ingredients

Long grained rice/Basmati (soaked in water for 15 minutes) - 1 cup
Red lentil (masoor dal) - ½ cup
Fennel / cumin seeds - 1 tsp.
Tomato - 1
Onions (1 chopped and remaining three sliced thin) - 4
Cardamom and cloves - 3 each
Bay leaf - 1
Garlic (minced) - 2 cloves
Turmeric powder - Pinch
Ginger (peeled and grated) - 1 inch
Green chilies - 2
Garam masala - 1 tsp.
Salt - 1 tsp.
Coconut milk - 2-1/2 cups
Lemon juice - To taste
Cilantro leaves, mint leaves and spring onions for garnishing

tools required

preparation method

In a deep bottomed pan, put 1 tsp. of oil and sauté the bay leaf, cloves, cumin, cardamom, garlic, chilies, ginger, onion and salt.
When onions become translucent, mix the garam masala, turmeric and tomato. Sauté for another few minutes.
Put the lentils and rice in it. Stir well and sauté until the rice becomes aromatic.
Now add the coconut milk and combine well.
Cook covered for 10 minutes.
Gently fluff it.
Serve hot.

Serving Suggestions

Garnish it with spring onions, mint leaves and cilantro. Add lemon juice to the dish and serve hot with raita.