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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large heavy-based saucepan, heat over medium heat. | 2. Add onion slices, and sauté until softened and deep golden brown. | 3. Remove half the onions and set aside. | 4. Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. | 5. Add salt, and season with black pepper to taste. | 6. Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. | 7. Drain, then add to pan. | 8. Add 4 cups water, raise heat, and bring to a boil. | 9. Cover, reduce heat to very low, and cook for 15 to 20 minutes. | 10. Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes. | 11. To serve, fluff pilaf with a fork, and transfer to a serving bowl. | 12. Garnish with reserved onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		peeled halved sliced	64.0	14.944	1.76	0.16
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
clove	2	cloves		-	-	-	-
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
curry leaf	4		dried	-	-	-	-
salt	2	teaspoons		-	-	-	-
black pepper			ground	-	-	-	-
green lentil	1	cup	suggested	-	-	-	-
basmati rice	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.