Nabil Ansari's Dahl Khichdi With A Bright, Citrus-y Sparkling

Pairs perfectly with the Jansz Tasmania Premium Cuvée.


Written and produced by Broadsheet.

Nabil Ansari is the sous chef at Sunda, a south-east Asian eatery tucked away in Melbourne’s Punch Lane. Nabil also headed up the kitchen for the restaurant’s recent summertime lockdown pop-up, Sunda Exp, which saw the chef marry south-east Asian and Italian influences.

In this video, he shows us his take on the traditional Indian dish dahl khichdi, tempering the spices with bone marrow for added richness.

Preparation Time: 15 minsCook Time: 40 minsServes: 4

Pairs with: Decoded Wine Award 2021 Value Pick, Jansz Tasmania Premium Cuvée

Ingredients

  • 150g yellow lentils
  • 1 tsp turmeric powder
  • 150g jasmine rice, cooked
  • 4 tbsp ghee
  • ½ red onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2 tbsp ginger, chopped
  • 10 curry leaves
  • 2 tsp cumin seeds
  • 2 tsp black mustard seeds
  • 2 tomatoes, chopped
  • 1 tsp salt
  • 100g bone marrow, chopped
  • 1 bunch coriander leaves and stalks, chopped
  • Chilli oil, to taste

Method

  1. In a large pot, soak the lentils in water for about an hour, drain, then add 6 cups of fresh water along with the turmeric. Simmer on medium heat until just cooked - about 30 minutes.
  2. Add the rice and another cup of water. Cook until the rice and beans break down.
  3. In another pan, heat ghee, then add cumin seeds and mustard seeds. When sizzling and popping add the curry leaf followed by the salt, onion, garlic, ginger, coriander and tomato. Add the bone marrow and cook until the ginger turns light golden brown - about 30 seconds.
  4. Combine with the cooked rice and lentils, season to taste and serve. Garnish with coriander leaves and chilli oil.

This article is produced by Broadsheet in partnership with Dan Murphy’s.

Find out more about the 2021 Decoded Wine Awards, for wine lovers, not experts.

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