Dhal Rice

It must rice for us daily. A must a fact, but we don't really have to stick to plain rice daily (Nasi Lemak). We can pretty much heighten or elevate rice to a different level or let's say rice in a different food style (Rice Vadai). Yes, of course (Rice Congee With Condiments) and of course to fried rice as well (Tom Yam Prawn Fried Rice & Malaysian Fried Rice). What's with rice and dhal today? Nope. Not those mushy-mushy kinda (Creamy Coconut Lentil Curry & Bitter Gourd Sambar). This Dhal Rice is a class of its own. Grainy and still intact rice and dhal in one, and scented by coriander leaves and garnished with fried shallots. Moreover, cooked in the rice cooker. Wholesome and I reckon triggering your hunger Dhal Rice which can be paired alongside Egg Vindaloo, Eggplant Tikka Masala, Tapioca Stir Fry, Spinach Tofu Stir Fry & Cucumber Yogurt Salad).

Ingredients

2 cups Basmati rice - washed.
1 cup yellow dhal/lentil
1 large onion - chopped
1/2 inch ginger - chopped
1 bay leaf
A pinch of garam masala
1 1/2 tbsp ghee
Coriander leaves & fried shallots - for garnishing

Method
Simmer dhal with 2 cups of water till half cooked.
Separate dhal from the water and keep both aside.
Heat ghee and when heated, sauté onion, ginger and bay leaf .
Add rice, stir for a couple of minutes.
Tip into rice cooker and season with salt.
Pour in the reserved liquid (the dhal water kept aside) and water ( both should come up to 3 cups).
Add garam masala, stir and let it cook.
Once cooked, fluff up and garnish with fried shallots and coriander leaves before serving.