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Pilaf

Written by Yorky

Ingredients 65 gm Chana dal or yellow split peas Long grained rice measured to the 450 ml mark on a jug 1/2 tsp Turmeric 4 tblsp Vegetable oil 115 gm Onion, cut into very fine half rings 2 tsp Ginger, grated 1 tsp Garlic clove, crushed 5 tblsp Plain yoghurt Salt 1/4 tsp Chili powder 2 tblsp Butter, unsalted 2 tblsp Lemon juice 2 tblsp Milk 1 tblsp Fresh coriander leaf, finely chopped 1 tblsp Mint leaf, finely chopped 4 Fresh green chilies, finely chopped 1/2 tsp Garam masala Method Pick over and wash the dal in several changes of water. Leave to soak in water for 1 1/2 hours. Wash the rice in several changes of water and leave to soak in water for 30 minutes. Drain. Put the dal in a pan with the soaking water , add 1/4 tsp of the turmeric and bring to the boil. Partially cover and simmer for 30 minutes. Drain. Heat the oil in a wok over medium-high flame. When hot pit in the onions and stir fry until they are rich reddish-brown and crisp. Remove and drain on absorbent paper. Put the ginger and garlic in the same oil and stir fry until lightly brown. Add the remaining turmeric and 1 tblsp of the yoghurt. Stir cook until the yoghurt evaporates. Add the remaining yoghurt, 1 tblsp at a time, and cook the same way. Add the dal, 1/2 tsp salt and chili powder, mix and saute the dal for 1 minute. Heat the oven to 170 degC. Boil 3 litres of water and then add 1 tblsp salt, stir and then add the drained rice and bring back to the boil. Boil vigorously for 5 minutes. Drain the rice and put half of it into an ovenproof casserole. Cover the rice with the dal and the dal with the remaining rice. Spread the butter and browned onions over the rice and then sprinkle the lemon juice, milk, coriander leaf, mint, green chilies, and garam masala on the top. Cover very tightly and cook in the oven for 30 minutes. Stir gently before serving.

 

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