Nasi Dhal

HB ventures with various types of foods in his nature of job. I am not sure where exactly did he have the chance to taste this Nasi Dhal but that was exactly what he requested to eat when asked what he wanted for lunch last week (my mistake for asking!;-D). So, this loyal wife browsed the net & somehow was attracted to the one posted by Gemini Girl (thanks!). Perhaps knowing that the recipe is one of our 4th Prime Minister's favourites caught my attention. Not that I am a big fan of him or anything but I am aware of his perfection character. Hence, his choice must have been a good one. Right?

OK here we go. First is of course to attend to the dhal. I was advised by a Paki descendant friend to use the Australian Dhal or also called as praphu dhal. This dhal does not need to be soaked overnight. Merely boil for 45 minutes or until tender.

Before

After

Soak 2 & a half cup of Basmathi Rice together with the dhal & 2 tsp of turmeric powder for 15 minutes.

In a pan heat ghee & cooking oil, a tbs of each.

Sautee the spices - a cinnamon stick, 2 cloves & 2 star anise together with 2-3 sliced shallots, 1-2 sliced garlic & an inch of ginger-sliced

Until fragrant & golden

Transfer the sauteed ingredients into a rice cooker. Add in the drained rice together with the dhal.

Don't forget pandan (screwpine) leaves for fragrant.

Pour in 5 & a half cup of water. Dilute 2 tbs spoon of coconut milk in any of the 5 cups. Add salt to taste & leave the rice to cook.

I present to you Nasi Dhal

Serve hot with Ayam Masak Merah or even Kari Ayam.