This recipe is a lot more simpler to make than first meets the eye. If you prefer a richer variation, then you can add some cubes of butter directly to the rice after it's cooked, for a more flavorsome taste.
- 2 cups basmati rice
- 1⁄4 cup masoor dal
- 1⁄4 cup channa dal
- 1 medium onion
- 2 lemons
- 25 g butter
- 3⁄4 teaspoon mustard seeds
- 3⁄4 teaspoon cumin seed
- 1 teaspoon turmeric powder
- 2 bay leaves
- 2 -3 cloves
- 3 -4 cinnamon sticks
- 4 curry leaves
- 5 -6 cashew nuts (chopped)
- coriander sprig
- dried parsley
- fresh lemon rind
- Soak masoor and chana dals for a few hours prior to cooking.
- Boil rice with about 4-5 cups water and salt until grains are soft and firm.
- Just before draining the rice, add the turmeric powder.
- Stir to ensure that the color spreads evenly over the rice.
- Remove from heat and drain.
- In another pot, add the masoor and chana dals; cover with water and boil until the dals soften.
- In a separate small saucepan, add butter on low heat until it melts.
- Add mustard seeds, cumin seeds, bayleaves, cloves, cinammon, curry leaves and cashew nuts.
- When the seeds begin to splutter, add the onion and allow to heat till onion becomes translucent.
- Then add the boiled/softened masoor and chana dals along with the turmeric powder.
- At this point you can peel the lemons and add the lemon rind to the rest of the ingredients.
- Stir this mixture thoroughly to ensure a nice distribution of the butter flavor.
- Transfer this mix to the already cooked rice and toss or stir well.
- Squeeze two fresh lemons to obtain about half a cup of juice, add a tsp of salt to it, and then pour the liquid on the rice concoction, making sure to toss it thoroughly.
- Garnish by drizzling with dry parsley, coriander and a whole cashew.