Pakistani Rice with Lentils and Nut Sauce

Recipe by Carol Bullock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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