1. Cover the dhal or lentils with boiling water and soak for 30 minutes. Drain and boil in fresh water for 10 minutes. Drain once more and set aside. 2. Fry the onion and garlic int he ghee or butter and sunflower oil in a large saucepan for about 5 minutes. 3. Add the rice, and stir well to coat the grains in the ghee/butter and oil. Stir in the spices. Cook gently for a minute or so. 4. Add the lentils, stock, tomato puree, and seasoning. Bring to a boil, then cover and simmer for 20 minutes until the stock is absorbed and the lentils and rice are just soft. 5. Stir in the coriander or parsley and check the seasoning. Remove the cinnamon stick and bay leave. ---------------------------------------------------------------------------
Nutrition
Ingredients
