Morel Mushroom Pilau
Kashmiri Gucchi Pilau
- none
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- 100g of split red lentils washed
- 100g split mung beans washed
- 900ml water 1 tsp salt
Masala
- 1 tbsp ghee , butter or oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 small onion, chopped
- 1 garlic clove, chopped
- 2 tomatoes, finely chopped
- 1 tsp ginger, grated
- 1 tsp turmeric
- 1 chilli, finely chopped
- 1 tsp garam masala
- 1 or 2 whole red chillis to garnish
- Handful of coriander, chopped
Method
- Place the red lentils in a pan with the salt, cover with the water and bring to the boil.
- Remove the froth and add the split mung beans.
- Reduce the heat and put the lid on the pan - leave to simmer for 15 minutes.
- Check the lentils are cooked by squeezing them between your fingers. Once soft remove from the heat.
- In a frying pan heat the oil or butter.
- Using a fork pierce the red chillis and add to the pan with a bay leaf and the cumin seeds. When the seeds sizzle, remove the chilli and set to one side for your garnish.
- Add the onion and garlic and fry until lightly browned.
- Reduce the heat and add the tomatoes, ginger, turmeric, and the chopped chilli. Gently let the ingredients cook down to make a thick dry paste (10 mins).
- Add a ladle full of the cooked lentils (dhal) to the masala paste in the frying pan and stir together, then empty all the contents back into the pan with the lentils and stir.
- It should have the consistency of a thick soup but if it's too thick just add a little boiling water and remove from the heat.
- Stir in the garam masala, coriander and top with the whole chillis to serve.
Liz Elmore-Elkin
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