PAKISTANI RICE WITH LENTILS AND NUT SAUCE
This is a savory yet refreshing dish that I promise you won't be able to get enough of. It's addictive I warn you!
Provided by Carol Bullock
Categories Long Grain Rice
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and cook lentils in plenty of water.
- Let reduce until there is about 4 cups of liquid leftover.
- Drain lentils, reserving liquid.
- Set liquid aside.
- In the meantime, in a skillet, lightly toast, one by one (just until you can smell them): poppy seeds, cashews and almonds.
- Put in blender.
- Add jalapeno pepper, garlic, and salt.
- Gradually add leftover lentil liquid (should be dark brown after reducing for at least an hour) and puree this mixture.
- Puree until smooth and pour into bowl.
- Add to this the green onions and cilantro.
- Next, sauté the onions in vegetable oil until golden.
- Add lentils and sauté for another 15 minutes.
- Cover over very low heat and let marinate.
- Cook basmati rice.
- Then, in a large pot, layer rice and lentil mixture.
- Let marinate and simmer over very low heat for about 1 hour (I usually put a dishtowel under lid to trap steam).
- Serve, topping with liquid mixture, and adding liquid mixture as you go.
Nutrition Facts : Calories 254.4, Fat 16.7, SaturatedFat 2.2, Sodium 140.3, Carbohydrate 19.8, Fiber 7, Sugar 3.2, Protein 10.3
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