The key to this pilaf is using small enough lentils s they cook along with the rice. It can be eaten as is with a curry or can be embellished with roasted vegetables, herbs or nuts and dry fruit.
Serves 3 to 4
ingredients
1 cup long-grain basmati rice
1/2 cup small moong dal lentils
1/2 teaspoon ground turmeric
1 teaspoon sea salt
Zest of one orange
One 3 to 4-inch cinnamon stick
2 tablespoons olive oil
instructions
Combine the rice and lentils, rinse them out 2 to 3 times in cold water. Soak in 2 to 3 cups of water for 20 to 30 minutes and drain.
In a stockpot mix the drained rice and lentils with 2 1/2 cups of water, turmeric, salt, orange zest, cinnamon, and olive oil and bring to a boil.
Lower the heat, cover the pot and simmer for 7 to 8 minutes. All the water should have been absorbed by now – next turn the heat off. Let the rice rest for 5 to 10 minutes before stirring or eating.
Serve garnished with orange slices.
notes & variations
Moong dal is a very small oval yellow lentil – it can be replaced with masoor, a small orange lentil.
Replace the orange zest for lemon zest. Squeeze the juice over the rice after it is cooked.
Garnish with 2 tablespoons each of currants and pumpkin seeds to make a delicious addition to the pilaf.
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