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Ingredients
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Quantity
|
|
Vegetable oil
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2 tsp
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Oil
|
for frying
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|
Onions – sliced thin
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1 pound
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Lentils – picked over & rinsed
|
1 cup
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Unconverted long – grain rice
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1 cup
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|
Water
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2 cups
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Curry powder
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2 tsp
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Cayenne
|
1/8 tsp
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|
Salt
|
1 tsp
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Loosely packed flat-leaf parsley leaves
|
½ cup
|
Inspired by an Indian rice-and-lentil dish called khitchari.
In a large skillet heat ¼” inch oil over moderately high heat
until hot but not smoking. Fry onions in batches, stirring occasionally, until
golden brown. Transfer onions with a slotted spoon to a tray and sprinkle with
salt to taste.
Add lentils to a large saucepan of salted water and bring water to
a boil. Cook lentils at a bare simmer until just tender, about 15 minutes.
While lentils are cooking, in a small (1½ - to 2-quart) saucepan
cook rice in 2 teaspoons oil over high heat, stirring, for 1 minute. Add water,
curry powder, cayenne, and salt and boil rice, uncovered, stirring
occasionally, until surface is covered with steam holes and grains on top
appear dry. Reduce heat as much as possible and cover pan with a tight-fitting
lid. Cook rice 15 minutes more. Remove pan from heat and let rice stand,
covered, 5 minutes. Transfer rice to a bowl and fluff with a fork. Add lentils,
drained in a sieve and rinsed gently, and parsley and toss mixture well.
Serve topped with onions. The mixture may be made 1 day in advance
and kept covered and chilled. Serve warm or at room temperature.
