- Prep Time:5m
- Cook Time:45m
- Total Time:50m
- Serves: 3
Ingredients
For the fried onions
- 4 tbsp. olive oil
- 1 1/2 medium red onions, finely sliced
To cook the lentils
- 3/4 c brown lentils, soaked for atleast 1/2 hr
- 2 1/4 c water
- 1/4 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1 tsp. salt
To cook the rice
- 1 c basmati rice
- 1/2 tsp. garam masala
- 1/2 c water
- 1 tsp. salt
- a handful of fresh Cilantro, chopped
Instructions
Fry the onions
- Heat oil in a 21/2 quart casserole pot with a lid. Add the sliced onions in three batches, frying them on medium-low heat until golden brown and crispy. Drain on the sides of the pan, transfer to a plate and continue frying the remaining sliced onions. Set aside.
Cook the lentils
- Drain the water from the soaking lentils, and rinse out a few times to remove all traces of leached phytic acid. (more info in post)
- Bring 2 1/4 c of water to a rolling boil in the same pan you used to fry the onions. Add the soaked lentils, 1/4 c fried onions, ground cumin, coriander and 1 tsp salt. Cover partially and cook on medium heat for 25 minutes or until the lentils are cooked soft. There will still be a little water, that's ok.
- If you close the lid completely, the water will boil over. So to prevent that, I prop the lid open slightly with a wooden spoon.
Add the rice
- Wash and rinse the basmati rice, and add to the cooked lentils. Season with garam masala, 1 tsp salt and 1/2 c more water. Cover fully and cook on medium-low heat for 10 minutes or until the rice is cooked and all the water has been absorbed.
Garnish
- Add the remaining fried onions, chopped cilantro and toss gently to mix. Serve with a refreshing side of kachumber/shirazi salad and/or vegan yogurt.
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