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Kedgeree with brown lentils - Mauritian style
Kedgeree with brown lentils - Mauritian style

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We hope you got insight from reading it, now let’s go back to kedgeree with brown lentils - mauritian style recipe. To cook kedgeree with brown lentils - mauritian style you only need 18 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to prepare Kedgeree with brown lentils - Mauritian style:
  1. Get 1 cup rice
  2. You need 1/2 cup brown lentils (boiled) or Mung Dhal
  3. Take 1 medium size onion - chopped
  4. Prepare 1 small leek - sliced
  5. You need 1 carrot - cut into cubed
  6. Get 1 courgette - cut into cubes
  7. Prepare 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. Provide 1 Tbs vegetable oil
  10. Use leaves Few curry
  11. You need 1/2 tsp cumin seeds
  12. Provide 1/2 tsp cumin powder
  13. Use 1/2 tsp coriander powder
  14. Prepare 1/2 tsp turmeric powder
  15. Get leaves Few bay
  16. Provide 1 tsp Ginger garlic paste
  17. Use Bunch fresh coriander - chopped
  18. Use Note you can add other vegetables of your choice
Steps 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.

Here, we use 'Kraft Cheddar Cheese' mostly. Brown lentils in rougaille. "At the thought of a kedgeree made with smoked haddock and plenty of hard-boiled eggs," writes Elizabeth David in File this one under fusion gone horribly right. Like curry, mulligatawny, Worcester sauce and a slew of other English foods, kedgeree was born of England's colonisation of India. Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, or khichuri) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas. The dish can be eaten hot or cold.

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