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indian rice & dal

This is one of my favourite dishes. I love the bright curried lentil sauce and the soft fragrance of the basmati rice. Together theyre addictively aromatic and one of the all-time great flavour combinations. Best of all, this dish is loaded with healthy goodness!
Serving: Serves 4

ingredients
for the dal: 3 cups water 1 cup red lentils or yellow s lit eas 1 onion, diced 2 cloves garlic, minced 1 tablespoon curry owder a sprinkle or two sea salt 1 !ala eno e a handful cho for the rice: 2 tablespoons Butter 1 onion, minced 2 or 3 cloves garlic, minced 1 cup basmati rice 2 cups water a sprinkle or two sea salt and freshly ground e er er, finely minced ed cilantro

instructions
"a#e the dal first because the lentils ta#e longer to coo# than the rice. $lace the water, lentils, onion, garlic, curry owder and salt in a sauce an with a tight-fitting lid. Bring everything to a simmer over medium-high heat and then reduce the heat to

low%!ust enough to maintain the simmer. &over and continue coo#ing for '( minutes or so. )hile the dal coo#s, ma#e the basmati rice. "elt the butter in another small sauce an with a tight-fitting lid. *dd the onion and garlic and saut+ for a few minutes until they !ust begin to turn golden brown. *dd the rice and continue coo#ing for a few minutes longer, stirring constantly. This is #nown as the ilaf method, and it hel s ensure that each finished rice grain will be tender and distinct. *dd the water and bring it to a simmer. ,eason the wor#s, cover and coo# over low heat until the water is absorbed and the rice is tender, about -. minutes. /et stand for . minutes or so before serving. *fter the dal has simmered for '( minutes or so, remove the lid and stir. &ontinue simmering, artially covered, until the lentils brea# down into a thic# ur+e, another -( minutes or so. Taste and add a bit more salt if you li#e. ,tir in the !ala e0o e er and cilantro and serve immediately over the basmati rice.

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