Rice and Lentils with Curry Leaves and Ginger (Ven Pongal)

I adored this. Simple to assemble -- and in fact, this is a one-pot assembly that made it even easier. (OK - if you toast the spices in advance, which you should, it's a two pot dinner + one mortar.) A quick dinner that lasted us several days as leftovers. Also ate it for breakfast with a poached egg on top. Would be delicious warm in a pita.

Rice and Lentils with Curry Leaves and Ginger
(Ven Pongal)
Cooking Light, May 2008

1/4 tsp canola oil
2 tsp cumin seed
1 tsp peppercorn
1/2 c red lentils, dried
4 c water
1 c rice
3/4 tsp coarse salt
1/2 tsp turmeric
1/4 c cilantro, chopped
12 curry leaves

Heat oil in a small saucepan over medium. Add cumin seeds and peppercorns. Cook 30 seconds, or until cumin turns reddish brown. Transfer to a mortar and crush.

Rinse lentils under cold water until water runs clear. Combine lentils, 4 c water, and rice in a large pot. Stir in cumin mixture, salt, and turmeric and cook 5 minutes. Cover, lower heat, and cook 10 minutes, stirring once. Remove from heat and let stand, covered, 10 minutes. Stir in cilantro and remaining ingredients.

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