Keralan Indian · India

Garam and Coriander Keralan Split Bengal Gram Rice Pilaf

Name: Garam and Coriander 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 tsp garam masala; 1 tsp coriander seeds

A warm, earthy blend with garam masala and coriander for depth.

42 minutes4 servings

Method

Add garam masala and coriander seeds 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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