Pakistani Rice With Lentils And Nut Sauce Food

PAKISTANI LENTIL CURRY

Steps:

• Soak brown and red lentils in ample cool water for 1 hour to overnight. Drain and rinse.
• Place drained lentils into a large saucepan or Dutch oven. Pour in the water, then add garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes.
• While the lentils cook, melt the clarified butter in a skillet over medium heat. Stir in the onions, and cook, stirring often, until they turn golden brown. Stir in the cumin, and cook until fragrant, about 1 minute.
• Stir the onions and milk into the lentils; cook for another 6 to 8 minutes. Sprinkle with cilantro to serve.

PAKISTANI RICE WITH LENTILS AND NUT SAUCE

Steps:

• 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.

SPICED BASMATI RICE WITH LENTILS AND CARAMELIZED ONIONS

Steps:

• Melt butter in 10-inch-diameter oven-proof nonstick skillet over medium-low heat. Add onions and stir 1 minute. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Uncover and sauté until onions are deep golden, about 5 minutes longer. Season to taste with salt and pepper. Remove from heat. Spread onions in even layer in same skillet; set aside.
• Meanwhile, cook lentils in pot of boiling water until almost tender but still firm to bite, about 20 minutes. Drain.
• Combine 2 1/2 cups water, cardamom, allspice, bay leaf and salt in heavy medium saucepan; bring to boil. Add rice and lentils; bring to boil. Reduce heat to low. Cover and simmer until rice is tender and water is absorbed, about 15 minutes. Discard cardamom, allspice and bay leaf.
• Preheat oven to 400°F. Spoon rice mixture atop onions in skillet, pressing with back of spoon to compact rice; smooth top. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature.)
• Cover skillet tightly with double layer of foil. Bake rice mixture until heated through, about 35 minutes. Remove foil; let stand 5 minutes. Place plate over skillet; invert skillet, releasing rice and onions onto plate and scraping any onions remaining in skillet onto rice. Spoon rice and onions onto plates and serve.

PALESTINIAN LENTILS AND RICE WITH CRISPY ONIONS

Steps:

• Soak lentils in water for 3 hours; drain.
• Soak rice in water for 1/2 hour; drain.
• Saute onions in a large skillet for about 15 minutes, or until very brown and crisp.
• Remove onions to a plate lined with paper towels to drain.
• Turn heat to medium-high and add lentils and rice to skillet; saute quickly in the browned-onion-flavored oil, adding cumin, salt and pepper.
• Add 3 cups of water and bring to a boil.
• Cover very tightly and then cook on very low heat for about 20 to 25 minutes.
• To serve, fluff up rice and lentils and top with the crispy browned onions.