Shatkora Dal (Citrus-Scented Lentils) with Rice
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Ingredients
- 250 g red split lentils
- 1 shatkora (Bengali citrus)
- 300 g basmati rice
- 1 onion, finely chopped
- 2 tbsp mustard oil
- 3 garlic cloves
- 0.5 tsp ground turmeric
- 2 fresh green chillies
Nutrition (per serving)
- Calories
- 577 kcal
- Protein
- 22 g
- Carbohydrate
- 102.1 g
- of which sugars
- 6.4 g
- Fat
- 8.5 g
- of which saturates
- 1.1 g
- Fibre
- 6.8 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
If shatkora isn't available, use the zest of a grapefruit and a lime for a similar sharp, bitter edge.
- 2
Rinse the red split lentils and put them in a pan with the ground turmeric and 800ml water. Bring to the boil and simmer for 20 minutes until soft.
- 3
Meanwhile, cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 4
Cut the shatkora into small wedges and add to the lentils, simmering for a further 10 minutes until fragrant.
- 5
Heat the mustard oil in a small pan and fry the onion, garlic cloves and fresh green chillies for 6 minutes until softened, then stir into the lentils.
- 6
Serve with the rice.
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