A dal simply refers to a lentil (aka split bean/legume) and channa dal is split garbanzos. We like to use this pilaf as a side dish or even as a main meal!
makes 6.5 cups
1 cup basmati rice
½ cup channa dal
4 Tbsp ghee
1 tsp cumin seeds
1 cup onions, finely chopped
½ of a large cauliflower, cut into 1” florets
1 Tbsp dried fenugreek leaves
2 Tbsp ginger purée
1 tsp turmeric
1 tsp chili powder
3 inch cinnamon stick
1 ½ tsp salt (more or less to taste)
1 ½ cups water (or stock)
1 cup cherry tomatoes
- Combine the channa dal with the basmati rice, rinse in cold water 2-3 times, then soak for 30 minutes. Drain.
- Heat the ghee in a medium sized heavy bottom stockpot – pop the cumin seeds in the ghee. Lower the heat to medium, add the onions. Cook until golden brown.
- Add the cauliflower, fenugreek, ginger, and turmeric and sauté for another 2-3 minutes. Add the drained rice and channa dal, chili powder, cinnamon stick, salt and water.
- Bring to a boil then cook covered at medium-low for 7-8 minutes. Do not stir.
- Turn heat off, let the pilaf rest covered for 5 minutes, remove cinnamon stick, then add the cherry tomatoes.
- Fluff the rice with a fork.
ideas / variations
- Garnish with cilantro and/or peanuts or use mustard seeds instead of cumin.
- For a vegan version, substitute oil for ghee.