Recipe Category: Casserole
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Red Lentil Tomato Pulao Indian Recipe
Ingredients
2 teaspoons safflower or other neutral oil
2 bay leaves
4 cloves
1/2 cup thinly sliced red onion
2 cloves garlic, minced
1 (1/2-inch) knob of ginger, minced
2 medium tomatoes, chopped (1 1/2 cups)
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon Garam Masala
1/4 to 1/2 teaspoon cayenne
1 1/2 cups small cauliflower florets
3/4 teaspoon salt
1/2 cup red lentils, washed and soaked for 15 minutes, drained
1/2 cup basmati rice, washed and soaked for 15 minutes, drained
1 3/4 cups water
1/2 cup fresh or frozen green peas, thawed if frozen
2 tablespoons chopped cilantro, for garnish
1/2 teaspoon lemon juice, for garnish
2 to 4 tablespoons caramelized onions, for garnish (optional) 1
Method
Heat the oil in a saucepan over medium heat
When the oil is hot, add the bay leaves and cloves, and cook for 30 seconds
Add the onion and cook, stirring, until translucent, about 5 minutes
Add the garlic and ginger, and mix well
Add the tomatoes, turmeric, cumin, garam masala, and cayenne.
Mix well, and cook over medium heat until the tomatoes are saucy, about 5 minutes.
Mash the larger tomato pieces.
Add the cauliflower and salt, and mix well
Add the lentils and rice, mix well, and cook for 1 minute
Add the water
Mix, cover, and cook for 10 minutes
Add the peas, stir, and reduce heat to low-medium
Cover and cook until the lentils and rice are cooked and all the liquid is absorbed, about 6 to 8 minutes
Let sit for 5 minutes
Serve garnished with cilantro, lemon juice, and onions, if using
Pressure Cooker: Follow Steps 1 and 2 in a pressure cooker
Add the cauliflower, peas, salt, drained lentils and rice, and water
Close the lid, and pressure cook for 5 minutes once the pressure has reached (1 whistle)
Let the pressure release naturally
Open the lid, garnish and serve
