Remember back in the day when I used to post recipes on here? I know, right! I mean, seriously, what happened to that? I can’t remember the last time I stuck up something new to eat (I just checked, it was January 12th!). I’m telling you, for someone who wants to start a dedicated food blog it’s a pretty poor show and no mistake.
I mean it’s not like I haven’t been cooking, I’ve just been cooking the same ol’ same ol’ all the time, so I haven’t had anything new to share with everyone. But today when I went in the kitchen for something snacky the choice was simple; fruit, cornflakes, something involving bread, or else I had to get creative. And since fruit just wouldn’t do the trick, I had cornflakes for breakfast, and I’ve been eating far too much bread recently, I figured it was time to roll my sleeves up and try something new.
This dish is very popular among the yogis at the yoga centre (often eaten as breakfast in lieu of the ubiquitous porridge) as it’s a complete meal in and of itself. If you’re on a detox you can eat this quite happily for a few days and it should give you everything you need to survive. So I’ve been told anyway. It’s certainly full of good stuff that your body needs, and it’s pretty darn tasty to boot.
1 carrot, diced
1/3 cup rice, washed
1/3 cup yellow mung dahl, washed
1 & 1/3 cups water
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1/2 tsp ground turmeric
1/2 tsp ground coriander
a splash of oil
pinch of salt
Wash the rice and dahl together and put to one side.
Heat oil in a pan on medium/high heat until on the verge of smoking. You need it good and hot to fry the seeds. If it starts smoking just lift off the heat for a few seconds until it calms down again.
Fry the cumin and mustard seeds until the mustard seeds start to pop. Cover with the pan lid to stop bits flying everywhere.
Add the ground coriander and turmeric and stir together. Immediately toss in carrots, which should be diced very small so that they cook quickly. Stir until carrots are covered in spicy oil mix (just a few seconds).
Add the washed rice and dahl and stir until they too are well mixed with the spice and carrots. Add water.
Bring to boil and then simmer on a medium/low heat with lid on until all the water has been absorbed (basically cook as you would basmati rice). After an initial stir resist the temptation to stir again until the end. Too much agitation makes it go all mushy (see above, lol).
Once water has been absorbed add a generous pinch of salt, stir in/fluff up with a fork, then leave it to one side for a minute or so to let it all settle. This just allows the flavours to bed in and any remaining water to be absorbed.
And that’s it, you’re good to go!
This recipe makes enough for one person, or two if you have something else with it. You can also add more vegetables to it too along with the carrot. It works great with some finely diced courgette. I only had a carrot available so I just went with that. Also, a sprig on chopped fresh coriander doesn’t hurt either (in which case you’d cut down on the ground coriander).