Grandmother Azra Syed’s Simmered Lentils & Rice Recipe

Ingredients:
Khatti Dal:
1 cup split red lentils (masoor ki dal)
½ tsp turmeric
1 tsp chilli powder
1 tsp garlic puree
1 tsp ginger puree
1 tsp salt
2 green chillies
Handful of curry leaves
2 tbsp fresh cilantro
1 tbsp tamarind, soaked in half cup water, squeezed.
For baghar (tempering)
6 whole red chillies
1 tsp cumin seeds
2 cloves of garlic (chopped)
A few sprigs of curry leaves
¼ cup of oil

Chawal:
2 cups Basmati Rice
4 cups Water
1 onion (sliced)
1/4 cup oil (or less)
2 Bay leaves
3 Cinnamon sticks
5 Black Peppercorns
1 tsp garlic puree
1 tsp ginger puree
1 tsp whole cumin seeds

After soaking the lentils for 30 minutes, wash thoroughly and cook till soft.

Chilli powder,

and turmeric powder

are then added to the washed lentils with enough water,

to cook.

As the lentils soften, their color changes from orange to yellow.

Half of the freshly chopped cilantro is added,

to the almost cooked lentils.

The sieved tamarind liquid is then poured in

and stirred till thoroughly mixed.

Tempering oil is heated in a small karahi,

to which a sprig of curry leaves,

cumin seeds, and button red chillies are added,

along with fried onions.

The mixture once cooked is added to the saucepan

and is ready to serve.

Basmati rice is washed and soaked for twenty minutes,

then drained.

Oil is heated in a wide pan

to which sliced onions

and whole spices (garam masala)

including bay leaves, cinnamon sticks, cumin seeds, black peppercorns garlic and ginger purees are added.

Once the raw smell of the spices has disappeared, the drained rice is added to the mixture and stirred briefly.

Water, in proportion to the rice, is added to the pot with salt.

The rice should be left to cook for a further 10 minutes till all the liquid has been absorbed.