Tamarind rice with chana dal and aromatic oil

Ingredients

  • 150g chana dal, soaked in boiling water for 10 minutes (or 150g ready-cooked chana dal)
  • Fine sea salt
  • 200g basmati rice, washed and soaked in cold water for 30 minutes, then drained (or 520g ready-cooked basmati rice)
  • 3 onions (540g), peeled and thinly sliced
  • 2½ tbsp olive oil
  • 130g tamarind paste

For the aromatic oil

  • 3 tbsp olive oil
  • 7 curry leaf stems, picked, to get 5g leaves
  • 2½ tsp mustard seeds
  • 1 tsp chilli flakes

Method

First, drain the chana dal, put it in a medium saucepan and cover with plenty of cold salted water. Bring to a simmer on a medium-high heat, then cook for 30-40 minutes, until tender (skim off any residue that rises to the surface). Drain and set aside.

Meanwhile, put the drained rice in a pan with 330ml cold water and a quarter-teaspoon of salt. Bring to a simmer on a medium-high heat, then cover, turn the heat down low, and cook for 15 minutes. Take off the heat and set aside, still covered, for 10-15 minutes. Tip the rice on to a large tray, spread it out evenly and leave to steam-dry for 20 minutes.

Meanwhile, put the onions, two tablespoons of olive oil and a teaspoon of salt in a large saute pan on a medium heat, and cook, stirring, for 20-25 minutes, until deeply golden and caramelised. Transfer to a small bowl lined with kitchen paper and set aside.

For the aromatic oil, put the oil in a small frying pan on a medium heat and, once hot, add the curry leaves and fry for a minute or two, until deeply green and translucent. Stir in the mustard seeds, chilli flakes and a pinch of salt, cook for 30 seconds more, then take off the heat.

Next, put the saute pan on medium-high heat with the remaining teaspoon and a half of olive oil and the tamarind paste. Cook for two to three minutes, until thicken and glossy, then turn up the heat to high and quickly stir in the rice, making sure to coat it well. Add the chana dal, toss to mix, then take off the heat.

To assemble, spoon a third of the rice on to a large lipped platter. Scatter over a third of the onions and third of the aromatic oil, then repeat the layers until everything’s used up. Serve warm.