Cumin Dal and Rice Stew

Two years ago I had a roommate, Sheel, who was Indian. We both enjoyed cooking and explored many types of food. Some of the best recipes we made, though, came from his mother. Today I remade one of those recipes --- a stew of dal, rice and vegis, spiced with cumin (and many other spices). Here's the idea:
In a small cast iron pan brown cumin seeds and once cooled grind into powder. Meanwhile heat oil (canola) in a pot then add in dry red pepper and bay leaves. After like a minute add in garlic, onion, green chili, and ginger and let the onion brown/carmilize. Then introduce the potatos and vegis (I used carrot and peas). Spice with salt, turmeric and red chill powder. After cooking for a little, push the vegis to the side and add a little more oil to the middle and add in dal (1 cup) and roast two minutes. After that add 4 cups of hot water and cook until the dal is half cooked --- it should be getting softer and separating a little. Then add in 1 cup rice and a little more hot water and cook until done. When most of the water has been absorbed, add in the ground cumin seeds.
This dish is best after its cooled down and even after its sat in the fridge for a day because the spices really meld and develop. Its pretty much a complete meal in itself (I'll probably be eating it for the next four days or so). Its also a really good dinner party food --- on two or three occasions I've made it, along with some other dishes, and its gone over really well.
In other culinary news my roommate Steve and I are going to a knife demonstration at William Sonoma tomorrow noon; my friend Jess and I have made plans to try to create a good peanut butter cheesecake (I agreed to this because I don't like peanut butter and hence won't be tempted to eat it in all its fatty goodness); my friend Mike had a great idea of starting a bi-monthly food club where we learn to cook different dishes as a group. So as far as cuisine I have my plate full (lame joke).