Personalized Chef Aprons and More!
1. In a large heavy-based saucepan, heat ghee over medium
heat. Add onion slices,
and sauté until softened and deep golden brown. Remove half the onions and set aside.
2. Reduce heat to medium-low and add turmeric, cumin,
coriander, cloves, mustard
seeds and curry leaves. Add salt, and season with black pepper to taste.
3. Combine lentils and rice in a fine-meshed sieve, and
rinse well with cold water.
Drain, then add to pan. Add 4 cups water, raise heat, and bring to a boil. Cover, reduce
heat to very low, and cook for 15 to 20 minutes. Water should be completely absorbed;
if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then
replace lid and allow to stand for 10 minutes.
4. To serve, fluff pilaf with a fork, and transfer to
a serving bowl. Garnish with