati rice
- 6 cardamom pods
- 2 cloves
Preparation
-
Peel the ginger and garlic cloves, chop them finely.
-
Cut the leeks to separate the green from the white and wash them.
-
Slice the green finely. Cut the white into 2 cm pieces.
-
Crush the coriander seeds and chilli. Heat the oil and butter in a casserole dish over medium heat. Add the garlic, ginger, leek greens, coriander seeds, chili pepper and garam masala. Leave to brown for 5 mins. Pour in the coconut milk, tomato paste, coral lentils, white pieces of leek, salt and 1 liter of water. Cook for 30 minutes over low heat, stirring regularly.
-
Meanwhile, pour the rice into a large salad bowl and cover it generously with water. Mix gently to remove its starch. Discard the water and repeat the operation at least twice.
-
Crush the cardamom pods and put them in a saucepan, along with the cloves. Heat to roast them, stirring for 2 minutes. Pour in the rice, add twice its volume of water. Cover and cook until the water is completely absorbed.
-
Then let it rest for 10 minutes, covered. Serve with the lentils.