How to Make Delicious Masi Saiga | Cooking with Rona and Family |

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor while being healthier.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness and color.

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Split peas are nutritious and often less expensive.

coriander leaves

🥗Healthier: parsley

💰Cheaper: cilantro

Parsley offers a similar fresh flavor.

Soak rice and lentils in water for at least 30 minutes.

Drain the soaked rice and lentils.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add mustard seeds and cumin seeds; cook until they start to pop, about 1-2 minutes.

Stir in chopped onions and sauté until translucent, about 5 minutes.

Add minced ginger and garlic; cook for 1-2 minutes until fragrant.

Mix in chopped tomatoes, green chilies, and turmeric; cook until tomatoes soften, about 5 minutes.

Add soaked rice and lentils to the pot; stir to combine with the spices.

Pour in water and add salt; bring to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes until rice and lentils are cooked through.

Remove from heat and let sit, covered, for 5 minutes.

Fluff the mixture with a fork and stir in lemon juice and chopped coriander leaves.

Serve hot with a side of curry or yogurt.

Cooking Techniques

Spice Level: