A vegetarian dish of chana dal, yams, fresh coriander, onions, spices and raisin chutney..
Rinse, pick over and soak chana dal overnight in filtered water with a tablespoon of whey.
Cook rinsed basmati rice in a 4:1 water to rice ratio in an open pan. Cover and keep warm.
Meanwhile, sauté diced yam in ghee until soft. Add dal and continue to cook until golden brown.
Add the sliced white part of a large spring onion and a tablespoon or two of a masala containing black pepper, curry leaf, coriander, cumin, cardamom, bay leaf, ginger, cloves and mustard seeds. Continue to cook until onions are browned.
Add a volume of water equal to 1/2 that of the vegetables and continue to cook, stirring often, until the water is absorbed and the dal is tender.
Add the sliced green tops of the spring onion and a handful of chopped coriander leaves.
Stir to combine and serve over rice. Dress with raisin chutney and garnish with nigella seeds and additional coriander.