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What You Need:
(To Serve: 8)
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8 peppercorns
8 cardamom seeds (the black ones inside the white pod)
1 bay leaf
1 piece ginger root
8 cups lentils
1 large onion, thinly sliced
1 cup raw rice
2 tablespoons oil or butter
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Translate this recipe:
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| How To Cook: |
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1. Tie the peppercorns, cardamom seeds, bay leaf, and ginger in a piece of clean, washed cheesecloth. Put it into the bottom of a large covered casserole. Pour in the lentils and 3 cups of water.
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2. Cook, covered, in the microwave oven for 30 minutes, stirring occasionally. Add the onion, rice and oil.
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3. Cook, covered, 20 minutes more in the microwave oven or until the rice is tender and the water is absorbed, stirring occasionally.
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4. If more water is needed before the end of the cooking period, add whatever amount is needed to get the rice tender. Remove and discard the spice bag.
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