Estefanie's Curry Pilaf

Ingredients for 2 servings:

• 250 g Basmati or regular long grain rice
• 50 g chickpeas, halved (Channa Dal)
• 1 handful of peas, young green, frozen
• 2 m.-sized onion(s)
• 1 tsp mustard seeds, black (if not at hand, cayenne pepper, but tastes not as good)
• 1 tbsp pumpkin seeds, heaped
• 2 tbsp curry, medium hot (Madras)
• 1 tbsp vegetable broth, instant or 1 tsp salt
• 3 tbsp oil, light, to taste (sesame, peanut, or sunflower oil)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Indian, vegan and delicious!

This dish serves 2-3 people as a main course or as a side dish for up to 6 people. Bring water to a boil in a pot, adding either salt or vegetable stock powder. Add the rice and channa dal to the boiling water and cook until the rice is tender (note that cooking times for different types of rice vary). Add the peas 5 minutes before the end of cooking. Drain the water and set the pot aside. Add the oil to a wok (Indian: kadhai) or a large, deep frying pan and heat. Add the mustard seeds to the hot oil (careful: put the lid on, as the mustard seeds can jump) until they turn grey. Then add the onions and pumpkin seeds. When the onions are translucent, remove the pan from the heat and stir in the curry. Mix the rice with the onions and spices and fry briefly in the pan again until hot.