Channa (Kondai Kadalai) Rice
Written by Kamala on November 10, 2014, http://www.kamalascorner.com/

Raw Rice – 2 cups
Onion – 2
Tomato – 2
Green Chillies – 4
Fresh Ginger – a small piece
Garlic – 8 cloves
Channa (Kondai Kadalai) – 1/2 cup (about 1 1/2 cup cooked)
Chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – a pinch
Ghee or Oil – 3 tablespoon
Bay Leaves – few (this is the Indian Bay Leaf - see note below*)
Cloves – 2
Cinnamon – 2 small sticks
Cardamom Whole – 1
Fennel (ani seeds) – 1/2 teaspoon
Salt – 2 teaspoons or as per taste
Lemon juice – 1 teaspoon
Coriander leaves – few

Soak Channa (Kondai Kadalai) in water for about 8 hours or over night. Wash well and drain the water and keep it aside.

Chop onion, tomato, ginger and garlic finely. Slit green chillies slightly.

Soak Rice in water for just about 15 to 20 minutes and drain the water completely.

In a pressure cooker put the oil or ghee (Or mixture of oil and ghee) and heat it. When it is hot add cinnamon stick, cloves, bay leaf, whole cardamom and fennel (ani seeds) and fry just for one or two seconds. Add onion, green chillies, ginger and garlic and fry till onion become transparent. Then add tomato and fry for few seconds. Add red chilli powder, coriander powder and turmeric powder and fry for few more seconds. Now add the soaked channa (Kondai Kadalai) and rice along with salt. Mix well. Add four cups of water. Finally add lemon juice and stir well. Close with the lid and pressure cook for 3 to 4 whistles.

After few minutes, remove the lid and gently mix the rice. Garnish with coriander leaves.

Serve with onion raita.

*Teja Patta, the Indian Bay leaf, tastes more like cinnamon, but milder, and is indeed the leaf of the Cassia tree. The Laurel Bay leaf, common in the West, has a completely different flavour profile, and is not a good substitute for the Indian bay, even if the recipe indicates that it is. There are no similarities between the two. The best thing to do if you don’t have Teja Pata is to leave it out altogether, or add a little cassia, cinnamon or an extra clove instead.