TONY’S MOUDARDARA, GREEN LENTIL AND RICE SALAD

SERVES 6-8 INGREDIENTS

2 tbsp oil, plus extra for frying

1 medium onion, chopped

1 garlic clove, crushed 300g green lentils

1.2 litres hot water 50g basmati or long grain rice

½ tbsp cumin

1 tbsp salt

¼ aubergine, cut into cubes

1 tomato, diced

3 spring onions, chopped ¼ bunch of mint, finely chopped

TO SERVE

Sunflower oil, for deep-frying

1 onion, thinly sliced

METHOD

Heat the oil in a large saucepan over a low heat. Sauté the onion and garlic for 10 minutes. Add the lentils and hot water. Cover, bring to the boil, then reduce the heat to very low and simmer for about 15 minutes.

Stir in the rice – the lentils should be three-quarters cooked by this stage – cumin and salt.

Replace the lid and continue to cook on a low heat for 10-15 minutes. Keep testing the rice every five minutes or so.

Meanwhile, crisp the onions for the garnish. Pour enough sunflower oil into a medium saucepan to come about 5cm up the side and warm over a medium heat until a piece of onion sizzles in it. Carefully lower half the slices into the oil and cook until golden. Spread out on kitchen paper to drain while you cook the remainder of the onions.

Heat a little oil in a frying pan and fry the aubergine until golden.

Fluff up the lentil and rice mixture with a fork – the liquid should all have been absorbed during cooking – and stir in the aubergine, tomatoes, spring onions and mint.

Top with crispy onions.