Email
Print
Ingredients
For 4 Serving(s)
lentils-with-rice-aeesh-al-dal
- 4 T butter
- 1 c basmati rice
- 2 3/4 c water
- 1/2 t cumin
- 1/2 t ginger
- 1/8 t cardamom
- 1 t cayenne pepper
- salt and freshly ground black pepper
- 4 T olive oil
- 2 onions
- 1/2 t cinnamon
- 4 T plain yogurt
- 1/2 c lentils
Lentils with Rice (Aeesh Al Dal) Directions
- Over medium heat, melt the butter in a 2-quart saucepot. Add the rice and stir to coat well. Add the lentils, water and spices through the salt and pepper and bring to a boil. Cover the pot with a tight-fitting lid, reduce heat to a simmer and cook about 35 minutes. Check to be sure lentils are tender, then turn off heat and let steam, covered for 15-30 minutes. Meanwhile, heat the olive oil in a heavy skillet. Add the sliced onions and cook slowly until they are soft and golden. This will take 20-30 minutes; be sure not to let them burn. Turn the lentil-rice mixture onto a serving platter and spread the onions evenly over the top. Sprinkle the cinnamon evenly over all. Pass the yogurt to drizzle over and stir in as desired.