Dhal Pulao  

Ingredients:

• 250 grams rice.
• 250 grams baby potatoes
• 125 grams masoor dal
• 100 grams onions, finely sliced
• 1 -inch piece ginger
• 5 flakes garlic.
• 1 tsp. turmeric powder.
• 1/2 tsp. sugar.
• 1 tsp. cumin seeds.
• 4 cloves.
• 1-inch piece cinnamon stick, broken into bits.
• 1 bay leaf, crumpled.
• Salt to taste.
• A few sprigs corriander leaves.
• 1 tiny onion, cut into thin rings and fried to a golden colour.
• Salt to taste.

Method:

Wash and soak rice and dal separately for I hour and drain out the water. Peel the potatoes. Grind ginger and garlic to a paste and mix in J cup hot water.  

Heat 4 tblsps. ghee and fry onions to almond colour.  Put in whole spices with the exception of cumin seeds and turmeric powder. Fry briefly, then add potatoes and salt and fry for 5 minutes.   

Put in sugar and garlic water and cook till potatoes are half done.  Mix in the rice and dal, then pour in enough water to stand 1-inch above the level of the rice. Bring the wain to a boil, reduce heat to simmering and cook till the rice is tender and dry.

Put in a serving dish Heat 1 tblsp. ghee and toss in the cumin seeds. When they stop popping put over the rice. Garnish with onion rings and sprigs of corriander leaves before serving.

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