Recipe by Marina Lasrado
8 servings
Ingredients:
1 cup red lentil/masoor dal (whole)
Ingredients:
1 cup red lentil/masoor dal (whole)
2 cups basmati rice (see notes)
3-4 onions (sliced finely)
3 medium sized tomatoes (chopped roughly)
3 medium sized tomatoes (chopped roughly)
4-5 cloves garlic (chopped fine)
250 gms tomato paste (store bought)
2 tbsp vinegar
2 tbsp chilli powder
1tsp pepper powder
salt to taste
4-5 tbsp oil
Steps:
- Soak lentils for at least 30 minutes.
- Add about 3 cups of water, salt and cook until semi cooked but firm (about 15 minutes on medium flame)
- While lentils are cooking, heat oil.
- Add sliced onions and fry until brown and crisp. Add a little salt to speed up the frying process. Drain and keep aside.
DAQQUS - To the same oil, add chopped garlic. Saute until brown.
- Add chopped tomatoes, tomato paste, vinegar, chilli powder, pepper powder, 3 cups water, salt to taste and cook until tomatoes are soft and mushy (about 20 minutes).
- Adjust salt and spiciness if required.
- Daqqus is ready.
- In a big pot, add 1 tbsp oil, washed rice and cooked lentils with water.
- Flatten the surface of the rice with the back of your spoon and check the level of water. It should be about half an inch above the surface of rice (if not add hot water). Once it boils, keep it on slow fire until the rice is done (about 10 minutes).
- Fluff up the rice with a fork to separate the grains.
- To serve, add required quantity of rice, pour daqqus over it and garnish with fried onions.
- ENJOY!
- Rice and lentils should not be overcooked.
- Instead of 2 cups rice, you can use rice, elbow pasta and vermicelli in the ratio 1: 1/2 : 1/2, you have to cook each separately