1/2 cup split mooing lentils
1 cup white basmati rice
4 bay leaves
2 black cardamoms
4 shallots, thinly sliced
Water for soaking
3-4 tablespoons oil
1 tablespoon butter
INSTRUCTIONS
Place the lentils and the rice in separate containers and soak for 30 minutes.
Heat the oil and the butter on medium low heat for about 1 minute.
Add in the bay leaves and the black cardamoms and then add in the shallots and cook for about 5 minutes, until the shallot softens and begins to turn pale golden.
Drain and add in the lentils and mix well.
Add in the ginger powder, red chili powder and the turmeric and salt and then drain and add in the rice.
Cook the rice for about 4-5 minutes.
Add in the water and bring to a simmer.
Cover and cook for about 20 minutes.
Remove the cover and by now the water should be completely absorbed.
Turn off the heat and let the rice rest for 5 minutes, fluff the rice and serve.
Prep Time: 30-45 minutes (includes time for soaking)Cook Time: 35 minutes (largely unattended)
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