Recipe: Basmati Rice with Chana Dal and Dill (for Caroline)

Basmati Rice With Chana Dal & Dill
Adaptation of a recipe from Madhur Jaffrey. Uploaded by Erica Brown
New layout by Uwe Molzahn, 1994

1/3 c chana dal (indian split peas) yellow split peas may be substituted
1 tsp salt
4 tb fresh chopped dill
2 c basmati or long-grain rice, washed
3 c canned or fresh chicken stock
3 tb vegetable oil
1/2 tsp garam masala or 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.