Categories: Rice recipies, daal recipies

Ingredients

• 1 cup basmati or any long grained rice, soaked in water for 10-15 minutes
• 1/2 cup red lentil (masoor dal - you can use more if you don't mind the final texture mushy. Tastes great though!)
• 1 tsp cumin / fennel seeds
• 1 medium onion, chopped
• 1 medium tomato
• 2-3 spring onions, sliced thinly
• 1 bay leaf
• 2-3 each of cloves and cardamom
• pinch of turmeric
• 2 cloves of garlic, minced (optional)
• 1-2 green chillies, thinly sliced (or as per taste)
• 1 inch ginger, peeled and grated
• 1 tsp garam masala
• 2-1/2 cups coconut milk (optional. Just replace it with vegetable stock/water instead)
• salt to taste
• few sprigs of cilantro for garnish
• fresh lemon juice to taste (optional)

Directions

1. In a skillet in 1 tsp oil (or butter) saute the cumin, bay leaf, cloves, cardamom, garlic, chillies, ginger along with onion and salt.

2. Once the onions get soft add the tomato along with turmeric and garam masala. Saute for another 1-2 minutes

3. Add the lentils and rice. Give it a mix and saute for another min or two until the rice gets aromatic/translucent.

4. Add the coconut milk/water/stock. Mix well.

5. Cover and cook for 8-10 minutes or until the rice is cooked

6. Fluff it gently. I sometimes add frozen peas to this mix too towards the end of cooking. You can add more vegetables if you want to.

7. Now to add some color and more flavor. Garnish it with spring onions and cilantro. Even mint leaves go v well with this. I squeeze some lemon to this rice for couple of reasons. Of course for the flavor. It also helps to reduce the sodium level and third – most importantly – the citrus helps to absorb the iron present in the lentils. So whenever I cook with lentils, I add lemon juice to the dish.

Email to a friend | Print this recipe | Back