Kashmiri Mesciua

Ingredients

In this Kashmiri adaptation of Mesciua, we incorporate Kashmiri spices such as fennel seeds, cardamom, and Kashmiri red chili powder to infuse the dish with the unique flavors of the region. Additionally, we use basmati rice instead of the traditional Italian rice to give the dish a Kashmiri touch. We alse have the original recipe for Mesciua, so you can check it out.

• 1 cup (200g) lentils, soaked overnight 1 cup (200g) lentils, soaked overnight
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 tablespoons ghee 2 tablespoons ghee
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 2 green cardamom pods 2 green cardamom pods
• 1 teaspoon Kashmiri red chili powder 1 teaspoon Kashmiri red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 15g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Rinse the soaked lentils and rice under cold water.
2. 2.
   In a large pot, heat ghee over medium heat. Add fennel seeds and cardamom pods, and sauté for a minute until fragrant.
3. 3.
   Add chopped onions and minced garlic to the pot. Sauté until the onions turn golden brown.
4. 4.
   Add the soaked lentils, rice, Kashmiri red chili powder, turmeric powder, and salt to the pot. Stir well to combine.
5. 5.
   Pour enough water into the pot to cover the lentils and rice by about an inch.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 30-40 minutes, or until the lentils and rice are cooked and tender.
7. 7.
   Once cooked, remove the pot from heat and let it sit for a few minutes.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lentils — Soaking the lentils overnight helps in reducing the cooking time and ensures they cook evenly.
• Basmati rice — Rinse the rice thoroughly to remove excess starch before cooking.

Tips & Tricks

• For a spicier version, add a pinch of Kashmiri red chili powder while serving.
• Serve Kashmiri Mesciua with a dollop of yogurt on top for a creamy twist.
• Adjust the consistency of the stew by adding more water if desired.
• Experiment with different lentil varieties such as red lentils or split peas for a variation in texture.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve Kashmiri Mesciua hot in individual bowls. Accompany it with warm naan bread or steamed rice for a complete meal.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in traditional Kashmiri copper or clay bowls for an authentic touch.