RECIPE OF THE MONTH

DILL AND LEMON RICE

Suva aur Nimbuka Chawal

Serves 8

Fresh dill and lemon bring this sparkling dish to life, the small brown garbanzo adding crunch and boosting nutrition. It is equally good served with a non-Indian entrée as well.

½ cup small brown garbanzo - (kalachanna)
1 teaspoon salt
2 cups basmati rice, Indian or Pakistani only
2 tablespoons oil
2-inch piece cinnamon
4 cardamom pods, cracked open
3 tablespoons green garlic, chopped
OR 1 tablespoon chopped garlic
2 cups fresh dill, chopped
1 lemon, thinly sliced in circles
2 teaspoons salt or to taste

1. Rinse garbanzos and soak overnight in water to cover by 4-5 inches. Drain and put in a pan with 3 cups water. Bring to a boil on high heat. Reduce heat and simmer until tender, about 20- 30 minutes. Add 1 teaspoon salt and simmer another 5 minutes. Drain and set aside.

2. Place rice in a large bowl with plenty of cold water and swish vigorously with fingers. Repeat 4-5 times, until water is fairly clear. Cover with several inches of cool water and set aside to soak at least 15 minutes or up to 2 hours.

3. Heat oil on medium-high heat, in a saucepan with a tight fitting lid. Add cinnamon and cardamom and sauté 30 seconds. Add garlic and sauté 1 minute. Drain and add rice. Stir in dill and add lemon and reserved garbanzos. Mix well and sauté for 1 minute. Add 3 cups water and salt. Cover and bring to a boil over high heat. Reduce heat as low as possible and cook, covered for 25 minutes, without peeking.

4. Remove from heat and set lid slightly ajar to allow steam to escape. Let rest for 5 minutes. Gently fluff with fork and carefully spoon onto platter to serve.




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