It tasted so good, the taste of coconut milk, lemon and lentils are just awesome!! :)
this is a yummy recipe! i used grated coconut (frozen days before) and water and that tasted great too.. really liked your info on how lemon is more than just for taste. didnt add lemon though as i was having raita with my pulao to beat the summer.. thanks..
Its medium-high heat Natalie. But if you used Red Lentils (Masoor dal), its bound to be mush since thats its texture. If you don't prefer prefer, substitute puy lentils/green lentils/split chickpeas (channa dal/Bengal gram) since they retain their shape once cooked as well. --DK
Depends on the rice. The so named Basmati in the regular US markets don't turn like the ones you get in India. Try the ones available in your local Indian grocery and wash it until the water runs clear. Presoaking it for 15-20 minutes also helps. Another important tip is leaving the rice alone while it cooks and once cooked, letting it slowly cool down. Fluff it gently then and see the difference :) --DK
Yes, it works great as well. --DK
Thanks for the feedback Aruna :) --DK
?? I do not add citrus juice to reduce the content of iron. I instead add it to help our body to absorb the iron from the lentils which lemon juice aids.
Its the quality of the rice. Many times the same proportion of liquid to rice ratio will not work across the board. Guess its the experience/used to factor of the rice you are using on a regular basis
Believe u me - I am trying to learn it from you :) I should sue you probably for making me salivate on my KB so many times.....dont u know its bad manners making one salivate this way ;)..Guess my learnings from you are slowly starting to pay off :) :) :)
Of course it wont taste the same :)