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Rice and Lentil Traybake

By OcadoLife
For easy comfort food, this Rice and Lentil Traybake from British-Indian chef and author Romy Gill is hard to beat. “This dish – known as khichari – is a culinary gem of Indian cuisine,” says Romy. “It’s a comforting…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

16 total
  • 75g red lentils, rinsed until the water runs clear
  • 150g basmati rice, rinsed until the water runs clear
  • 1 large carrot, diced
  • 4 salad onions (approx.), trimmed and finely sliced
  • 10 baby plum or cherry tomatoes, quartered
  • 75g frozen peas
  • 1 tsp salt
  • 1 tsp ground turmeric
  • 1 tsp ground black pepper
  • 1 tsp chilli flakes (or chilli powder)
  • 1 tsp garlic granules
  • 1 tsp ground ginger
  • 25g unsalted butter, cut into cubes
  • 1 (65g) pack mini poppadoms, to serve (optional)
  • 4 tbsp natural yoghurt, to serve (optional)
  • 4 heaped tsp Indian chilli-tomato pickle, to serve (optional)

Method

3 steps

  1. Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Tip the lentils and rice into a large roasting tin. Stir in the carrot, onions, tomatoes, peas, salt, turmeric, pepper, chilli, garlic and ginger. Scatter over the cubed butter, then pour over 1 L of just-boiled water.

  2. Step 2

    Bake for 35-45 mins or until the rice is tender, stirring halfway through.

  3. Step 3

    Serve with mini poppadoms, along with a dollop of yoghurt and pickle, if liked.