The Indian classic for vegetarians and vegans. Prepared in the KRC-130 in about 20 minutes.
Ingredients for 2 people:
1 measuring cup of red lentils
3 measuring cups of water
1 packet of strained tomatoes (200 - 250 ml)
1/2 tsp turmeric
1 garlic clove
1 thumb-sized piece of ginger
1 tsp ground cumin
Juice of half a lemon
1 tsp vegetable broth
1/2 tsp garam masala
2 tbsp sesame oil or coconut oil
1 tsp chopped parsley (fresh or frozen)
Pepper and salt to taste
Preparation:
Wash the lentils thoroughly with water. Then add 3 measuring cups of water and the lentils to the pot and press the white rice. After about 10 minutes, the lentils will have swelled. Meanwhile, finely chop the garlic and ginger and sauté them in a pan with the oil, turmeric, and cumin for 5 minutes. Then add them to the pot with the lentils. Add the spices, vegetable stock, and passata to the pot, top up with a little water (100 ml) if necessary, and simmer for another 5-7 minutes on the white rice program. Then turn off the rice cooker with the OFF button. Stir in the lemon juice and parsley and season with salt and pepper, if desired. Enjoy.
