JEERA RICE AND DHAL CURRY

PREP TIME 15 MINS | COOKING TIME 1 HOUR | SERVES 4

INGREDIENTS

300g (1½ cups) basmati rice

100g ghee

Large handful of fresh curry leaves

1 tbsp coarsely crushed cumin seeds

Large pinch of brown mustard seeds

Greek-style yogurt (optional), coriander sprigs (optional) and lime wedges, to serve

Diced tomato, cucumber and red onion seasoned with lime juice and salt, to serve DHAL

2 tbsp ghee

½ large onion, finely chopped

1 tbsp medium-hot curry powder

1 tsp ground turmeric

175g small split red lentils

450ml chicken stock

2 ripe tomatoes, diced

METHOD

For dhal, heat ghee in a saucepan over medium heat, add onion and cook, stirring occasionally, until soft and translucent, 10 mins. Add spices and stir until toasted, 2 mins, then add lentils and stir to combine.

Add stock, tomato and 600ml water and bring to a simmer, then simmer until lentils are tender, topping up with water if it’s getting too thick, 1 hour. Meanwhile, place rice in a saucepan and cover with 2cm water. Bring to the boil, stir once or twice, then cover, reduce heat to low and cook for 10-12 mins.

Turn off heat, set aside covered for 5 mins, then fluff with a fork. Heat ghee over medium heat, add curry leaves, cumin and mustard seeds in a wide saucepan and stir until fragrant, 2 mins. Add ghee and spices to rice, stir through, and season to taste.

Serve rice with dhal, yogurt, coriander, lime wedges and chopped tomato, cucumber and red onion salad.

Aromatic jeera rice – studded with cumin seeds and topped with herbs – is simpler than a biryani, making it perfect for quick weeknight dinners.