Red Lentil Rice [Masoor Dahl Pulao]

Or, to put it another way, Masoor dal Pulao. Just another variation on the almost infinite range of permutations on that humble but very satisfying dish, the pilaf. You can prepare elaborate side dishes if you want, but otherwise just raita and/or a couple of chutneys will be ample.



1 ½ cups vegetable stock.

¼ cup tomato paste.

½ cup basmati rice.

¼ cup red lentils.

¼ cup cooking oil or ghee.

1 medium brown onion, peeled and chopped

1 bay leaf, rib removed and finely chopped.

1 40mm square lump of ginger, grated.

1 dried chilli, finely chopped, seeds discarded [to taste].

1 tsp cumin, ground.

½ tsp cloves.

1 tsp fennel, ground.

½ tsp ground turmeric.

Salt to taste.

1 cup frozen peas.

2 spring onions, sliced thinly for garnish.

A good squeeze of lime juice to taste.



Beat the tomato paste into the vegetable stock and stir in the rice and lentils. Prepare the onion, bay leaf, ginger and chilli, mix together in a bowl and set aside. Mix the dry spices and the salt in another bowl and set aside. Set aside and allow to sit for at least 15 minutes.



Heat the oil or ghee in a skillet over a medium flame. Add the onion mixture and stir fry for a few minutes until the onion softens, then add the dry spices, cook and stir for another minute or so. Add the rice, stock and tomato mixture, the lentils and the peas. Bring to the boil stirring well, then cover tightly and reduce the heat to a simmer. Cook, covered, for 20 minutes. Let it sit, covered, for another 8 minutes then fluff it up with a fork and serve at once garnished with the spring onions and a squeeze of lime juice.


Serve with: A selection of sides.


Serves: 2.

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