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Categories:
canola oil cumin seeds black peppercorns red lentils water long grain rice kosher salt ground turmeric fresh cilantro ginger butter Curry
Viewed: 30 - Published at: 6 years agoIngredients
- 1/4 teaspoon canola oil
- 2 teaspoons cumin seeds
- 1 teaspoon black peppercorns
- 1/2 cup dried small red lentils
- 4 cups water
- 1 cup long-grain rice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground turmeric
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons (1-inch) julienne-sliced peeled fresh ginger
- 1 tablespoon clarified butter
- 12 medium-sized fresh curry leaves
Method
- Heat oil in a small saucepan over medium-high heat. Add cumin seeds and peppercorns to pan. Cook 30 seconds or until cumin turns reddish brown, stirring constantly. Transfer to a mortar; let cool. Crush cumin mixture with a pestle until coarsely ground.
- Rinse lentils in a sieve under cold running water until water runs clear. Combine lentils, 4 cups water, and rice in a large saucepan; bring to a boil. Stir in cumin mixture, salt, and turmeric; cook 5 minutes, stirring occasionally. Cover, reduce heat to low, and cook 10 minutes, stirring once. Remove from heat and let stand, covered, 10 minutes. Stir in cilantro and remaining ingredients. Serve immediately.
