Prep 45 mins
Cook 1 hr 30 mins
This is a savory yet refreshing dish that I promise you won't be able to get enough of. It's addictive I warn you!
- Rinse and cook lentils in plenty of water.
- Let reduce until there is about 4 cups of liquid leftover.
- Drain lentils, reserving liquid.
- Set liquid aside.
- In the meantime, in a skillet, lightly toast, one by one (just until you can smell them): poppy seeds, cashews and almonds.
- Put in blender.
- Add jalapeno pepper, garlic, and salt.
- Gradually add leftover lentil liquid (should be dark brown after reducing for at least an hour) and puree this mixture.
- Puree until smooth and pour into bowl.
- Add to this the green onions and cilantro.
- Next, sauté the onions in vegetable oil until golden.
- Add lentils and sauté for another 15 minutes.
- Cover over very low heat and let marinate.
- Cook basmati rice.
- Then, in a large pot, layer rice and lentil mixture.
- Let marinate and simmer over very low heat for about 1 hour (I usually put a dishtowel under lid to trap steam).
- Serve, topping with liquid mixture, and adding liquid mixture as you go.
This was absolutely delicious!
This was a great dish!!! The directions were a little confusing and vague, but I think Ill do better the next round. I reserved some of the sliced almonds and cilantro springs to sprinkle on the top for a nice touch.
Carol, this was very good. The quantity on some of the ingredients were vague so I guessed, and I must have guessed right because it turned out delicious. Though I cut the recipe in half, it still yielded a lot - a whole recipe must feed an army. I love the nut sauce but will add more jalapenos next time. Thanks for sharing this tasty rice dish.