Ingredients
- •4 oz (1/2 cup) red split masoor daar (lentils)
- •370 g (2 cups) rice
- •2 teaspoons vegetable oil
- •2 teaspoons freshly grated or crushed ginger (see Note)
- •1 1/2 teaspoons fine sea salt
- •1 teaspoon ground turmeric
- •475 ml (2 cups) coconut water
- •30 g (1/2 cup) thinly sliced fried onions
- •Freshly grated coconut, for serving (optional)
Note: Fresh ginger may be adjusted according to taste. If fresh ginger is unavailable, substitute 1 teaspoon ground ginger.
Ground ginger loses potency during storage. Smell it before using; if its aroma is faint, add a little more. Briefly warming ground ginger in the oil before adding the rice can help release its aroma.
For additional seasoning, add a cinnamon stick, a few black peppercorns, whole cloves, or green cardamom pods with the rice. Remove whole spices before serving.
Preparation
Wash the lentils and rice together until the water runs clear; drain well. Heat the oil in a medium saucepan over medium heat. Add the rice, ginger, salt, and turmeric. Stir for 1 minute. Add the coconut water and 475 ml (2 cups) water. Increase the heat and bring to a boil. Cook uncovered over high heat until most of the liquid has evaporated and the surface of the rice is visible.
Cover the saucepan tightly and reduce the heat to low. Cook for 22 minutes. Remove the saucepan from the heat and fluff the rice gently with a fork. Garnish with the fried onions or freshly grated coconut and serve.
Tips:
Fresh ginger pulp gives this dish a wonderful aroma and flavour; adjust the ginger according to your palate. However, a teaspoon of ginger powder can be used as a substitute.
Ginger powder loses its potency when stored for a long period of time. Smell it before adding it. If it is not pungent to the nose, add more than a teaspoon. Before adding it, heat it in warm oil to bring the stale ginger powder to life.
Other options to flavour the rice include a stick of cinnamon, black peppercorns, cloves, or green cardamoms.
