INGREDIENTS:
(SERVES 4-6)
250 G CARROTS, CUT INTO THIN ROUNDS
250 G MOOLI, PEELED, CUT INTO THIN ROUNDS
150 G WATER SPINAH, OR WATERCRESS SALT
FRESHLY GROUND BLACK PEPPER, TO TASTE
125 G COOKED LONG-GRAIN RICE
FOR THE BROTH:
2.5 LITRES WATER
30 G TAMARIND PULP
90 G RED LENTILS, RINSED AND DRAINED
1 LARGE TOMATO, QUARTERED
1-2 LARGE FRESH GREEN CHILLIES, CHOPPED
1/4 TSP ASAFOETI
OPTIONAL 1 TSP SALT
PROCEDURE:
1) PUT ALL THE INGREDIENTS FOR THE BROTH IN A LARGE
PAN. BRING TO THE
BOIL, THEN SIMMER FOR ABOUT 1 HOUR. REMOVE
FROM THE HEAT AND LEAVE TO
COOL A LITTLE. STRAIN THE BROTH THROUGH A SIEVE
INTO ANOTHER PAN AND
DISCARD THE SOLIDS.
2) RETURN THE BROTH TO THE BOIL. ADD THE VEGETABLES,
SEASON TO TASTE AND
SIMMER FOR 5 MINUTES. ADD THE RICE, SIMMER
FOR 2 MINUTES, THEN SERVE
IMMEDIATELY.
