Half an Hour to Cooking Extraordinary Kedgeree with brown lentils - Mauritian style
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To prepare an extraordinary Kedgeree with brown lentils - Mauritian style, here are the materials required:
- Take 1 cup of rice.
- Provide 1/2 cup of brown lentils (boiled) or Mung Dhal.
- Prepare 1 of medium size onion - chopped.
- Use 1 of small leek - sliced.
- Prepare 1 of carrot - cut into cubed.
- You need 1 of courgette - cut into cubes.
- Take of Small piece of butternut squash or pumpkin -cut into small cubes.
- Provide 1 Tbs of ghee to cook and little extra to add to the finished dish.
- You need 1 Tbs of vegetable oil.
- Prepare leaves of Few curry.
- Get 1/2 tsp of cumin seeds.
- Use 1/2 tsp of cumin powder.
- Take 1/2 tsp of coriander powder.
- Provide 1/2 tsp of turmeric powder.
- Provide leaves of Few bay.
- You need 1 tsp of Ginger garlic paste.
- Use Bunch of fresh coriander - chopped.
- Provide of Note you can add other vegetables of your choice.
After preparing the components, next you are ready to cook your tasty Kedgeree with brown lentils - Mauritian style by following the guidances below:
- Start by pre-cooking the lentils and rice..
- Wash the lentils and rice, place in a pressure cooker with enough water, season with salt..
- Add bay leaves and cook until one whistle. Remove from hob and set aside..
- In a deep heavy pan, add ghee and oil place on medium heat..
- Add onion, chopped leek and cook for one minute..
- Leaving on low heat, add the spices and cook slowly to avoid them burning..
- Add the chopped vegetables. Season with salt, cover and leave to cook for 5 minutes..
- Now add the pre-cooked rice and lentils to the vegetables..
- Add some water or vegetable stick if it's too thick..
- Cover and leave to simmer for another 15-20 minutes..
- Stirring in between to allow through cooking..
- Taking care not to vigorously stirring otherwise you will end up with a mushy dish..
- Check to seek if all cooked. Taste and adjust seasonings..
- Turn the heat off, add the remaining ghee followed by the chopped coriander..
- Cover and leave to rest for a few minutes before serving..
- Serve warm on its own or with a nice chutney of your choice..
It is a popular breakfast option in England, and in Scotland it is traditionally prepared with smoked haddock. Like curry, mulligatawny, Worcester sauce and a slew of other English foods, kedgeree was born of England's colonisation of India. 'Kedgeree has always been a favourite comfort food of mine, so much so that we served it at our I tend to make my kedgeree with smoked haddock and keep it simple, but here, I have used cooked Kedgeree originated from the Indian khichiri, a dish of rice and lentils, and the recipe I have given is. Fishy breakfast dish that must be served generously. From colonial India to grand Victorian breakfast tables, kedgeree has a long history and is believed to originate from "khichari", an Indian dish of rice and lentils. Kedgeree is a popular English breakfast dish.
Recipe : Kedgeree with brown lentils - Mauritian style
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step by step to make Kedgeree with brown lentils - Mauritian style
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