Pakistani Rice With Lentils And Nut Sauce Recipes

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.

Steps:

• Soak brown and red lentils in ample cool water for 1 hour to overnight. Drain and rinse.
• Place drained lentils into a large saucepan or Dutch oven. Pour in the water, then add garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes.
• While the lentils cook, melt the clarified butter in a skillet over medium heat. Stir in the onions, and cook, stirring often, until they turn golden brown. Stir in the cumin, and cook until fragrant, about 1 minute.
• Stir the onions and milk into the lentils; cook for another 6 to 8 minutes. Sprinkle with cilantro to serve.

Steps:

• Soak lentils in water for 3 hours; drain.
• Soak rice in water for 1/2 hour; drain.
• Saute onions in a large skillet for about 15 minutes, or until very brown and crisp.
• Remove onions to a plate lined with paper towels to drain.
• Turn heat to medium-high and add lentils and rice to skillet; saute quickly in the browned-onion-flavored oil, adding cumin, salt and pepper.
• Add 3 cups of water and bring to a boil.
• Cover very tightly and then cook on very low heat for about 20 to 25 minutes.
• To serve, fluff up rice and lentils and top with the crispy browned onions.

Steps:

• Rinse lentils; drain. Place in small bowl. Rinse rice; drain. Place in another small bowl. Heat oil in heavy large saucepan over medium-high heat. Add cinnamon, cloves, and cumin; sauté about 2 minutes. Add garlic and ginger; sauté about 30 seconds. Add water, salt, sugar, and turmeric; bring to boil. Reduce heat; add lentils and cook 8 minutes. Increase heat to high. Add rice and boil 5 minutes. Reduce heat; cover and simmer until lentils and rice are tender and liquid is absorbed, about 8 minutes longer. Remove from heat; let stand covered 5 minutes. Transfer rice to large bowl. Remove cinnamon stick pieces and cloves. Mix in cilantro and lime juice.
• Basmati rice is available at Indian markets and some supermarkets.