This simple but delicious vegetarian rice dish is the ultimate comfort food, and in fact is the inspiration for the traditional Brit-dish Kedgeree

Prep Time

10 mins mins

Cook Time

45 mins mins

Total Time

55 mins mins




  • 1 cup Laila Basmati Rice
  • cup moong daal (lentils)
  • 1 small onion (sliced)
  • 1tbsp tinned tomatoes
  • 1 tsp salt


  • Begin by soaking the daal (lentils) and rice separately for an hour.
  • In a pan, heat the oil and add the onions. Fry the onions until they are golden brown.
  • Once they have browned, add one tablespoon of tomatoes and a teaspoon of salt.
  • Once this has mixed well, put two mugs of water in the pan along with a pinch of cumin powder. Bring this to the boil.
  • Drain the daal and place it in the boiling water.
  • Put the lid on for ten minutes and leave it to simmer on a low heat.
  • When the daal is half cooked, add the rice but do not add any more water.
  • Put the lid back on and let this cook on high heat for ten minutes.
  • Turn the heat down and steam the rice by placing a wet tea towel over the pan and putting the lid on.
  • Leave this for fifteen minutes and then serve.
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