Caramelized Onion and Lentil Pilaf

Serves:6
Time:40 minutes
Source:New York Times
  • 3 tablespoons ghee (clarified butter), or vegetable oil
  • 1 onion, peeled, halved and thinly sliced into half-moons
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 cloves
  • 1/2 teaspoon mustard seeds
  • 4 dried curry leaves, optional
  • 2 teaspoons salt
  • freshly ground black pepper
  • 1 cup French green lentils
  • 1 cup basmati rice
  1. In a large heavy-based saucepan, heat ghee over medium heat. Add onion slices, and saute until softened and deep golden brown. Remove half the onions and set aside.
  2. Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. Add salt, and season with black pepper to taste.
  3. Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. Drain, then add to pan. Add 4 cups water, raise heat, and bring to a boil. Cover, reduce heat to a very low, and cook for 15 to 20 minutes. Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
  4. To serve, fluff pilaf with a fork, and transfer to a serving bowl. Garnish with remaining onions.