Indian Style Rice and Split Peas

Indian Style Rice and Split Peas  

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Serves 4

Full choice 4 pts per serving

225g dry basmati rice

100g dry red lentils

2 bay leaves

2 level tbsp tomato puree

1 tbsp milk curry powder

salt and pepper

2 medium onions, sliced into ½" (1cm) sliced and separated into rings

¼ cucumber, finely chopped

1 large mild green chilli, finely chopped

4 tbsp freshly chopped coriander

fry light

Rinse the rice and lentils and place in a large pan. Pour over 1 pt cold water and add the bay leaves, tomato puree, curry powder and seasoning. Bring to the boil, cover and simmer for 25-30 mins until all the liquid has been absorbed and the rice and lentils are tender.

Take 4 of the smaller onion rings and chop finely.  Mix with the cucumber and chilli and half the coriander and season well.  Cover the relish and chill until required.

Spray a non-stick pan with frylight and heat until hot.  Add remaining onion rings and cook 2-3 mins on each side until tender and golden.  Keep warm.

To serve, discard the bay leaves and pile the rice and lentil mixture onto 4 plates.  Top with onion rings and garnish with coriander.  Serve with the relish