Trishuli Mudslide Casserole

Ingredients

• 300 g basmati rice
• 2 large potatoes
• 3 large carrots
• 2 onions
• 3 cloves garlic
• 250 g dried brown lentils
• 1 can diced tomatoes (400 g)
• 1 tbsp ginger (grated)
• 2 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 red chili pepper
• 2 tbsp sunflower oil
• 1.2 l water
• 1 tsp salt
• fresh coriander (optional)

Method

1. Rinse the lentils and cook them in 1.2 liters of water for 30-40 minutes until tender.
2. Peel the potatoes and carrots, cut into large pieces.
3. Chop the onions, finely chop the garlic and ginger. Slice the chili pepper.
4. Heat oil in a large pan, sauté onion, garlic, ginger, and chili for 3 minutes.
5. Add cumin seeds, turmeric, coriander powder, and garam masala, fry for 1 minute.
6. Add potato and carrot, fry for 3 minutes.
7. Add diced tomatoes and cooked lentils (with cooking liquid). Simmer for 25 minutes until everything is tender.
8. Meanwhile, cook the rice according to package instructions.
9. Season the stew with salt.
10. Spread the rice widely on a large platter or deep plate.
11. Spoon the lentil stew in a wide, diagonal stripe over the rice, like a mudslide crossing the white landscape.
12. Garnish with fresh coriander if desired.

Serving notes

• Serve in a large dish so the mudslide is clearly visible.
• Let everyone scoop their own piece of 'land' or 'mud'.