Selasa, 20 Desember 2011

Dal Chawal (Indian & Pakistani lentils and rice) recipe

Makes enough for a mother, a young daughter, and a guest Active time: 20 minutes. Start to finish (including soaking): 1.5 hours



INGREDIENTS

For the lentils

  • ½ cup masoor dal, tiny split “red” lentils (really the color of orange soda)
  • 5 cups water
  • 1 teaspoon salt (for dal)
  • 5 tablespoons vegetable oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon whole cumin seeds
  • 7 cloves garlic, cut slightly smaller than pea-size
  • Dash of asafetida (also called hing)
  • 6 (or to taste) mean hot chilies, short and green, halved lengthwise
  • ½ teaspoon turmeric powder
  • ½ teaspoon salt (for spice mix)
  • ½ cup chopped cilantro (about ¼ bunch, stems partially removed)

For the rice

  • 1 cup basmati rice
  • 2¼ cups water for cooking
  • ½ teaspoon whole cumin seeds
  • 1 teaspoon ghee or butter
  • ½ teaspoon salt

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