Directions
- 1Finely dice three onions and seven garlic cloves. Keep garlic chunky.
- 2Cut three large potatoes into cubes.
- 3Sauté potatoes, onions, and garlic in two tablespoons of oil or ghee. Season with a hefty pinch of salt, one teaspoon each of cumin and coriander powder, and half a teaspoon of cinnamon powder.
- 4Add two tablespoons of tomato purée, one diced tomato, two dried limes, and optionally, a mushroom stock cube.
- 5Stir well and let simmer on low heat for about 10 minutes.
- 6Mix equal amounts of basmati rice and red lentils.
- 7Wash and soak the rice and lentils mixture for at least 10 minutes.
- 8Add the rice and lentil mixture to the pot with an equal amount of water or until the rice is covered.
- 9Bring to a boil, then reduce heat to a simmer, cover, and cook for about 20 minutes.
- 10Once cooked, fluff the rice and place it on a serving plate.
- 11Top with the cooked potatoes and garnish with coriander leaves.
- 12Serve with spicy mabooj.
Ingredients
- 3 onions
- 7 garlic
- 3 large potatoes
- 1 cup basmati rice
- 1 cup red lentils
- 1 hefty pinch salt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cinnamon powder
- 2 tablespoons oil or ghee
- 2 dried limes
- 2.5 cups water
- 2 tablespoons tomato paste
- 1 diced tomato
- 1 mushroom stock cube
Equipment
knifecutting boardpotspoonmeasuring cup
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