Basmati Rice With Chana Dal & Dill
beans, indian, rice
1/3 cup chana dal (indian split
1 peas) yellow split peas may
1 be substituted
1 teaspoon salt
4 tablespoon fresh chopped dill
2 cup basmati or long-grain rice,
1 washed
3 cup canned or fresh chicken
1 stock
3 tablespoon vegetable oil
1/2 teaspoon garam masala or
1 strong curry powder
Soak the dal or split peas in 2 cups hot water for 3 hours. Soak the rice in 3 cups water for 1 hour. Drain the dal and the rice.
Heat the oil in a heavy pot (with a tight-fitting lid) over a medium flame. When hot, add the drained dal and rice. Stir and fry for 2 to 3 minutes or until all grains are coated with oil.
Add the garam masala or curry powder, also the salt and dill. Stir and fry for another minute or two. Now put in the stock and bring to a boil. Cover, turn heat to very, very low, and cook gently for 25 minutes. Turn off the heat and let the pot sit in a warm place, covered, for 15 minutes.
Adaptation of a recipe from Madhur Jaffrey. Uploaded by Erica Brown New layout by Uwe Molzahn, 1994
Yield: 1 servings