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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the rice in the veggie broth with the butter (or oil) for 25 minutes, let it simmer covered. | 2. While the rice is cooking, boil the lentils, covered, in water until tender (about 20 minutes). | 3. When the rice and lentils are done cooking, steam the peas. DO NOT DRAIN the rice! The reason you cooked it in veggie broth is to add flavor, and the lentils and veggies will absorb the rest of the buttery broth. | 4. Mix them all together in a large bowl, add the spices, mix again, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	1	cup		-	-	-	-
vegetable broth	2	cups		324.72	52.644	11.9064	7.6752
butter	2	tablespoons		171.0	7.857	5.343	14.4
red lentil	1/2	cup		343.68	60.576	22.9536	2.0832
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
curry powder	1/2	teaspoon		3.25	0.5583	0.1429	0.1401
garam masala	1	dash		-	-	-	-
coriander	1	dash		-	-	-	-

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