Tag Archives: roast courgettes

05May/15

Rice, leeks, chanda dal with roast courgettes

Rice, leeks, chana dal with roast courgettes(6)

Of all the grains available to us, rice and wheat are the most commonly used and most versatile of all.  With a little creativity you can go a long way with rice and produce some amazing and healthy meals. Rice freezes well and any leftover can be produced another day for a quick meal with a side dish of veggies! In addition, there are many different types of rice available; Basmati rice, long grain, brown, black, red etc etc… In countries where rice is a staple, white rice is the most commonly used type, but most dishes can be adapted to brown rice, bearing in mind that the cooking time for brown rice is longer.

A while back I posted rice with chana dal.  This is a variation with leeks which I prefer, not only for the sweetness of the leeks but also because it makes the rice a complete all in one meal.  Roasted some courgettes while the rice was steaming ….roast aubergines also go very well with this rice.  Rustle up a simple salad and you have a meal friends and family will love.  In fact, it is a perfect dish to serve if you are having friends over as the chana dal can be cooked the day before and if you fried the leeks too, all you would need to do on the day is boil the rice and layer with dal and leeks – Voila, dinner is served!

4-5 servings

Ingredients

100 grams chana dal (soak for an hour if possible)
3 cups water
¼ teaspoon baking soda
300 grams Basmati rice (soaked for an hour)
2 large or 3 medium leeks, thinly sliced
4 tablespoons oil
1 teaspoon kala zeera (black zeera available from Asian stores or online)
2 teaspoons curry powder
½ teaspoon turmeric
4 cloves garlic, finely chopped
2 inch piece of ginger, finely chopped
3 tablespoons natural soya yogurt (I use Sojade available from health food shops and Planet Organic)
Salt

Method

  • Cook the chana dal in 3 cups of water with baking soda until cooked but whole (keeps it shape) – set aside
  • Fry the leeks in 2 tablespoons oil until translucent – about 10 minutes (remove the leeks and set aside)
  • In the same pan, add 1 tablespoon oil and add kala zeera, after 30 seconds add curry powder, turmeric, garlic, ginger, yogurt and quarter teaspoon salt
  • Fry these on low heat for 5 minutes – you may need to add a small splash of water while frying
  • Add chana dal (having drained the water) and gently stir into the spices

Rice, leeks, chana dal with roast courgettes(3)

  • Rinse the rice and bring to boil in a large, deep pan with lots of water and 1 teaspoon salt
  • When it comes to the boil, lower heat to medium and cook for about 3-4 minutes until cooked but not soft – al dente
  • Strain the rice in a colander
  • In a large, deep saucepan put 3 tablespoons of water and 1 tablespoon oil
  • Put one-third of the rice into the pan, spoon the chana dal and spice mixture and lay the leeks on top
  • Place cherry tomatoes on the leeks and cover this with the remaining rice

Rice, leeks, chana dal with roast courgettes(4)

  • Cover the lid with a tea cloth and steam rice on low heat for about 15-20 minutes
  • Serve with roast courgettes

Roast courgettes

  • Thinly slice two courgettes (keep the skin on)
  • Drizzle a little olive oil and some sea salt and roast in a hot oven for about 20-25 minutes, turning once
  • You could grill the courgettes if you prefer