Pilau Masala! This past weekend we took a trip to Washington DC for a friends wedding; DC was amazing. The travel & lifestyle page will feature memorable moments from out trip so be sure to check it out 🙂
Now the main reason for mentioning DC here was to tell you the story behind this spice. By the way we saved money on hotel and car because we stayed at my friend’s place, who also happens to be within walking distance to all what we wanted to see. Ok, veering off topic again! Well, while rummaging through her spice cabinet; I came across the spice bottle with bold imprints “PILAU MASALA”. The first thing I did was go to the ingredient list; no one wants additives in their spice right? Ingredient list was literally just 2 lines only (Cumin seeds, Black pepper, Cinnamon, Cardamoms, Cloves. 100% Pure and Natural. No additives). I also want to know where things I eat come from; This spice by Tropical Heat Spices is made in Kenya and you can get it from Amazon…No I didn’t buy it, She had two sealed containers and I told her I’m taking one! She told me to try it with rice, which I will ….but for now I decided red lentils.
Long story short, this recipe is quick and cheap too! Very hearty and it was the perfect cleanse after my not so good vacation eating.
Makes 4 servings
· 1 ½ c red lentils
· 1 c diced sweet potatoes
· ¾ c chopped onions
· 2 tsp minced garlic
· ½ tsp coriander
· ½ tsp paprika
· ½ tsp tumeric
· ½ tsp cayenne pepper
· 2 tsp pilau masala
· 2Tbsp extra virgin olive oil
· 4 c vegetable broth
· 3 c water
· Salt & black pepper to taste
- Heat oil in a 12″ deep calphalon skillet. Add onions and cook until it turns clear, then add garlic and cook for another minute.
- Stir in sweet potatoes, cook for ~ 2 minutes ,add a cup of vegetable broth and cook for another 8 minutes or until sweet potatoes are tender.
- Combine lentils and all dry spices except salt and pepper, add remaining broth and water. Cover and let simmer on medium heat for about 20 minutes. (If too thick feel free to add more water)
- Season to taste with salt and pepper, let sit for about 10 minutes then serve. Can be served with rice, chapati or naan.
Left overs are even better because they soak up all the flavors! You can freeze for up to 2 weeks and store in the fridge for 3 days. Add a little water and reheat in a pot.