Red Lentil Pilau

This recipe was bit more complicated than my usual simple recipes. I never made my own spices before, and I enjoyed making Garam Masala myself. Oh…. The aroma. It filled our house and made it smelled like Indian Restaurant.

This recipe is from a fabulous book called Homestyle Vegetarian.

The book says the prep time is 15 min, but it took me a lot longer. And it did not exactly come out like the picture in this cookbook, it came out more like risotto but still tasted very good. My husband said he would put this one in top 10.

GARAM MASALA
1 tbsp coriander seeds
1 tbsp cardamom pods
1 tbsp cumin seeds
1 teaspoon whole black peppercorns
1-teaspoon whole cloves
1 small cinnamon stick, crushed

3 tbsp oil
1 onion, chopped
3 garlic cloves, chopped
1-cup basmati rice
1 cup red lentils
3 cups hot vegetable stock
Spring onion (scallions), shredded to serve (I used small green onions)

1 to make the garam masala, place all the spices in a dry frying pan and shake over medium heat for 1 minute, or until fragrant. Blend in a spice grinder, blender or mortar and pestle to make a find powder.
2. Heat the oil on a large saucepan. Add the onion, garlic and 3 teaspoons of garam masala. Cook over medium heat for 3 minutes, or until soft.
3. Stir in the rice and lentils and cook for 2 minutes. Add the hot stock and stir well. Slowly bring to the boil, then reduce the heat and simmer, covered, for 15-20 minutes or until the rice is cooked and all the stock has been absorbed. Gently fluff the rice with a fork. Garnish with the spring onion.

NOTE: If time is short you can use ready-made garam masala instead of amazing your own.