Dhal Rice (Nasi Dhal)

One of the many rice dishes which was served in our home during my childhood days.  The dhal (lentils) gives a certain taste and aroma to the rice.  Any kind of gravy will complement this dish very well.

Ingredients (serves 4):
600 g basmati rice, to be rinsed clean and drained in a sieve
110 g dhal or lentils (I used Toor dhal), to be soaked in water for at least 2 hours
3 tbsp ghee
600 ml water
120 ml evaporated milk
2 pandan leaves, to be tied in a knot
salt to taste
yellow colouring (optional).

Stir-fry Ingredients:
1 medium-sized onion, to be peeled and finely sliced
1 pce cinnamon stick (about 5 cm long)
2 pcs cardamon
4 pcs cloves

Pounded Ingredients:
1 cm fresh ginger, to be sliced
5 pips garlic, to be sliced

Method:
Rinse clean dhal and drained in a sieve.  In a bowl, mix rice and dhal together.

In a pot, heat ghee over medium heat.  Add the stir-fry ingredients and stir-fry until fragrant. Then, add water, evaporated milk, pandan leaves and salt to taste.  Bring to a light boil.  Lastly, add in rice and dhal.  Stir thoroughly and put the lid on.  If you are using a rice cooker, transfer to pot and cook rice until done.  Or cook until all liquid has evaporated.  Reduce heat to low, stir and put the lid on.  Cook until rice is cooked.

Lastly, add a few drops of yellow colouring.

Just before serving, lightly stir rice together.  Serve Dhal Rice sprinkled with fried shallots with Lamb Cilantro or any kind of curry or korma gravy.

Bon Appetit!