Ingredients:
2 cups dark, round, small lentils
1/2 cup white poppy seeds
1 cup cashews
1 cup sliced almonds
1 seeded jalapeno peppers
4 cloves garlic ( or as much as you can handle)
salt
4 chopped green onions
1 bunch chopped cilantro
1 large yellow onions, chopped
vegetable oil
basmati rice
Directions:
Rinse and cook lentils in plenty of water.
Let reduce until there is about 4 cups of liquid leftover.
Drain lentils, reserving liquid.
Set liquid aside.
In the meantime, in a skillet, lightly toast, one by one (just until you can smell them): poppy seeds, cashews and almonds.
Put in blender.
Add jalapeno pepper, garlic, and salt.
Gradually add leftover lentil liquid (should be dark brown after reducing for at least an hour) and puree this mixture.
Puree until smooth and pour into bowl.
Add to this the green onions and cilantro.
Next, saute the onions in vegetable oil until golden.
Add lentils and saute for another 15 minutes.
Cover over very low heat and let marinate.
Cook basmati rice.
Then, in a large pot, layer rice and lentil mixture.
Let marinate and simmer over very low heat for about 1 hour (I usually put a dishtowel under lid to trap steam).
Serve, topping with liquid mixture, and adding liquid mixture as you go.
Servings: 10
Time preparation: 45 min.
Time total: 135 min.