|
2 cups rice (Basmati or Long grain preferred)
4 cups (1 lt) water
1 tsp butter (optional)
Lentils (Dal)
1½ cups lentil (any kind)
4 to 5 cups of water (depends preference of your consistency of liquid)
½ tsp turmeric
1 tsp garlic, minced
6 tbsp clarified butter (ghee)
3/4 cup sliced onions
2 chillies (dried red chilies preferred) (depends on your preference)
Salt to taste
OPTIONAL
¼ tsp (pinch) asafetida
¼ tsp (pinch) jimbu
1 tbsp fresh ginger paste
Preparation
Rice:
1 Wash rice and soak for 5 minutes.
2 Wash rice and soak for 5 minutes.
3 Boil the rice over medium heat for about 10 -15 minutes. Stir once thoroughly. Add butter to make rice give it taste as well as make it soft and fluffy.
4 Turn the heat to low and cook, covered, for 5 more minutes until done
Lentils:
5 Wash lentils and soak lentil for 10 minutes.
6 Remove anything that float on the surface after it and drain extra water.
7 Add drained lentils in fresh water and bring to a boil again. Add all spices.
8 Reduce the heat and simmer, covered, for 20 to 30 minutes until lentils are soft and the consistency is similar to that of porridge.
9 In a small pan heat the remaining of butter and fry the onions, chilies and garlic.
10 Stir into the lentils few minutes before you stop boiling. Serve with rice.
|
|
0 comments:
Post a Comment