Hash-Browned Golden Beets and Yams

Hash browns are a favorite weekend breakfast staple for many people across North America, but there's no reason just to use potatoes — beets, sweet potatoes, yams and squash are delicious hashed and browned as well. Because of the high sugar content of sweet potatoes, yams or squash, they must be stirred constantly to avoid burning and and they don't crisp up as well as potatoes. But used side by side with potatoes or beets in a hash, they provide a wonderful contrast in not only flavor but texture as well.

My favorite variation is hash-browned golden beets and yams — the beets, cooked lightly ahead of time, are firm, crisp and browned while appearing to nestle in a bed of mashed and browned yams. Red beets work just as well as golden beets, of course, but their color tends to bleed through all the other ingredients. Because of the comparatively strong flavors of beets and yams, I don't like to mix them with too many spices or other flavorings like you might with potatoes — a little onion, garlic, salt and pepper are all I find that need to be added.

Hash-Browned Golden Beets and Yams

Recipe by Lisa Turner Published on November 30, 2007 Simple, colorful, nourishing and delicious breakfast hash-browned golden beets and yams Print this recipe Ingredients: 3 tablespoons olive oil 1 large onion, chopped 1 clove garlic, minced or crushed 1 large golden beet, cooked only just through, peeled and diced 1 yam, cooked, peeled and diced 1/2 teaspoon sea salt fresh ground black pepper Instructions: Heat the olive oil in a large non-stick frying pan or wok over high heat. When hot, toss in the onions and fry, stirring frequently, for a few minutes or until they start to turn brown. Add the garlic and fry for another minute. Add the diced beet, stirring pretty much constantly, for about 10 minutes until they are well-browned on all sides. Add the diced yam and continue to fry, stirring constantly and to the bottom of the pan to avoid sticking, for about 5 minutes to let the yam start browning. Just before serving, stir in the salt and grind black pepper to taste over the hash. Makes 2 servings

Butter Paneer Masala

Fans of paneer cheese are sure to love this butter paneer masala that I found at Sailu's Kitchen. A vegetarian version of the classic butter chicken, this dish of tender pieces of fried paneer cheese simmered in a rich, thick, creamy and buttery spiced tomato, onion and cashew gravy is a tremendously popular item in Indian restaurants. If I don't order matar paneer — my absolute favorite — my next choice is always a paneer masala. I've made a few minor modifications on Sailu's recipe, but essentially followed her instructions. Prior to starting up this blog, I rarely took the time to browse through food blogs, but now I know what I was missing. I look forward to many tasty meals in future inspired by food bloggers.

Butter Paneer Masala

Recipe by Lisa Turner Adapted from Sailu's Kitchen Cuisine: Indian Published on November 28, 2007 A vegetarian version of the classic butter chicken with tender pieces of fried paneer cheese simmered in a thick, creamy and buttery spiced tomato and onion gravy — an amazing centerpiece for a beautiful Indian meal Print this recipe Preparation: 3 tablespoons raw cashews 2 large onions 3 large tomatoes 2 cloves garlic, minced or crushed 1-inch piece fresh ginger, minced or grated Other ingredients: 8 tablespoons unsalted butter 1/2 lb (225 g or 1 1/2 cups) paneer cheese, cut into 1/2-inch cubes 2 teaspoons chili powder 1 teaspoon dry fenugreek (methi) leaves 1 teaspoon ground coriander 1 teaspoon garam masala 1 teaspoon sea salt, or to taste 1/2 teaspoon turmeric 1/4 teaspoon ground cumin 1/4 teaspoon cayenne 2 tablespoons heavy cream handful of fresh parsley or coriander, chopped Instructions: Soak the cashews in water for 30 minutes. Drain and process in a food processor or mortar and pestle with a few tablespoons of water to get a paste-like consistency. Set aside. Meanwhile, make a paste of the garlic and ginger in a mortar and pestle. Prepare the onions and tomatoes. Bring two medium saucepans of salted water to a boil and fill two bowls with cold water. Peel the onions and cut a cross through the bottoms. Blanch the onions in 1 saucepan of boiling water for 10 minutes, then immediately remove the onions and place in a bowl of cold water. At the same time, cut a cross through the bottoms of the tomatoes, blanch in the other saucepan of boiling water for 2 to 3 minutes, and immediately remove and place in the other bowl of cold water. Once the onions and tomatoes are cooled, drain and purée separately in a food processor or blender to make an onion paste and a tomato purée. Once the pastes are made, heat 3 tablespoons of the butter in a large non-stick pan over medium heat. When hot, add the paneer cubes and cook, flipping often, until the paneer is lightly browned on all sides. Remove with a slotted spoon and drain on paper towels. Set aside. Add 2 more tablespoons of the butter to the pan and turn up the heat to medium-high. When hot, add the onion paste and sauté for 6 to 8 minutes or until browned. Add the garlic and ginger paste to the pan and continue to sauté for another 3 minutes. Next add the chili powder, stir, and then add the cashew paste and stir to combine. Stir in the tomato purée, fenugreek leaves, ground coriander, garam masala, salt, turmeric, ground cumin and cayenne, and let simmer for 5 minutes. Add the paneer and simmer for another 5 minutes. Depending on your desired consistency, a small quantity of water can be added at this point. Simmer for another 10 minutes or longer to thicken. Remove from the heat and stir in the remaining butter and cream. Let the curry stand for 10 to 15 minutes before serving. Garnish each serving with fresh chopped parsley or coriander and serve with rice or any Indian flat bread. Makes 4 to 6 servings

Jalapeño Cornbread Wedges

In the interest of variety and spiciness, I prepared a different cornbread recipe than the one I usually make. I certainly wasn't disappointed with the result and it was very easy to prepare besides. I used a large jalapeño for the extra kick, but if you can't take the heat, use a small one instead. This cornbread makes for a nice light lunch or snack but could also be served with dinner.

Jalapeño Cornbread Wedges

Recipe by Lisa Turner Cuisine: Mexican Published on November 27, 2007 Sweet, moist cornbread with a little kick from a fresh jalapeño — a simple and wonderful side for a Mexican or southwest American themed meal Print this recipe Ingredients: 6 tablespoons unsalted butter 1 cup yellow cornmeal 1 cup unbleached white flour 1/3 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon sea salt 1 cup buttermilk 1 large egg 1 jalapeño, seeded and minced Instructions: Preheat an oven to 375° and lightly grease a 9-inch glass pie plate. Melt the butter in a small saucepan and set aside to cool for a few minutes. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In another bowl, combine the buttermilk and egg with a fork until just blended. Pour the buttermilk mixture and butter over the dry ingredients and add the jalapeño. Stir with a rubber spatula until just combined. Transfer the batter to the pie plate and spread evenly. Bake for 25 minutes or until a toothpick or cake tester comes out clean. Let cool on a wire rack for at least 15 minutes before serving. Can be served warm or at room temperature. Makes 8 side servings

Azuki Beans Cooked with Garlic and Ginger

I was delighted to find a few Indian recipes calling for azuki beans in my newly acquired copy of Madhur Jaffrey's World-of-the-East Vegetarian Cooking, including this one. Azuki beans were cultivated in Asia where they continue to be very popular, usually served sweetened. Though I own a few shelves of cookbooks, I don't have many azuki bean recipes that are more suitable to serve as a dinner dish. I sometimes use them in recipes calling for mung beans, so if you don't have azuki beans on hand, whole mung beans would be a very good alternative.

On the menu with:
Beet and Tomato Soup
Rice with Paneer and Peas

Azuki Beans Cooked with Garlic and Ginger

Recipe by Lisa Turner From Madhur Jaffrey's World-of-the-East Vegetarian Cooking Cuisine: Indian Published on November 26, 2007 A simple but robust and savory azuki bean dal curry flavored with ginger and garlic Print this recipe Ingredients: 1 cup dried azuki beans 2 cloves garlic, peeled 1-inch piece fresh ginger, chopped 2 whole dried red chilies juice from 1 lime or 1/2 lemon 1 teaspoon sea salt 1/3 teaspoon garam masala 1/2 cup cream or yogurt Tempering: 3 tablespoons ghee or a mixture of butter and oil 1 clove garlic, minced 1-inch piece fresh ginger, minced 1/2 teaspoon cayenne Instructions: Rinse the beans and soak for 6 hours or overnight in several inches of water. Drain and rinse. Transfer to a large saucepan and cover with 4 1/2 cups of fresh water. Add the garlic, ginger and dried chilies, and bring to a boil. Reduce the heat to low, cover, and simmer for simmer for 40 to 60 minutes or until the beans are tender. Transfer the garlic, ginger, and some of the beans (about 1/2 cup) along with some of the cooking liquid to a blender. Purée until smooth and return to the pan. Stir in the lime or lemon juice, salt, garam masala and cream or yogurt, and discard the dried red chilies if desired. Leave the pan uncovered with the heat set to low. Heat the ghee or butter and oil in a small saucepan or frying pan. When hot, add the minced garlic and ginger. Stir for a minute or so or until the garlic is slightly browned. Add the cayenne, quickly stir, and then pour the contents into the beans. Cover immediately, turn the heat off, and let sit for about 5 minutes before serving. Makes 4 - 6 servings

Mushroom and Jalapeño Breakfast Hash

This is my favorite fast-and-easy breakfast hash for weekend mornings when I'm getting up later than I had meant to. Flash-fried mushrooms and jalapeño peppers complement the traditional potato-and-onion hash beautifully and add very little extra time to the preparation and cooking, especially if the potato has been cooked and cooled the night before. The secret to good browned hash is to maximize the vegetables' contact with very hot olive oil — and it's important to use olive oil instead of other vegetable oils because, when hot enough, the vegetables will absorb very little of it.

This hash makes a perfect amount for two people. If you're cooking for more people, just multiply the recipe by the desired number but cook the potato part in portions to avoid layering the potato in the pan.

Mushroom and Jalapeño Breakfast Hash

Recipe by Lisa Turner Published on November 25, 2007 Flash-fried mushrooms and jalapeño peppers combined with a traditional potato-and-onion hash for a quick and tasty breakfast — the secret to good browned hash is to maximize the vegetables' contact with very hot olive oil Print this recipe Ingredients: 4 tablespoons olive oil 1/2 lb. white mushrooms, chopped 1 large onion, sliced 1 large potato, cooked and cut into 1/2 inch cubes 3 jalapeño peppers, seeded and chopped 1 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Heat a frying pan large enough to hold the cubed cooked potato in a single layer over high heat. When hot, pour in 2 tablespoons of the olive oil, wait a few seconds, then swirl around the pan. Toss in the mushrooms right away and fry, stirring frequently, for 5 minutes or until they're nicely browned. Remove with a slotted spoon onto paper towel for draining and set aside. Add the other 2 tablespoons of olive oil, wait a few seconds for the oil to heat up without smoking, then add the onion and stir-fry for 2-3 minutes until they brown. Toss in the cooked potatoes and continue to stir-fry for 5 minutes. Add the jalapeños and cook, stirring, for another 3-5 minutes. The potatoes should be well-browned on all sides. Before serving, stir in the salt, add the mushrooms and grind black pepper to taste over the hash. Makes 2 servings

Roasted Pumpkin Seeds

One of my favorite treats is homemade roasted pumpkin seeds. The store-bought variety simply do not compare, so I took the time to separate the seeds from the pumpkin I bought to make pumpkin pie. This recipe can easily be increased if you have more seeds on hand.

Roasted Pumpkin Seeds

Recipe by Lisa Turner Published on November 23, 2007 Homemade roasted pumpkin seeds — an easy and tasty treat Print this recipe Ingredients: 1 1/3 cups water 3 tablespoons sea salt 1 2/3 cups pumpkin seeds (1 large pumpkin) Instructions: Bring the water and salt to a boil, stirring until the salt is dissolved. Pour the water over the seeds in a bowl. Cover the seeds and leave to stand for 12 to 24 hours. Drain the water from the seeds. Spread the seeds evenly on a ungreased baking sheet and bake in a 350° oven for 25 to 35 minutes or until the seeds are dry and puffy. Stir the seeds frequently, once every 10 minutes or so. When the seeds are done, leave them to cool on the baking sheets and stir occasionally. Store in an air-tight container. Makes 2 cups

Beet and Tomato Soup

My photograph doesn't begin to capture the unique elegance of this beet and tomato soup, adapted from Madhur Jaffrey's World-of-the-East Vegetarian Cooking. Combining the typically strong flavors of beet and tomato results in a perfect balance of flavors and a surprisingly subtle soup that can only be tasted to be appreciated. This is an ideal soup to be served as a first course.

Beet and Tomato Soup

Recipe by Lisa Turner Adapted from Madhur Jaffrey's World-of-the-East Vegetarian Cooking Cuisine: Indian Published on November 21, 2007 Simple, smooth and flavorful beet and tomato soup with gentle Indian seasonings Print this recipe Ingredients: 1/2 lb (225 g) beets (3 medium beets) 1 teaspoon butter or oil 1 teaspoon cumin seeds 4 whole cloves 1-inch piece of cinnamon stick 3 medium tomatoes, peeled and chopped 1 teaspoon sea salt fresh ground black pepper 1/2 cup cream (optional) Instructions: Peel the beets and chop. Put the beets in a food processor or blender, add 1 1/2 cups of water, and process for 1 minute. Transfer to a fine-meshed sieve and collect as much of the juice from the beets as possible. Heat the butter or oil in a large saucepan over medium heat. When hot, add the cumin seeds, cloves and cinnamon. Stir for a few seconds and then add the tomatoes. Stir for another 30 seconds and then add the beet juice, salt and black pepper to taste. Bring to a boil, cover, reduce the heat to low, and simmer for 10 minutes. Discard the cloves and cinnamon stick, stir in the cream if using, and gently simmer on low for another few minutes. Serve hot or warm. Makes 4 servings

Rice with Paneer and Peas

I've been terribly busy of late meaning I currently have less time to experiment in the kitchen, but today I worked a shorter shift and took advantage of the extra time to explore my newly acquired copy of Madhur Jaffrey's World-of-the-East Vegetarian Cooking. As I am a huge fan of green peas and paneer cheese, I decided to make a slightly modified version of Ms. Jaffrey's Rice with Paneer and Peas. This easy-to-prepare dish would serve as a fine compliment to any Indian meal.

Rice with Paneer and Peas

Recipe by Lisa Turner Adapted from Madhur Jaffrey's World-of-the-East Vegetarian Cooking Cuisine: Indian Published on November 19, 2007 Simple, fragrant and delicious Indian rice with peas and tender pieces of gently fried paneer cheese Print this recipe Ingredients: 6 tablespoons butter or oil 1/2 lb (225 g or 1 1/2 cups) paneer cheese, cut into 1/2-inch cubes 1 cup basmati rice 1 large bay leaf 1-inch piece of cinnamon stick 3 black cardamom pods 2/3 cup fresh or frozen and defrosted green peas 1 teaspoon sea salt 2 fresh green chilies or jalapeños, seeded and thinly sliced 1 teaspoon cumin seeds Instructions: Begin by frying the paneer. Heat 3 tablespoons of the butter or oil in a large non-stick pan over medium heat. When hot, add the paneer cubes and cook, flipping often, until the paneer is lightly browned on all sides. Remove with a slotted spoon and drain on paper towels. Set aside. Rinse the rice and soak in 5 cups of water for at least 30 minutes. Drain and leave to dry in a strainer for another 10 to 20 minutes. Heat the remaining 3 tablespoons of butter or oil in a medium saucepan over medium heat. When hot, add the bay leaf, cinnamon, and cardamom. Stir for a few seconds, and then add the drained rice, peas, salt, chilies or jalapeños, and cumin seeds. Stir for 5 minutes, then add 1 1/2 cups of water. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until most of the water has been absorbed. Take off the lid and quickly add the paneer. Cover, and cook for another 2 to 3 minutes. Remove from heat and let the rice stand, covered and undisturbed, for 10 minutes. Discard the bay leaf, cinnamon and cardamom. and gently fluff with a fork. Serve warm. Makes 4 servings

Indian Mushroom and Scallion Scrambled Eggs

Here is another Indian scrambled egg breakfast that is much less piquant than the Punjabi-style scrambled eggs that I made last week, but has the warm, earthy fragrance of fried mushrooms and scallions that makes it a nourishing, delicious and colourful plate on a cold autumn morning, wonderful with buttered toast and some fresh fruit. Like many of the simple dishes that I like to make, this recipe — called "khumbi wala khichri unda" — is taken with only minor modifications from Madhur Jaffrey's wonderful World Vegetarian Cookbook.

Indian Mushroom and Scallion Scrambled Eggs

Recipe by Lisa Turner Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Cuisine: Indian Published on November 18, 2007 Simple, nourishing and colorful Indian-style scrambled eggs with the warm and earthy fragrance of fried mushrooms and scallions Print this recipe Ingredients: 3 tablespoons sesame oil 4 large white mushrooms, diced 1 small firm tomato, seeded and diced 1 jalapeño pepper, seeded and diced 2 scallions, thinly sliced, both green and white parts 8 large eggs 1/2 teaspoon sea salt 1 tablespoon fresh cilantro, chopped fresh ground black pepper Instructions: Heat the oil in a large wok or skillet over high heat. As soon as it is hot, toss in the mushrooms and stir for a few minutes until they appear silken. Add the tomato, jalapeño and the white parts of the scallions, turn the heat down to medium, and continue to stir for another few minutes until the tomato is softened. With a fork, lightly beat the eggs together with the salt. Pour in the pan along with the green parts of the scallion and the cilantro. Stir the eggs gently with a wooden spoon for 10 to 15 minutes, until the eggs have been cooked into firm and fairly dry curds. Serve hot right out of the pan and grind black pepper to taste over the servings. Makes 2 to 4 servings

Five-Dal Spinach Soup

It was a gift of Yamuna Devi's Lord Krishna's Cuisine years ago that got me started on Indian cuisine, and it's still by far the finest Indian vegetarian cookbook I've ever come across. One of my favorite sections is her dal soups, which are always so simple to prepare, easily digestible, and exotically fragrant and delicious. This "panch dal shorba" made with spinach and five different split dals is an especially lovely and nutritious soup for a light lunch or dinner served with rice and a green salad with a mango dressing. And despite the quantity of spices, this soup is more aromatic than hot — the piquancy of the cumin, chilies and cayenne linger pleasantly rather than painfully on the tongue, although the chilies and cayenne can be reduced slightly for sensitive palettes.

All of these dals are always available at Indian grocers, along with the pungent asafetida powder that is essential to these aromatic Indian lentil soups.

Five-Dal Spinach Soup

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on November 16, 2007 Simple, fragrant and delicious creamy soup with five split dals, spinach and vibrant Indian seasonings Print this recipe Ingredients: 3 tablespoons split mung dal 3 tablespoons split urad dal 3 tablespoons split toor dal 3 tablespoons split green peas 3 tablespoons split chana dal 1 1/2 inch piece fresh ginger, shredded or minced (1 1/2 tablespoons) 1 teaspoon turmeric 1 1/2 tablespoons ground coriander 3 tablespoons ghee or a mixture of butter and olive oil 4 oz baby spinach or 6 oz spinach or chard, stemmed and chopped 2 teaspoons cumin seeds 3 to 6 fresh green chilies, to taste, seeded and minced 1/2 teaspoon cayenne 1/3 teaspoon asafetida 1 bay leaf 1/2 teaspoon garam masala 2 teaspoons sea salt small handful of fresh parsley or coriander, chopped Instructions: Rinse the split dals under cold running water in a fine-mesh strainer. Cover with hot water in a bowl and soak for 2 to 3 hours. Drain. Combine the dals, ginger, turmeric, ground coriander and 1 tablespoon of the ghee or butter and olive oil with 7 cups of cold water in a large saucepan. Bring to a boil over high heat, then reduce the heat to moderately low and cover, cooking gently for 1 to 1 1/2 hours or until the dals are fully cooked and soft. Remove the saucepan from the heat and blend the dals with a hand-blender or wire whisk until the soup is creamy. Put the soup back on the stove, add the spinach or chard, and continue to cook gently for 10 minutes. Meanwhile, heat the remaining ghee or butter and olive oil in a frying pan over moderately high heat. When hot, toss in the cumin seeds and chilies and fry for 30 to 60 seconds or until the seeds turn brown. Stir in the cayenne, asafetida and bay leaf, wait 15 seconds, then pour the fried spices into the soup. Swirl a few tablespoons of water in the emptied frying pan to gather the rest of the flavors and add to the soup as well. Sprinkle in the garam masala and cover for a few minutes to let the seasonings blend into the soup. Just before serving, stir in the salt and chopped parsley or coriander. Makes 6 to 8 servings

Chickpeas and Béchamel Sauce

This is an especially good recipe to make if you are rushed for time. There is very little preparation to do, all of which can be done while the chickpeas are cooking. For a satisfying and balanced meal, serve over a bed of basmati rice. If you prefer, substitute mint for the dill.

Chickpeas and Béchamel Sauce

Recipe by Lisa Turner Cuisine: French Mediterranean Published on November 13, 2007 Simple and easy-to-prepare dish of buttery soft chickpeas served in a creamy béchamel sauce Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 tablespoon olive oil 1 medium onion, chopped 2 tablespoons whole wheat flour 1 heaping tablespoon tahini 1 teaspoon sea salt, or to taste 1 3/4 cup water or reserved cooking liquid from the chickpeas 4 to 5 mushrooms, chopped (optional) 3 tablespoons fresh dill (2 teaspoons dried) Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and cover with 3 cups of fresh water. Bring to a boil, immediately reduce the heat to low, cover, and simmer for 1 to 2 hours or until chickpeas are buttery soft. Drain, reserving the soaking liquid. Wipe the saucepan dry and add the olive oil. Heat over medium heat, then toss in the onion and sauté for 5 minutes or until softened. While the onion is cooking, combine the flour, tahini and salt with 1 3/4 cup of the reserved chickpea cooking liquid or water. Once the onion is soft, add the liquid to the pan. Bring to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, stirring occasionally. Add the cooked chickpeas, mushrooms and dill and gently cook for another 5 minutes. Serve hot or warm over a bed of fresh cooked white or brown rice. Makes 4 servings

The Power of Food

To the best of my knowledge, this is the first written review of Lisa's Kitchen since I went live back in March. My efforts are truly rewarded when I find out that fellow cooks are inspired by my food offerings.

I'm too lazy to write a review, but I recommend Whirled Soup for some nourishing and tasty soup recipes.

Simple Chana Dal and Dill Khichri

I've made such good use over the years of recipes from Madhur Jaffrey's World Vegetarian Cookbook that I was delighted to finally obtain a copy of her older book, World-of-the-East Vegetarian Cooking. Both are filled with astonishingly fast and simple recipes for delicious and exotic dishes of all varieties.

My first opportunity to try something from the book came on a very busy day with little time for cooking, so I settled on a "khichri". Also known sometimes by its anglicized spellings kidgeree or kitcheree, khichris are traditional Indian pots of rice and split beans cooked together with spices, herbs or vegetables for quick, simple and nourishing lunches or suppers. And this "khili hui khichri" with chana dal and fresh dill is about as quick and simple as they get, and also delightfully light, warm and sweet.

Chana dal, the split bean of a very small variety of chickpeas, has a delicately warm taste that is enhanced with the addition of other light flavors. I've adopted this recipe to increase the presence of the dal and reduce the rice. Chana dal is easily available at any Indian grocer, but if you can't find any, yellow split peas can be substituted.

Simple Chana Dal and Dill Khichri

Recipe by Lisa Turner Adapted from Madhur Jaffrey's World-of-the-East Vegetarian Cooking Cuisine: Indian Published on November 13, 2007 Very simple, nourishing and delicious one-pot rice and pea "kitcheree" cooked with fresh dill — a wonderful lunch or light dinner Print this recipe Ingredients: 1/2 cup chana dal or yellow split peas 1 1/3 cups basmati rice 3 tablespoons ghee or a mixture of butter and olive oil 1/2 teaspoon garam masala 6 tablespoons fresh dill, chopped 2 1/2 cups vegetable stock 1 teaspoon sea salt Instructions: Rinse the chana dal or yellow split peas and soak overnight or for at least six hours in room temperature water. Before cooking, rinse the rice as well and drain the chana dal or split peas. Heat the ghee or butter and oil over medium heat in a large saucepan. When hot, pour in the rice and chana dal or split peas and stir for 2 to 3 minutes, making sure that every grain and pea is coated with oil. Stir in the garam masala and dill, and continue to stir for another minute. Add the vegetable stock, increase the heat to high, and bring to a boil. As soon as it comes to a boil, reduce the heat to very low, stir in the salt, and cover. Simmer for 25 minutes or until the water has been absorbed by the rice and peas. Serve hot or warm with a clear, spicy soup and a vegetable dish or green salad. Makes 6 servings