Malaysian

Banana Leaf Rice

A Malaysian Indian banana leaf meal with hot rice, dhal curry, vegetable sides, rasam, pickle and crisp papadum served directly on a warmed banana leaf. The leaf softens in the heat of the rice and gives the meal its gentle, earthy aroma.

▶Watch it madeThe Star · 4:23

Ingredients

• Banana leaves, cut into large rectangles2 pieces
• Ponni or parboiled rice1 cup
• Water for cooking rice2 cups
• Toor dal1/3 cup
• Water for dal1 1/2 cups
• Small onion, sliced1
• Tomato, chopped1
• Garlic cloves, lightly crushed2
• Green chilli, slit1
• Tamarind pulp1 tbsp
• Turmeric powder3/4 tsp
• Sambar powder1 1/2 tbsp
• Black mustard seeds1 tsp
• Cumin seeds1/2 tsp
• Dried red chillies3
• Curry leaves3 sprigs
• Asafoetida1 pinch
• Grated coconut1/3 cup
• Cabbage, finely shredded2 cups
• Long beans, cut into 3 cm pieces1 cup
• Bean sprouts1 cup
• Rasam powder1 tsp
• Black pepper, crushed1/2 tsp
• Ghee or coconut oil3 tbsp
• Saltto taste
• Papadum4 pieces
• Mango pickle or lime pickle2 tbsp
• Fried salted chillies4 pieces

Method

1. Rinse the rice until the water runs mostly clear, then cook it with 2 cups water and a pinch of salt until fluffy and hot.
2. Rinse the banana leaves, wipe them dry, and briefly pass each leaf over a low flame or hot pan until glossy and pliable.
3. Cook the toor dal with 1 1/2 cups water, 1/4 tsp turmeric, half the sliced onion, garlic and tomato until very soft, then mash it lightly.
4. Heat 1 tbsp ghee or coconut oil in a pot and let 1/2 tsp mustard seeds crackle with the cumin seeds, 1 dried red chilli and 1 sprig curry leaves.
5. Add the remaining onion and the green chilli, fry until softened, then stir in the sambar powder for a few seconds.
6. Add the mashed dal, tamarind pulp, salt and enough water to make a pourable curry, then simmer for 10 minutes and keep warm.
7. For cabbage poriyal, heat 1 tbsp oil and crackle 1/4 tsp mustard seeds with 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida.
8. Add the shredded cabbage, 1/4 tsp turmeric and salt, stir-fry until just tender, then mix in the grated coconut.
9. For the long beans, heat the remaining oil and crackle the remaining mustard seeds with curry leaves, then stir-fry the long beans with salt until bright and tender.
10. Blanch the bean sprouts for 20 seconds in boiling water, drain, and season lightly with salt.
11. For a quick rasam, simmer 1 cup water with rasam powder, crushed pepper, a little tomato if reserved, tamarind to taste and salt for 5 minutes, then finish with a few curry leaves.
12. Toast or fry the papadum until crisp.
13. Place each banana leaf shiny side up, with the tapered end pointing to the left in the Malaysian Indian style.
14. Spoon hot rice in the centre of each leaf and ladle dhal curry over or beside it.
15. Arrange the cabbage poriyal, long beans, bean sprouts, pickle, fried salted chillies and papadum around the rice, and serve the rasam in a small bowl or pour a little beside the rice.

Common questions