Potato and Rice Pot in Indian Style

Ingredients

• 1 onion
• 1 Garlic clove
• 2 green chili peppers
• 4 tbsp ghee
• 0.5 tsp cumin
• 3 Cloves
• 0.5 tsp Peppercorns
• 1 bay leaf
• 1 tsp freshly grated ginger
• 400 g waxy potatoes
• 150 g red lentils
• 0.5 tsp cayenne pepper
• 0.5 tsp garam masala
• 100 g diced tomatoes (canned)
• Salt
• 2 tbsp fresh chopped coriander
• 200 g basmati rice
• 0.5 tsp turmeric
• 2 Garlic cloves
• 2 dried red chilies
• 2 tbsp Ghee
• 1 tsp fennel seeds
• 1 tsp turmeric
• 0.5 tsp cumin
• 200 ml coconut milk
• 1 tbsp fresh chopped coriander
• Salt

Instructions

1. 1.

   Peel and finely chop the onion and garlic clove. Wash the chili peppers and slice into rings. Sauté together with onion, garlic, and hot ghee. Add cumin, cloves, peppercorns, bay leaf, and ginger; cook briefly, then deglaze with about 400 ml water. Peel and halve the potatoes, then add them with lentils, cayenne pepper, garam masala, and tomatoes to the spices. Cover and simmer gently for about 25 minutes, stirring occasionally. Season with salt.

2. 2.

   Wash the rice thoroughly, combine with turmeric in a pot, and cover with about 250 ml water. Bring to a boil, then reduce heat, cover, and cook for about 20 minutes until tender. Add more water if needed.

3. 3.

   For the curry sauce, peel and finely chop garlic cloves, sauté with sliced red chilies in hot ghee. Add fennel seeds, turmeric, and cumin; cook for about 1 minute, then deglaze with 100 ml water and coconut milk. Simmer for about 10 minutes until thickened. Finally add coriander and season with salt.

4. 4.

   Plate the lentil-potato dish over the rice and serve with the curry sauce.