CARAMELIZED ONION AND LENTIL PILAF

CARAMELIZED ONION AND LENTIL PILAF image

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Yield 6 servings

Number Of Ingredients 12

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3 tablespoons ghee (clarified butter) or vegetable oil
1 onion, peeled, halved and thinly sliced into half-moons
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cloves
1/2 teaspoon mustard seeds
4 dried curry leaves, optional
2 teaspoons salt
Freshly ground black pepper
1 cup French green lentils
1 cup basmati rice.

Steps:

1. In a large heavy-based saucepan, heat ghee over medium heat. Add onion slices, and sauté until softened and deep golden brown. Remove half the onions and set aside. 2. Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. Add salt, and season with black pepper to taste. 3. Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. Drain, then add to pan. Add 4 cups water, raise 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 pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes. 4. To serve, fluff pilaf with a fork, and transfer to a serving bowl. Garnish with reserved onions.