Punchnep Delight

Ingredients

• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional, for heat) 1/2 teaspoon red chili powder (optional, for heat)
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 56g, 2g
• Protein: 12g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice and red lentils separately under cold water until the water runs clear.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. 3.
   Add the chopped onion and sauté until golden brown.
4. 4.
   Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
5. 5.
   Add the coriander powder, turmeric powder, and red chili powder (if using). Mix well to coat the onions and spices evenly.
6. 6.
   Add the rinsed basmati rice and red lentils to the pot, along with 4 cups (950ml) of water. Season with salt to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice and lentils are cooked and tender.
8. 8.
   Once cooked, fluff the Punchnep with a fork and garnish with fresh cilantro.
9. 9.
   Serve hot and enjoy the delightful flavors of Punchnep.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Red lentils — Rinse the lentils well and soak them for 15 minutes before cooking to reduce cooking time and ensure even cooking.

Tips & Tricks

• For added flavor, you can toast the cumin seeds before adding them to the dish.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve Punchnep Delight with a side of yogurt to balance the flavors and add a creamy element.
• Leftover Punchnep can be refrigerated and enjoyed the next day. Simply reheat it in a pan with a splash of water to prevent it from drying out.
• Experiment with different toppings such as roasted peanuts or fried onions for added texture and flavor.

Serving advice

Serve Punchnep Delight as a main course accompanied by a side of pickles or chutneys. It can also be served alongside other Nepalese dishes like vegetable curry or grilled meats for a complete meal.

Presentation advice

Present Punchnep Delight in a large serving bowl, garnished with fresh cilantro leaves. The vibrant colors of the dish, with the yellow rice and red lentils, will make it visually appealing. Serve it family-style, allowing everyone to help themselves and savor the flavors.