Recipe Ingredient
- 2 cups (320g) rice, rinsed
- 100g lentils, soaked for 3-4 hours
- 600ml water
- ½ tsp salt
- 3 Tbsp oil
- 1 onion, halved and sliced
- 2 green chillies, halved and seeded
- 1 tomato, chopped
- 2 stalks curry leaves
- 2 screwpine leaves, knotted
- 600ml water
- 4cm ginger, sliced
- 7 dried chillies, soaked, and cut into 1cm sections
- Spices (A)
- 6 cardamoms, lightly smashed
- 1 star anise
- 6 cloves
- 5cm cinnamon stick
- ½ tsp turmeric powder
- ½ tsp chilli powder
- ½ tsp ground black pepper
- ½ tsp coriander powder
- Seasoning
- 1 Tbsp chicken stock granules
- Salt to taste
- Garnish
- Some coriander leaves
Instructions
- Boil lentils in 600ml water and ½ teaspoon salt for 30 minutes. Drain and set aside.
- Heat oil in a wok and sauté spices (A) until fragrant.
- Add onion and curry leaves and fry for a minute. Add lentils, chillies, ginger, tomato and rice. Fry for a minute. Pour in water to mix.
- Dish out and transfer the rice mixture into an electric rice cooker. Add seasoning and screwpine leaves, and cook until rice is done.
- Garnish with coriander leaves.
