Rice, Lentil and Herb Salad
- 61 - 90 Minutes
- Serves 4
- 1 cup Tilda Pure Basmati Rice, well washed
- 2 Tbsp butter
- 2 cups & 2 Tbsp vegetable oil
- 2 cups onions, thinly sliced
- 2 ½ Tbsp flour
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 Tbsp brown sugar
- 3 cups cooked brown or green lentils
- 1 Tbsp lemon juice
- 1 Tbsp cilantro, finely chopped
- 1 Tbsp fresh parsley, finely chopped
- 1 Tbsp fresh mint, finely chopped
- ¼ cup crumbled feta cheese, garnish
Heat the butter and 2 Tbsp of oil in a medium frying pan over a medium heat and cover with lid. Once its gently sizzling, add the cumin and coriander seeds and stir. Fry for 30 seconds, then add all but ½ cup of the onions, set those aside. Add salt, pepper, and sugar and mix well. Turn the heat to medium-low and fry for 30 mins, stirring 5 times until they are golden and caramelized.
In a medium saucepan, heat 2 cups of oil over a medium high heat. In a medium bowl, toss the remaining onions in the flour. Fry the onions in two batches for 5 minutes each or until golden and crispy. Turn them a couple of times during cooking. Set aside on a paper towel. Discard the oil very carefully once the pan is cool enough to handle.
Bring 3 cups of salted water to a boil in the saucepan. Once it gets to fast rolling boil add the rice, let it come back to a boil, cook for 3 ½ mins then drain. Add the lentils to the onions and mix. Add the rice on top, using a fork so not to break the grains. Use a wooden spoon to poke 3-4 holes down to the onions. Cover with the lid and turn the heat to low, leave to cook for 15mins. Remove from heat and let stand for 2 mins. Using 2 forks, stir in the lemon juice, salt, pepper, and the chopped herbs. Do this once the rice has cooled if you’re eating it cold. Garnish with crumbled feta.
Add the bay leaves, cardamom pods, whole black peppers, and cinnamon sticks, and stir for 30 seconds. Then add the remaining cup of sliced onions, ginger paste, garlic paste, and almond paste. Add a splash of water to prevent burning and sauté covered for about 5 minutes, until the onions have softened.
Tear the basil leaves and add in. Cook for 3-5 minutes.
Serve over a bed of rice and garnish with chili pepper.