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Chana Dal Pilaf

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB1
MineralsSelenium, Natrium, Fluorine, Potassium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Vegetable oil

  2. 2 Bay leaves

  3. 6 Peppercorns

  4. 6 Black cardamom pods -see note

  5. 6 Whole cloves

  6. 1/3 Cinnamon stick - (1" piece)

  7. 1 1/2 teaspoons 7 1/2ml Cumin seed

  8. 1 1/2 cups 355ml Chana dal -see note

  9. 2 Hours and drained)

  10. 2 1/2 cups 400g / 14oz Basmati rice

  11. 1 tablespoon 15ml Salt

  12. 4 1/2 cups 1066ml Water

Instructions Jump to Ingredients ↑

  1. *available at East Indian food stores To cook reduced quantities: reduce all ingredients proportionately but not below one-fourth.

  2. 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.

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

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

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

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

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

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