Daal over basmati saffron rice:
the daal -
1 cup red lentils
1 slice ginger, 1 inch piece, peeled
1/4 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon cayenne pepper, or to taste
4 teaspoons vegetable oil
4 teaspoons dried minced onion
1 teaspoon cumin seeds
Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.
Or you can buy some really good dried, boxed daal from:
www.easternessence.com (It's kind of expensive, but it's organic and you'll be supporting small Indian farmers.)
the basmati saffron rice -
In a saucepan, combine:
3 1/2 cups water
2 cups uncooked basmati rice
Bring to a boil, cover, and simmer on low heat for 25-30 minutes, until the water is absorbed.
In a bowl, mix:
the cooked basmati rice (about 4 cups)
2/3 cup sugar
1/4 teaspoon turmeric
1/4 teaspoon crushed saffron
In a saucepan, melt:
4 teaspoons ghee (or butter)
Add to the saucepan and sauté:
2 cinnamon sticks, crushed or broken into 2-4 pieces
8-10 whole cloves
8-10 whole green cardamoms, or 1 teaspoon cardamom powder
8-10 whole black peppercorns
When spice mixture "pops," add the rice mixture. Cover and sauté until warmed through.
I add fresh tomatos and mushrooms, as well as frozen peas, to the daal mixture about ten minutes before it's done. Serve the daal over the rice. Warm pita bread is a good substitute for naan if you don't have an authentic Indian brick oven. (Harr.)