Curried Dal With Basmati-Raisin Pilaf

• Pilaf:
• 3 cups water
• 1 1/2 cups uncooked basmati rice
• 1/3 cup golden raisins
• 1/2 teaspoon salt
• 1/2 teaspoon fennel seeds
• 2 (3-inch) cinnamon sticks
• 2 cardamom pods
• 1 bay leaf
• Dal:
• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 3 garlic cloves, minced
• 4 cups water
• 1 1/2 cups dried small red lentils
• 1 cup chopped plum tomato
• 3/4 teaspoon salt
• 1 serrano chile, minced
• 1/4 cup chopped fresh cilantro

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. Add onion to pan; saute for 5 minutes or until lightly browned. Stir in ginger, curry powder, cumin, and garlic; cook for 30 seconds, stirring constantly. 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. Serve over pilaf.

pilaf, water, basmati rice, golden raisins, salt, fennel seeds, cinnamon sticks, cardamom pods, bay leaf, olive oil, onion, fresh ginger, curry powder, ground cumin, garlic, water, red lentils, tomato, salt, serrano chile, fresh cilantro

Taken from www.myrecipes.com/recipe/curried-dal-with-basmati-raisin-pilaf (may not work)