Method
Mix the rice and dhal together. Wash this several times, draining
the water off .
Layer the saucepan with oil. Heat this up for a few seconds and
then add in ½ cup of oil. Heat together and stir.
Add in whole jeera, aniseed, fennel and one dry chilli with 3 bay
leaves. Fry together for three minutes. Add onion seeds and 1½ onions.
Fry this for a further 1-2 minutes until golden brown.
Add in rice and dhal and fry this, mixing well, for another four
minutes. Add in water up to ½ - ¾ saucepan (approx. 2 pints of
water).
Cover saucepan with lid and add ½ raw onion and 1 teaspoon of salt.
Boil this at medium heat for 20-30 mins.
Optional - add vegetables: cauliflower and carrots cut in medium
sliced pieces. Add extra water as necessary with green chillies
so you have good consistency.
Take off the heat and serve with papadams, fried aubergine or omelettes.
