Nasi Dahl

Ramadan Nasi Dahl

Recipe Type: side

Cuisine: Malaysian

Author: Caroline Artiss

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 6-8 people

This is has to be one of my favorite rice side dishes and it’s really easy to make as long as you have all the right ingredients.

Ingredients

• 3 cups Basmati rice

• 3 cups water

• 1 cup of water blended with 2 inches of ginger

• 1 ½ tsp salt

• ½ cup dahl lentils / yellow split pea (soaked over night in water)

• 1 tbsp ghee

• 2 pandan leaves, tied into a knot

• 4 cloves

• 5 cardamoms

• 1 cinnamon stick

• 2 star anise

• ½ onion, sliced finely

• 5 garlic cloves, finely sliced

• 2 tbsp condensed milk (plus extra for serving)

Instructions

1. Start by washing your rice out, drain thoroughly and also drain your soaked lentils

2. Add both to either your rice cooker or a saucepan that has a lid

3. Add the 3 cups of water, 1 cup ginger juice and salt

4. Heat the ghee in a small pan, add the onions, garlic, cardamom, cloves, star anise and cinnamon stick

5. Cook these together for about 2 – 3 minutes until the onion softens and it’s smelling amazing Add to the rice and give a good stir together

6. Throw in the tied pandan leaves and also 2 tbsp of condensed milk

7. Set rice cooker to cook and hey presto beautiful rice done

8. If you are cooking it in a sauce pan, bring rice to the boil, then turn the heat down to it’s lowest

9. Pop the lid on the pan and leave to gently cook for 15 – 20 minutes

10. You can check once near the end, but don’t keep taking the lid off and no stirring as it won’t cook properly

Notes

You can always drizzle some more condensed milk and a squeeze of lime juice at the end before serving.