Cooking Index - Cooking Recipes & IdeasLentils And Curried Rice With Fried Onions Recipe - Cooking Index

Lentils And Curried Rice With Fried Onions

Cuisine: Indian
Type: Rice
Serves: 6 people

Recipe Ingredients

2 teaspoons 10mlVegetable oil
  Oil - for frying
1 lb 454g / 16ozOnions - sliced thin
1 cup 237mlLentils - picked over & rinsed
1 cup 160g / 5.6ozUnconverted long-grain rice
2 cups 474mlWater
2 teaspoons 10mlCurry powder
1/8 teaspoon 0.6mlCayenne
1 teaspoon 5mlSalt
1/2 cup 20g / 0.7ozLoosely packed flat-leaf parsley leaves

Recipe Instructions

Inspired by an Indian rice-and-lentil dish called khitchari.

In a large skillet heat 1/4 inch oil over moderately high heat until hot but not smoking. Fry onions in batches, stirring occasionally, until golden brown. Transfer onions with a slotted spoon to a tray and sprinkle with salt to taste.

Add lentils to a large saucepan of salted water and bring water to a boil. Cook lentils at a bare simmer until just tender, about 15 minutes.

While lentils are cooking, in a small (1 1/2- to 2-quart) saucepan cook rice in 2 teaspoons oil over high heat, stirring, for 1 minute. Add water, curry powder, cayenne, and salt and boil rice, uncovered, stirring occasionally, until surface is covered with steam holes and grains on top appear dry. Reduce heat as much as possible and cover pan with a tight-fitting lid. Cook rice 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Transfer rice to a bowl and fluff with a fork. Add lentils, drained in a sieve and rinsed gently, and parsley and toss mixture well.

Serve topped with onions. The mixture may be made 1 day in advance and kept covered and chilled. Serve warm or at room temperature.

Serves 6 as a side dish.

Source:
Madhur Jaffrey

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.