• 400 g basmati rice
• 100 g dried lentils
• 250 g potatoes
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1 tsp turmeric
• 2 tsp salt
• 1 tsp sugar
• 4 tsp tomato paste
• 2 tbsp. rapeseed oil

Step 1- The rice

• Put 400 grams of basmati rice in a pot.
• Rinse the rice with clear water until the water is no longer milky, but clear.
• Then add about 1.5 times the amount of water to the rice (about 700 ml).
• Wash the plate lentils and peel the potatoes, wash them, cut them into small cubes and add everything together to the rice.
• Then add 1/2 tsp cinnamon, 1/2 tsp cumin, 1 tsp turmeric, 2 tsp salt, 1 tsp sugar, 4 tsp tomato paste and 2 tbsp canola oil to the rice and mix everything well once.
• Either you have a rice stove: Just press the button. When the rice is boiling in it, stir once carefully and then let it steam for 30 min. 
• Or you have to cook the rice in a pot:Put the rice in a pot with the water and bring to a boil. Then stir once gently and turn the temperature to low and let it steam for at least 35 min.

Step 2- The Cucumber Mint Yogurt

• Wash the cucumbers, peel them and grate them with a coarse grater.
• Sprinkle with 2 tsp of salt and let them steep for 10 min.
• Then remove the water from the cucumbers. Either squeeze the water from the cucumbers through a fine mesh strainer or squeeze out the excess water with your hands.
• In a large bowl, add the cucumbers, 2 tablespoons of mint, 2 teaspoons of lemon juice and 1 kg of soy yogurt, mix everything well and salt to taste.