In the Levant, Rice and lentil pilaf is vegetarian comfort staple. Mahavira’s Feast is the perfect spice for this beloved and quick dish.
2 TBL olive oil
1 TBL ghee or butter
1 large onion, diced
2 tsp Mahavira’s feast
1 TBL garlic minced
1 TBL ginger grated
1 green or red tomato or tomatillo, diced
1 cup dried whole lentils. Soaked in warm water for 30 minutes. Then, washed well and drained.
1 cup basmati rice, washed and drained.
2 cups vegetable stock or water
Squeeze of lemon
2 TBL chopped parsley
Heat up big pot on medium heat, add olive oil and ghee.
Add onion and cook slowly for 20 minutes on medium heat, stirring occasionally.
Add Mahaviar’s Feast spice and cook for two minutes.
Add ginger and garlic and cook for two minutes
Add tomato and cook for 5 minutes or until spice and oil separate a bit.
Add lentils. season with salt and stir to cook for a few minutes.
Add rice and mix.
Add stock, bring to a boil. Cover and lower heat. Simmer for 15 to 20 miutes or until liduid is absorbed and lentils are tender.
Remove from heat, stir in lemon juice and chopped parsley
Serve with a Tomato cucumber basil salad and plain yoghurt