Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter 1/4 ts Ground turmeric
1 md Onion; peeled and chopped 1/2 c Toor dal; picked over
12 Cloves -- washed and drained well
1 Cinnamon stick; broken up 1 3/4 c Long-grain rice
1/4 ts Ground cumin 2 Garlic cloves
5 Black cardamom pods -- peeled and chopped

Melt the butter in a large saucepan over medium-low heat. Add the
onion and cook, stirring occasionally, until it begins to brown.

Stir in the cloves, cinnamon, cumin, cardamom and turmeric and cook
for 1 to 2 minutes.

Add the drained dal and continue to cook for another 3 to 4 minutes,
stirring occasionally.

Add 2 1/2 cups water and bring it to a boil. Add the rice and garlic;
cover tightly. Reduce heat and simmer gently for 40 to 45 minutes.

Preparation time: About one hour.

From _Ismail Merchant's Indian Cuisine_ by Ismail Merchant. New York:
Simon Schuster, Inc., 1986. ISBN 0-671-68477-9. Pg. 187. Posted
by Cathy Harned.
Submitted By CATHY HARNED On 10-26-94

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