- 400 g lentils
- 2 litres water
- 6 tbsp clarified butter or (ghee)
- ¾ cup onions, sliced
- 2 dried red chillies, chopped
- 1 tsp minced garlic, chopped
- 1 pinch of salt
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp jimbu (Nepalese spice)
- 1 tbsp fresh ginger slices or paste
- 400 g basmati or long grain rice
- 2 tsp butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Wash lentils and soak for 10 minutes. Remove lentils that float to the surface and drain. Add drained lentils to 1 litre of fresh water and bring to the boil.
In a small pan, heat clarified butter and fry onions, chillies and garlic. Add onion mix to boiling lentils. Add salt, spices and ginger paste. Reduce heat, cover and simmer for 20-30 minutes, until lentils have a thick, soft consistency.
Wash rice and soak in 1 litre of water for 5 minutes. Boil rice over medium heat for 10-15 minutes. Stir once thoroughly. Add butter and stir again.Turn the heat to low and cook, covered, for 5 minutes.
Serve rice and lentils in separate dishes, with a side of salad, chutney and roasted papadums.