Yotam Ottolenghi's Yogurt Rice with Chana Dal

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

100g chana dal, soaked in plenty of cold water for at least two hours (and ideally overnight)

200g basmati rice, washed until the water runs clear, then drained

135ml olive oil

Salt and black pepper

1 large egg yolk

200g Greek-style yoghurt

1 large onion, peeled and finely chopped

6 garlic cloves, peeled and crushed

30g fresh ginger, peeled and finely grated

2 green chillies, 1 finely chopped, the other thinly sliced (remove the pith and seeds if you prefer less heat)

1 tsp garam masala

3 dried red chillies (the mild, finger-length type)

20 curry leaves (ie, from about 2 stems)

1 tsp black mustard seeds

¼ tsp ground turmeric

Directions at theguardian.com

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