We’re so glad the sun is out. That means you’re out and about this weekend, probably having a good time and excited to enjoy a delicious home-cooked meal. Onion and lentil pilau is an awesome vegetable pilau to make.
Have your chicken or steak ready for those who want some meat and follow this onion and lentil pilau with family or friends. We get it, this meal just reminds you of the warmth at the coast and the exotic feelings that come with it. Perhaps this pilau is what you need to get out of a funk.
3 tbsp ghee/ vegetable oil
1 large red onion – sliced
1 cup brown lentils
1 cup pishori rice
4 cups vegetable stock
½ teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon mustard seeds
4 dried curry leaves, optional
2 teaspoons salt
Freshly ground black pepper
Parsley for garnish
- In a large heavy-based saucepan, heat oil over medium heat. Add onion slices, and sauté until softened and deep golden brown. Remove half the onions and set aside.
- Reduce heat and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. Add salt, and season with black pepper to taste.
- Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. Drain, then add to the pan. Add 4 cups stock, raise the heat, and bring to a boil. Cover, reduce heat to very low and cook for 15 to 20 minutes. Water should be completely absorbed; if not, remove the pan from heat, remove lid and cover pan with a kitchen towel, then replace the lid and allow to stand for 10 minutes.
- To serve, fluff with a fork. Garnish with reserved onions and chopped parsley
For more updates on the best restaurants around, recipes, reviews, nightlife guides and more, follow Yummy Magazine, online and in print!