Stir-Fried Rice and Dal from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey Alford and Naomi Duguid
Rice and dal combined together make an easy comfortable dish that can be served on its own, perhaps with a salad, or used in place of plain rice, with a substan
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Cooking tools:
- Wok
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Mixing bowl
- Colander
Ingredients
- 1 teaspoon minced garlic or garlic mashed to a paste, or to taste
- 1 cup minced onion
- 1 to 2 green or red cayenne chiles, chopped (optional)
- 1 teaspoon Bengali Five-Spice Mixture or ¼ teaspoon each fenugreek, cumin, black mustard, fennel, and nigella seeds
- 1 teaspoon salt, or to taste
- About ¼ cup coriander leaves
- ¼ teaspoon garam masala (or store-bought; optional)
- ¼ teaspoon turmeric
- 4 cups cooled cooked rice
- 1½ to 2 cups cooked dal (see Note)
- 2 cups thinly sliced onions (optional), for garnish
- ¼ cup ghee or vegetable oil (plus 1 tablespoon if making the optional onion garnish)
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