Rice With Lentils - {Mudardara}

Recipe Ingredients

1 cup	237ml	Butter or 3/4 cup oil
5 cups	312g / 11oz	Onions - sliced in rounds (large)
2 cups	474ml	Washed lentils - picked over
		Hot water - if needed
2 1/2 cups	400g / 14oz	Rice - rinsed
1/2 teaspoon	2.5ml	Ground allspice
		Salt - to taste

Recipe Instructions

To make clarified butter, heat butter in small saucepan over low heat until it melts and separates. Spoon off any foam on top. Spoon off clear clarified butter and reserve (you'll need 3/4 cup), leaving milky residue in pan. Discard residue.

Heat 1/2 cup clarified butter or oil over medium to high heat. Saute onions until pale gold, 15 minutes. Remove with slotted spoon and set aside.

Pour remaining clarified butter or oil into saucepan. Add lentils and hot water to cover. Bring to boil on medium-low heat and simmer until lentils are tender outside but center is still hard, 15 to 20 minutes.

Add rice and allspice and season with salt to taste. Stir and cook on high heat 3 to 4 minutes, then reduce heat to low and cook until rice is tender, 15 to 20 minutes, adding more water for rice to finish cooking, if necessary.

Let lentil-rice mixture sit in pot 3 to 4 minutes, then stir and pour on big plate. Stir in onions before serving.

This recipe yields 4 main-dish servings, 8 side dish servings.

Each of 8 servings: 573 calories; 278 mg sodium; 62 mg cholesterol; 24 grams fat; 73 grams carbohydrates; 17 grams protein; 2.92 grams fiber.

Source:
The Los Angeles Times, 11-03-1999

Rating

Average rating:

8.5 (2 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.