Rice, Dahl and Ghee
Today in the Fendfood group we cooked rice and dahl and prepared ghee. We had about an hour, so we chose to use canned lentils. With less time constraints however, would soak, germinate and cook the lentil from the raw dried legume.
Ghee
We made the Ghee from a block of orgainc NZ butter. Heated butter slowly in pan until turned golden brown and aroma was intoxicatingly delicious. Separated the pure liquid from the dark brown milk solids.
Rice
Used Organic white rice from Australia and cooked in water and salt until perfect.
Dahl
Used canned organic lentils, organic onions, salt and tumeric. Chopped onions finely and added to lentils (2 cans), water (1–2 cups), salt and turmeric (2tbls). Simmered until onions cooked and liquid reduced and thickened.
Deep fried cumin seeds and yellow mustard seeds in ghee till they “popped” and at end added 3 fresh hot red chilli, being careful to avoid any splatter from the very hot ghee and exploding chilli.
Finally put this ghee mixture into the lentil mix, stired and ate. All enjoyed immensely.
Ingredients cost $22 and served 8 people.
