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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is based on Kichuri; a Bangladesh dish of stir-fried rice and dal. Excellent as a side dish, vegetarian main, or as a filling for a wrap. Ingredients:
4 cups cooked and cooled basmati rice |
1/2 cup chana dal(split chickpeas), rinsed well |
4 cups water |
1/2 tsp turmeric |
2-3 thin slices fresh ginger |
1/4 cup vegetable oil |
2 cups thinly sliced onions |
1/4 tsp each fenugreek, cumin seeds, black mustard seeds and fennel seeds |
1 tsp minced garlic |
1 cup minced onion |
1 tsp red chili flakes |
1/4 tsp garam masala |
1/4 tsp turmeric |
salt to taste |
1/4 cup fresh chopped dill or cilantro(cilantro is traditional, but dill is very nice too) |
Directions:
1. Place dal, water, 1/2 tsp turmeric and fresh ginger in a pot and bring to a boil. Reduce heat and simmer until tender, about 25 minutes. Set aside.
2. While dal is simmering heat vegetable oil in a large wok over medium-high heat. Sauté onion slices, stirring frequently 15-20 minutes until caramelized and brown. Remove onions with a slotted spoon, pausing over wok to allow excess oil to drip back into wok, drain onions in a paper towel lined bowl.
3. Return wok to heat and add seeded spice mixture, stir-fry until mustard seeds pop. Lower heat to medium-low and add minced onion, garlic and chili flakes. Stir-fry until onions are very soft, about 8 minutes. Add remaining spices and stir to mix. Add rice, return heat to medium-high and stir-fry to coat with spice mixture. Add the dal and any remaining liquid in the pot to the rice in the wok. Stir-fry all of this, stirring well until dal cooking liquid is absorbed by the rice. Add the chopped fresh dill or cilantro and season to taste with salt. Add the caramelized onions and stir in. Serve immediately with lime wedges.
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