300 gm (1½ cups) basmati rice
100 gm ghee
Large handful of fresh
curry leaves
1 tbsp coarsely crushed
cumin seeds
Large pinch of brown
mustard seeds
Greek-style yoghurt
(optional), coriander
sprigs (optional) and lime
wedges, to serve
Diced tomato, cucumber
and red onion seasoned
with lime juice and salt,
to serve
DHAL
2 tbsp ghee
½ large onion, finely chopped
1 tbsp medium-hot curry
powder (see note)
1 tsp ground turmeric
175 gm small split red lentils
450 ml chicken stock
2 ripe tomatoes, diced
Jeera rice and dhal curry
SERVES 4 // PREP TIME 15 MINS // COOK 1 HR
Bought ghee is fine, but making your own gives the best flavour
- just make sure to use unsalted butter or the final result will be
too salty. It’s very simple to make: just cook the butter gently until
the fat separates from the milk solids, then strain of the fat.
For a more nuttiness, take the butter a little further so the milk
solids begin to brown, then strain as usual.
1 For dhal, heat ghee in a
saucepan over medium heat,
add onion and cook, stirring
occasionally, until soft and
translucent (10 minutes). Add
spices and stir until toasted
(2 minutes), then add lentils and
stir to combine. Add stock,
tomato and 600ml water and
bring to a simmer, then simmer
until lentils are tender, topping
up with water if it’s getting too
thick (1 hour).
2 Meanwhile, place rice in a
saucepan and cover with 2cm
water. Bring to the boil, stir once
or twice, then cover, reduce
heat to low and cook for
10-12 minutes. Turn of heat,
set aside covered for 5 minutes,
then fluf with a fork. Heat ghee
over medium heat, add curry
leaves, cumin and mustard
seeds in a wide saucepan and
stir until fragrant (2 minutes).
Add ghee and spices to rice, stir
through, and season to taste.
3 Serve rice with dhal, yoghurt,
coriander, lime wedges and
chopped tomato, cucumber
and red onion salad.
NoteChoose any medium-hot
curry powder you like, we like
a blend, such as korma, or lentil
and dhal spice mix from
herbies.com.au.
Drink suggestionTangy
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Bowls with grainsBowl
(top) from Dinosaur
Designs. Spoon from
Hub Furniture.Freekeh
salad and KibbehSpoon
from HUB Furniture. Plate
(with kibbeh) from The
DEA Store. All other
props stylist’s own.Rice
and dhalLarge plate
from The DEA Store.
Miso-glazed mushrooms
Spoon from HUB
Furniture. All other
props stylist’s own.
Stockists p176.