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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat half the butter or oil (2tbsp) in a large, heavy pan, then add the lentils and stir over a medium heat for a couple of minutes. | 2. Add the water, bring to the boil, then reduce the heat and simmer for 15 minutes. | 3. Add the rice, cumin and allspice, then return to the boil and mix well. | 4. Reduce the heat and simmer until the lentils and rice are tender and all the liquid has been absorbed (probably about 15-20 minutes). Keep an eye on it - depending on the type of rice and lentils you use, you may need to add more water. When cooked, season to taste with salt and pepper. | 5. Meanwhile, heat the remaining butter or oil in a small frying pan, and fry the sliced onions until they are dark golden in colour, adding the garlic towards the end of the cooking. | 6. When ready to serve, mix about three-quarters of the fried onion into the rice and lentil mixture, then transfer the mixture into a large serving dish. Pour the yoghurt on top, and garnish with the remaining fried onion. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
green lentil	8	ounces	washed	201.7333	0.0	44.88	1.1333
water	1 1/4	1/4		0.0	0.0	0.0	0.0
rice	8	ounces	washed	832.3411	172.9319	17.1004	7.2575
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
allspice	1	teaspoon	ground	4.997	1.3703	0.1157	0.1651
salt				-	-	-	-
pepper				-	-	-	-
garlic clove	1		crushed	201.7333	0.0	44.88	1.1333
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
yoghurt	8	fluid		201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.