Chana Dal Pilaf

Recipe Ingredients

1/2 cup	118ml	Vegetable oil
2		Bay leaves
6		Peppercorns
6		Black cardamom pods - * see note
6		Whole cloves
1/3		Cinnamon stick - (1" piece)
1 1/2 teaspoons	7.5ml	Cumin seed
1 1/2 cups	355ml	Chana dal - * see note (soaked in water for
2		Hours and drained)
2 1/2 cups	400g / 14oz	Basmati rice
1 tablespoon	15ml	Salt
4 1/2 cups	1066ml	Water

Recipe Instructions

*available at East Indian food stores To cook reduced quantities: reduce all ingredients proportionately but not below one-fourth. 1. Heat oil in cooker on medium-high heat. Add bay leaves, peppercorns, cardamoms, cloves, cinnamon and cumin seed. Stir for a few seconds till cumin seeds darken a few shades.

2. Add dal. Stir fry for about 3 minutes.

3. Add rice. Stir fry till rice turns opaque (approximately 3 minutes). Add salt and water. Stir.

4. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.

5. Remove cooker from heat. Allow to cool naturally to 5 minutes. Press finger-tip control lightly to release pressure.

6. Open cooker. Fluff up rice gently with a fork to separate grains. Discard bay leaves, cardamoms and cinnamon. Serve hot, accompanied with yogurt.

Source:
Hawkins Futura Cookbook - 1987 Supplement

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