Dahl: It's very important that you start cooking the dahl before the other half of the recipe to cut the cooking time.
1 cup of lentils, I used black lentils because I love their flavor but any old lentils can work
2 cups of whole rice
5 cups of water
How to make: cover your pot's bottom with a thin layer of oil and heat it. Add lentils. fry and mix. Pour enough of the wine to cover the lentils and cook until the wine is completely vaporised. This gives the dahl an interesting twist. Add the rice and the water and let cook.
Leeks and nifty sauce:
2 large leeks
3 small, fresh fennels
1/4 cup of canola oil
6 chopped garlic cloves
2 tablespoons of chopped rosemary leaves
salt & pepper
1/4 of lemon juice
1 tablespoons lemon zest
1/2 cup of water
How to make: chop the leeks to small half-circles. Chop fennels into small cubes. Pour oil into a large, flat pot and heat the oil, then add the leeks. Fry the leeks until they're nice and golden, then add the fennel, garlic and rosemary. Sprinkle salt and pepper over the mix and fry for about 5 minutes until the fennels are equally golden. Add the lemon juice and zest and the water and bring to a boil.
Once boiled, add the dahl and continue the cooking (while keeping an eye on how much water the lentils and rice take in, add if it's getting too dry) until the rice is prepared. Before serving, add fresh parsley over the dish.
And now you have a Dalek ^_^ have fun and don't let it outside.