Ingredients
- 3 tablespoons ghee (clarified butter) or vegetable oil
- 1 onion, peeled, halved and thinly sliced into half-moons
- ½ teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 cloves
- ½ teaspoon mustard seeds
- 4 dried curry leaves, optional
- 2 teaspoons salt
- Freshly ground black pepper
- 1 cup French green lentils
- 1 cup basmati rice
- Nutritional Information
Nutritional analysis per serving (6 servings)
294 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 47 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 10 grams protein; 16 milligrams cholesterol; 474 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- In a large heavy-based saucepan, heat ghee over medium heat. Add onion slices, and sauté until softened and deep golden brown. Remove half the onions and set aside.
- Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. Add salt, and season with black pepper to taste.
- Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. Drain, then add to pan. Add 4 cups water, raise heat, and bring to a boil. Cover, reduce heat to very low, and cook for 15 to 20 minutes. Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
- To serve, fluff pilaf with a fork, and transfer to a serving bowl. Garnish with reserved onions.
Dining and Cooking