Caramelized Onion And Lentil Pilaf Recipe

About this recipe

A hearty and gluten-free vegetarian dinner featuring fragrant lentil and rice pilaf topped with sweet, caramelized onions. Perfect for a satisfying and wholesome evening meal.

Ingredients

• 100 g Garlic - Single Clove
• 100 g Milky Mist Cooking Unsalted Butter
• 1 ltr Bertolli Extra Virgin Olive Oil
• 1 kg Whole Farm Grocery Sugar (Packet)
• 50 g Dhani Pure Black Pepper Whole
• 500 g 24 Mantra Organic Malka Masoor
• 100 g Jk Jeera Powder / Cumin Powder
• 1 kg Simply Staples Mineral Rich Sea Salt
• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice

Instructions

1. 1. Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a medium skillet over medium heat.
2. 2. Add 1 thinly sliced yellow onion, 1 teaspoon of sugar, and a pinch of sea salt and black pepper. Cook, stirring every 4-5 minutes, until the onions are deep brown and sticky, about 20 minutes. Reduce the heat to medium-low if the onions brown too quickly.
3. 3. While the onions caramelize, heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
4. 4. Add 2 minced garlic cloves and cook, stirring, until fragrant, about 30 seconds to 1 minute.
5. 5. Stir in 2 cups of basmati rice and cook for about 2 minutes, until the grains begin to turn opaque.
6. 6. Add 3 cups of water, 1/4 cup of yellow moong dal, and 1/4 teaspoon of ground cumin. Season with sea salt and black pepper to taste.
7. 7. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice and dal are tender and the liquid is fully absorbed.
8. 8. Fluff the rice and dal with a fork, then transfer to a serving dish.
9. 9. Top the rice and dal mixture with the caramelized onions and serve warm.