Lentil Rice

Original Recipe by Amy Beh

2 cups (320g) rice, rinsed
100g lentils, soaked for 3–4 hours
600ml water
½ tsp salt
3 Tbsp oil
1 onion, halved and sliced
2 green chillies, halved and seeded
1 tomato, chopped
2 stalks curry leaves
2 screwpine leaves, knotted
600ml water
4cm ginger, sliced
7 dried chillies, soaked, and cut into 1cm sections

Spices (A)
6 cardamoms, lightly smashed
1 star anise
6 cloves
5cm cinnamon stick
½ tsp turmeric powder
½ tsp chilli powder
½ tsp ground black pepper
½ tsp coriander powder

Seasoning
1 Tbsp chicken stock granules
Salt to taste
Garnish
Some coriander leaves

Boil lentils in 600ml water and ½ teaspoon salt for 30 minutes. Drain and set aside.

Heat oil in a wok and sauté spices (A) until fragrant.

Add onion and curry leaves and fry for a minute.

Add lentils, chillies, ginger, tomato and rice. Fry for a minute. Pour in water to mix.

Dish out and transfer the rice mixture into an electric rice cooker.

Add seasoning and screwpine leaves, and cook until rice is done.

Garnish with coriander leaves.