Thursday, 12 September 2013

Week Two: Red Lentil Dahl with Pulao Rice

Red Lentil Dahl
·        8 cups water
·        2 cups red lentils
·        6 cloves minced garlic
·        2 Tbs freshly ground ginger
·        2 tsp ground cumin
·        1 tsp cumin seeds
·        1 tsp ground coriander
·        1 tsp garam masala
·        1 tsp sea salt
·        Lemon juice, to taste
·        Pepper and salt to taste

1.     Boil lentils with spices. Reduce heat and simmer 45 minutes.
2.     Stir frequently towards end of cooking time, adding more water if it gets too thick.
3.     Stir in lemon juice, salt and pepper.

Pulao Rice
·        2 cups basmati rice
·        2 cinnamon sticks
·        6 whole cloves
·        3 bay leaves
·        5 cardamom pods
·        1 ½ tsp cumin seeds
·        3 cups water
·        ¼ tsp salt
·        ½ cup frozen peas
·        ½ tsp saffron

1.     Cook rice with spices. Add frozen peas toward end of cooking time.
Add saffron 5 minutes before rice is fully cooked.

Don't be put off by this dish if you don't have all the spices; I have frequently made it without saffron, cardamom pods, cumin seeds and fresh ginger. It still turns out wonderfully, and it's so CHEAP once you have the spices in your cupboard. It's worth checking out the world foods section of your local supermarket to get hold of these spices, rather than the actual spice section. They tend to be cheaper there.

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