Ingredients
- 1 cup (200 g/6½ oz) long-grain basmati rice
- 1 cup (250 g/8 oz) red lentils
- 3 tablespoons ghee
- 1 large onion, sliced
- 1 teaspoon salt
- 2 teaspoons garam masala
- 3½ cups (875 ml/28 fl oz) hot water
- 1 medium onion, sliced
Method
1. Wash the rice two or three times and then drain. Wash the lentils and drain. In a large heavy-based pan, heat 2 tablespoons ghee and add the onion. Cook, stirring frequently, over low heat for 10 minutes, or until golden.
2. Add the rice and lentils and stir over the heat for 2–3 minutes. Add the salt and garam masala and stir for 1 minute, then slowly add the hot water. Bring to the boil, stirring, then reduce the heat to very low and cover with a tight-fitting lid. Cook for 20–25 minutes, checking after about 20 minutes.
3. Heat the remaining ghee in a small frying pan, add the medium onion and cook over moderate heat for 10 minutes, or until golden. Drain on paper towels. Serve the rice and lentils immediately with extra fried onion as a garnish.
