Serves 6 – 8 | Prep time 20 minutes | Cooking time approx. 25 – 30minutes
You will need:
Wash the rice and dal by soaking in a bowl of water for 5 minutes before rinsing in a strainer under cold running water until the water runs clear.
Leave rice in strainer over a bowl to drip dry as much as possible.
In the meantime, prepare the vegetables. Chop, wash and drain.
In a large 6l pan add the oil and the dry spices. After one minute of cooking remove the whole spices and discard.
Add the diced onions and turn the heat to high. Add butter now if you have opted for it.
Turn down the heat and stir in the paste and season.
Add the drained rice and dal mix and stir, the rice may begin to stick to the bottom of the pan but keep it moving for a minute or so.
Add the chopped washed and drained vegetable now and mix.
Add 1l of boiling water slowly into the pan, give it a good stir to prevent any food sticking to the bottom of the pan.
Bring to the boil turn down the temp to a point where it just simmers evenly.
Cover with a well-fitting lid and leave to cook for 25 minutes.
Keeping an eye on it, after 15 minutes check if more water is needed. If no excess water is visible then check that the veg, rice and dal are soft all the way through (carefully, as it will be very hot) if yes, it is done and if not then add no more than 30 ml at a time. Check at each stage how the ingredients are cooking. When it is cooked, cover and rest for a few minutes.
Ready to serve.
*I use any or all of the following veg (Potatoes, sliced onions, peas, carrot and aubergine) in whatever combination we fancy that day or use up what there is available. Only rule is to cut the root the veg small so everything is ready at the same time.