Keralan Indian · India

Cinnamon and Cardamom Keralan Split Bengal Gram Rice Pilaf

Name: Cinnamon and Cardamom Keralan Split Bengal Gram Rice Pilaf
Total time: 42 min
Yield: 4 servings
Cuisine: Keralan Indian
Ingredients: 1.5 cups basmati rice; 1 cup split Bengal gram (chana dal); 1 onion, finely chopped; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 green chili, slit; 1 tsp turmeric powder; Salt to taste; 2 tbsp ghee; 1 cup plain yogurt; 1/2 tsp cinnamon powder; 1 tsp green cardamom pods

A sweet, aromatic variation with cinnamon and cardamom for a fragrant twist.

42 minutes4 servings

Method

Add cinnamon powder and green cardamom pods to the ingredients list.
Rinse rice and split Bengal gram thoroughly. Soak split Bengal gram for 1 hour.
In a large pot, heat ghee over medium heat. Add mustard and cumin seeds, letting them sizzle.
Add chopped onion, green chili, and turmeric. Sauté for 2 minutes until fragrant.
Add soaked split Bengal gram, rice, and salt. Pour in 3 cups water. Bring to a boil, then reduce heat and simmer until water is absorbed and rice is tender.

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