Fast Guide to Serving Perfect Kedgeree with brown lentils - Mauritian style

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We hope you got insight from reading it, now let's go back to kedgeree with brown lentils - mauritian style recipe. To make kedgeree with brown lentils - mauritian style you only need 18 ingredients and 16 steps. Here is how you achieve that.

To make an extraordinary Kedgeree with brown lentils - Mauritian style, below are the components required:

1. You need 1 cup of rice.
2. Take 1/2 cup of brown lentils (boiled) or Mung Dhal.
3. Take 1 of medium size onion - chopped.
4. Get 1 of small leek - sliced.
5. Get 1 of carrot - cut into cubed.
6. Provide 1 of courgette - cut into cubes.
7. Use of Small piece of butternut squash or pumpkin -cut into small cubes.
8. Get 1 Tbs of ghee to cook and little extra to add to the finished dish.
9. Get 1 Tbs of vegetable oil.
10. You need leaves of Few curry.
11. Get 1/2 tsp of cumin seeds.
12. Prepare 1/2 tsp of cumin powder.
13. You need 1/2 tsp of coriander powder.
14. Prepare 1/2 tsp of turmeric powder.
15. Prepare leaves of Few bay.
16. Get 1 tsp of Ginger garlic paste.
17. Take Bunch of fresh coriander - chopped.
18. You need of Note you can add other vegetables of your choice.

After preparing the components, now you are ready to cook your tasty Kedgeree with brown lentils - Mauritian style by following the guidances on this section:

1. Start by pre-cooking the lentils and rice..
2. Wash the lentils and rice, place in a pressure cooker with enough water, season with salt..
3. Add bay leaves and cook until one whistle. Remove from hob and set aside..
4. In a deep heavy pan, add ghee and oil place on medium heat..
5. Add onion, chopped leek and cook for one minute..
6. Leaving on low heat, add the spices and cook slowly to avoid them burning..
7. Add the chopped vegetables. Season with salt, cover and leave to cook for 5 minutes..
8. Now add the pre-cooked rice and lentils to the vegetables..
9. Add some water or vegetable stick if it's too thick..
10. Cover and leave to simmer for another 15-20 minutes..
11. Stirring in between to allow through cooking..
12. Taking care not to vigorously stirring otherwise you will end up with a mushy dish..
13. Check to seek if all cooked. Taste and adjust seasonings..
14. Turn the heat off, add the remaining ghee followed by the chopped coriander..
15. Cover and leave to rest for a few minutes before serving..
16. Serve warm on its own or with a nice chutney of your choice..

My mum used to make this dish a lot when we were little and to. Kedgeree is a rice and smoked fish dish that originated in colonial India and is now a cherished and popular British recipe. Kedgeree began its life during the time of the British Raj as khichdi—a dish from the Ayurvedic khichari diet. From a humble dish of rice and lentils, it slowly changed into the dish we know today. Our vegetarian version also includes vegetables and nuts to produce a wonderful contrast of tastes and textures.

Recipe : Kedgeree with brown lentils - Mauritian style

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