Anuradhapura Rice Plate

Ingredients(for 1 traditional rice plate with curries and sambol)

• 1 cup Sri Lankan red rice (Heenati or Suwandel variety)
• 1/2 cup Split red lentils (parippu) (Rinsed well)
• 1 cup Long beans (or green beans) (Sliced)
• 1 small Eggplant (brinjal) (Cubed)
• 1 medium Carrot (Sliced)
• 1/2 cup Fresh grated coconut (For pol sambol)
• 1 small Onion (Finely chopped)
• 2 Green chili (Sliced)
• 1 sprig Curry leaves (Fresh preferred)
• 1/2 tsp Mustard seeds
• 1/2 tsp Turmeric powder
• 1/2 cup Coconut milk (Light)
• to taste Salt
• 1/4 tsp Black pepper
• 1 Lime (For sambol)

Instructions

1. 1

   Rinse the red rice thoroughly. Cook with 2 cups of water until tender but not mushy, about 15-20 minutes. Fluff and set aside.

   15-20 minutes

   Using Sri Lankan red rice adds authentic flavor and extra nutrients.

2. 2

   Simultaneously, cook split red lentils in a saucepan with 1.5 cups water, turmeric, and salt until soft. Add coconut milk and simmer for 2 more minutes to finish the parippu curry.

   10 minutes

   Do not overcook the lentils to retain texture.

3. 3

   Heat a nonstick pan. Temper mustard seeds and curry leaves in a teaspoon of coconut oil. Add onions, green chili, and sauté until fragrant.

   3 minutes

   Tempering spices enhances the aroma and flavor.

4. 4

   Add sliced beans, carrots, and eggplant to the pan. Sprinkle with turmeric, salt, and pepper. Stir-fry for 5 minutes, then cover and cook until vegetables are just tender.

   7 minutes

   Keep vegetables slightly crisp for better texture and nutrients.