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1. Soak the dried lentils in warm water for 1/2 hour. They will double in quantity and be ready for cooking.
2. Wash and drain the rice. Soak for 20 minutes.
3. Heat the oil or ghee. Crush the garlic cloves and add to the hot oil. Sauté till light brown.
4. Add the cumin seeds, cloves, and cinnamon stick sauté for a minute.
5. Add the chopped onions and fry till golden brown. Caramelizing the onions sweetens them and adds a wonderful flavor to the recipe.
6. Add the lentils, rice, garam masala, cumin powder, turmeric powder and red chili powder. Sauté for 5 to 8 minutes.
7. Add the salt; butter chopped coriander leaves and hot water. Mix well.
8. Once the water boils, lower the heat to medium cover and cook for 20 to 25 minutes.
9. Serve hot and garnish with chopped coriander leaves. Mint chutney is a good accompaniment.
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