How about some “daal chawal” the Ecuadorian way today? Lentils and rice are a very common meal in most desi homes. Today I bring you a recipe tried and tested by a dear friend of mine Ravneet Arora. It is very kind of her to allow me to use her pic and recipe and once again I encourage all of you to send me your pics and recipes. I have not tried this out myself but i am sure this recipe is a fool proof one as Ravneet herslef is an excellent cook and baker! Brown lentils are used in this recipe and they are an excellent source of protein and iron. So…lets have some daal chawal a different way! Thank you soo much Ravneet 🙂

3 tbsp canola oil or any cooking oil
1 tsp turmeric
3 tomatoes or a can of diced tomatoes (I like to use fresh in this recipe) (I used tomato paste which was not sour enough, so added 1 tbsp of white vinegar)
2 tsp cumin
4 tbsp chopped cilantro /coriander leaves
1 lb (2 1/4 cup) lentils
1 red onion, diced
1 bell pepper, diced (I like orange or yellow best in this recipe) (I didn’t have so didn’t use)
6 garlic cloves, crushed or finely chopped
3 tsp salt
7 cups water

Directions:

Heat the oil on medium heat in large sauce pan
Add turmeric, onion, bell pepper, tomato, garlic, cumin, salt and 2 tbsp of cilantro
Cook stirring occasionally until all ingredients have softened, about 5 minutes
Add water and increase heat to bring water to boil.

Add the lentils and reduce the heat to medium low.
Cover partially and cook until the lentils are tender, about 45 minutes-1 hour
Stir in remaining cilantro and remove from heat

Ecuadorian Style Rice
Ingredients:
2 cups of uncooked white rice, I like to use long grain rice (sorted and rinsed if needed)
2 tbs oil (olive oil, sunflower, canola) or butter
2 tbs minced or finely chopped white onions
2 ¼ cups water
Salt to taste (add the salt when you add the water and the water should taste like a lightly salted broth, for a lightly salted rice I add about 1/4 teaspoon of salt)
Optional – 1 garlic clove, minced
For arroz amarillo: ½ teaspoon of ground achiote or annatto (Mix these together: 1-1/2 tablespoons paprika
1 tablespoon white vinegar
3/4 teaspoon dried oregano
1 minced garlic clove

1/4 teaspoon ground cumin
turmeric can be used if you just need it for color)
Preparation:
1. Heat the oil or butter on medium temperature in medium sized saucepan.
2. Add the minced onions and garlic (and achiote if making arroz amarillo or yellow rice), cook until the onions are translucent or soft, about 2 minutes.
3. Add the rice and stir it in so that it is well coated by the oil, add the water and bring it to a boil.
4. Let the water reduce until it barely covers the rice, cover with a lid, reduce the temperature to low, and cook for about 20-25 min.