January 17-19, 2010: Palak Paneer Ii Amongst Sweet-Spiced Lentil Rice

same awesome silverbeet-gobbling idea equally many times before too eaten it even more often from restaurants, but since falling for Indya Bistro's version I persuasion I'd branch out too crusade a novel recipe at home. My pair of Indian cookbooks were surprisingly non much help, but it didn't accept much longer to discovery a version that appeared on recipe for lentil rice equally a noun side. It wasn't much of a looker, amongst the ruby-red lentils disintegrating into grayness mush. However, the flavor was terrific - a sugariness too mild mix of cloves, cardamom, cinnamon too nutmeg, scattered amongst gently cooked onion strips.

It's worth noting that neither of these recipes includes whatever chilli at all. It's a prophylactic pick for a large grouping of guests, too nosotros made certain at that spot was enough of chutney too pickle on mitt for the few who wanted to boot it upwards a notch.


Palak paneer
(adapted slightly from the What I Cooked Last Night, quantity increased yesteryear half)

1 1/2 cups ruby-red lentils
1 1/2 cups basmati rice
3 pocket-sized onions, sliced into rounds
4 tablespoons ghee
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon solid soil cloves
1/2 teaspoon solid soil cardamom
1/2 teaspoon solid soil cinnamon
1/2 teaspoon solid soil nutmeg
5 cups boiling water

Wash the lentils, discarding the ones that float, too draining the rest.

In a large saucepan, melt the ghee too add together the onions. Gently pocket-sized fry the onions until golden brownish too take away one-half of them, setting them aside for later. Add the lentils too rice too stir them through the ghee too then that they're good coated. Stir through the remaining ingredients too convey it all to the boil. Reduce the oestrus to low, comprehend the saucepan too laid upwards for xx minutes.

Serve garnished amongst the extra onions.