Rice

• Basmati rice
• Raisins
• Carom seeds (Ajwain)

Dhal

• Chana dhal
• Sprouted lentils
• Onion
• Ginger
• Garlic
• Cilantro
• Green chili
• Tomato
• Coconut cream
• Herbs & Spices (Cumin, bay leaf, asafoetida, turmeric, chili, garam masala, amchur (dried mango), methi (dried fenugreek leaves)

Wash the chana dal several times and let them soak for at least one hour before cooking. Heat up a separate pot, put a little bit of coconut cream in and once hot add cumin seeds and a bay leaf. When the seeds start to crackle add the onion and asafoetida and sauté until the onion starts to brown. Separate the stems and the leaves from the cilantro. The leaves are used as garnish and add the stems to a blender together with the garlic and ginger, blend into a paste. Add the paste to the onion and sauté for a minute or so until fragrant. Then add the tomatoes with some turmeric and cook till the tomatoes are soft. Add the garam masala and some chili powder and combine. Add the sprouted lentils to the chana dal when these are almost done cooking. Then add the dal & sprouted lentils together with some of the water that they have cooked into the other pot and stir to combine everything. Add some extra water till you get the required consistency. As last add the dried fenugreek leaves and amchur powder and combine. Garnish with the cilantro leaves.

Cook the rice according to instructions on the label and add some raisins to the rice. Dry fry the carom seeds till fragrant and add them to the rice when the rice is done.