Curried Dal with Basmati-Raisin Pilaf

Ingredients

• 1.5 cups rice uncooked
• 1  bay leaf 
• 2  cardamom pods 
• 2 sticks cinnamon (3-inch)
• 1 teaspoon curry powder 
• 0.5 teaspoon fennel seeds 
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh minced peeled
• 3  garlic cloves minced
• 0.3 cup golden raisins 
• 0.5 teaspoon ground cumin 
• 1 tablespoon olive oil 
• 1.5 cups onion chopped
• 1 cup plum tomatoes chopped
• 1.5 cups lentils dried red
• 0.5 teaspoon salt 
• 0.8 teaspoon salt 
• 1  serrano chile minced
• 3 cups water 
• 4 cups water 

Equipment

• frying pan
• sauce pan

Directions

1. To prepare pilaf, combine the first 8 ingredients in a medium saucepan over medium-high heat. Bring to a boil; stir once. Reduce heat to medium-low; simmer, uncovered, 15 minutes or until water is absorbed and rice is tender. Discard cinnamon, cardamom, and bay leaf.
2. To prepare dal, heat olive oil in a large saucepan over medium-high heat.
3. Add onion to pan; saut for 5 minutes or until lightly browned. Stir in ginger, curry powder, cumin, and garlic; cook for 30 seconds, stirring constantly.
4. Add 4 cups water and next 4 ingredients (through serrano); bring to boil. Cover, reduce heat, and simmer 15 minutes or until lentils are tender. Stir in cilantro.
5. Serve over pilaf.