*  Exported from  MasterCook II  *

                 Hyderabadi Pilaf of Rice and Split Peas

Recipe By     : Madhur Jaffrey, A Taste of India
Serving Size  : 12   Preparation Time :2:00
Categories    : Ethnic - Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Cups          Yellow Split Peas (Chana Dal)
   4      Cups          Basmati Rice
   2      Teaspoons     Turmeric
     1/2  Cup           Vegetable Oil
   3      Large         Onions,Peeled,Sliced in Fine Half Rings
   3      Tablespoons   Ginger,Peeled,Grated Fine
   4      Teaspoons     Garlic,Crushed
   1 1/3  Cups          Yogurt,Plain
   1      Teaspoon      Salt
     3/4  Teaspoon      Red Chili Powder (Cayenne Pepper)
   4      Tablespoons   Butter
   4      Tablespoons   Lemon Juice,Fresh
   4      Tablespoons   Milk
   2      Tablespoons   Coriander,Fresh,Chopped Fine
   2      Tablespoons   Mint,Fresh,Chopped Fine
   4                    Green Chilies,Chopped Very Fine
   1      Teaspoon      Garam Masala

1)  Pick over the dal and wash it in several changes of water.  Leave to soak in water to cover by 3 inches for
1 1/2 hours.

2)  Pick over the rice and wash it in several changes of water.  Leave to soak in enough water to cover by 2 inches for 1/2 hour.  Then drain it.

3)  Put the dal and its soaking liquid into a pan.  Add  1 teaspoon of the turmeric and bring it to a boil.  Cover, leaving the lid slightly ajar, turn the heat down and simmer for about 30 minutes or until it is almost tender by the grains are still whole.  Drain.

4)  Heat the oil in a non-stick frying pan over a medium-high flame.  When hot, put in the onions.  Stir and fry them until they are a rich, reddish-brown colour and crisp.  Remove them with a slotted spoon and spread them on a plate lined with paper towels.

5)  Put the ginger and garlic into the same oil.  Stir and fry until lightly browned.

6)  Now put in the remaining 1 teaspoon of turmeric and 1 Tablespoon of the yogurt.  Stir and fry until most of the liquid in the yogurt evaporates and the remaining particles brown lightly.  Add the remaining yogurt 1 Tablespoon at at time and cook in the same way.

7)  Add the drained dal, the salt and the chili powder.  Stir to mix.  Saute the dal for 1 minute.

8)  Heat the oven to 170° C (325° F).

9)  Bring 4 litres of water to a rolling boil.  Add 1 Tablespoon of salt and stir.  Put in the drained rice and bring to a boil again.  Boil vigorously for 5 minutes or until the rice is three-quarters cooked (it should retain a slim, hard, inner core).

10)  Drain the rice and empty half of it into a 9 x 13 inch pan, oven-proof casserole-type pan.  Cover the rice with the cooked dal.  Then cover the dal with the remaining rice.

11)  Spread the butter and the browned onions over the rice.  Sprinkle the lemon juice and milk, fresh coriander, mint, green chilies and garam masala over the top.

12)  Cover tightly with foil and place in the oven for 30 minutes.

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