Step-by-Step Guide to Prepare Ultimate Kedgeree with brown lentils - Mauritian style

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, kedgeree with brown lentils - mauritian style. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Kedgeree with brown lentils - Mauritian style is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Kedgeree with brown lentils - Mauritian style is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have kedgeree with brown lentils - mauritian style using 18 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Kedgeree with brown lentils - Mauritian style:

1. Make ready 1 cup rice
2. Prepare 1/2 cup brown lentils (boiled) or Mung Dhal
3. Make ready 1 medium size onion - chopped
4. Get 1 small leek - sliced
5. Prepare 1 carrot - cut into cubed
6. Take 1 courgette - cut into cubes
7. Get Small piece of butternut squash or pumpkin -cut into small cubes
8. Prepare 1 Tbs ghee to cook and little extra to add to the finished dish
9. Make ready 1 Tbs vegetable oil
10. Prepare leaves Few curry
11. Get 1/2 tsp cumin seeds
12. Prepare 1/2 tsp cumin powder
13. Prepare 1/2 tsp coriander powder
14. Take 1/2 tsp turmeric powder
15. Prepare leaves Few bay
16. Make ready 1 tsp Ginger garlic paste
17. Make ready Bunch fresh coriander - chopped
18. Get Note you can add other vegetables of your choice

Instructions to make Kedgeree with brown lentils - Mauritian style:

1. Start by pre-cooking the lentils and rice.
2. Wash the lentils and rice, place in a pressure cooker with enough water, season with salt.
3. Add bay leaves and cook until one whistle. Remove from hob and set aside.
4. In a deep heavy pan, add ghee and oil place on medium heat.
5. Add onion, chopped leek and cook for one minute.
6. Leaving on low heat, add the spices and cook slowly to avoid them burning.
7. Add the chopped vegetables. Season with salt, cover and leave to cook for 5 minutes.
8. Now add the pre-cooked rice and lentils to the vegetables.
9. Add some water or vegetable stick if it's too thick.
10. Cover and leave to simmer for another 15-20 minutes.
11. Stirring in between to allow through cooking.
12. Taking care not to vigorously stirring otherwise you will end up with a mushy dish.
13. Check to seek if all cooked. Taste and adjust seasonings.
14. Turn the heat off, add the remaining ghee followed by the chopped coriander.
15. Cover and leave to rest for a few minutes before serving.
16. Serve warm on its own or with a nice chutney of your choice.

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