Combine water, basmati rice, golden raisins, salt, fennel seeds, cinnamon sticks, cardamom pods, and bay leaf in a medium saucepan.

Bring the mixture to a boil over medium-high heat, then stir once.

Reduce heat to medium-low, cover, and simmer for 15 minutes, or until the water is absorbed and the rice is tender.

Discard the cinnamon sticks, cardamom pods, and bay leaf.

Heat olive oil in a large saucepan over medium-high heat.

Add chopped onion to the pan and saute for 5 minutes, until lightly browned.

Stir in minced ginger, curry powder, cumin, and minced garlic and cook for 30 seconds, stirring constantly.

Add 4 cups of water, dried red lentils, chopped tomato, salt, and minced serrano chile; bring to a boil.

Cover, reduce heat, and simmer for 15 minutes, or until lentils are tender.

Stir in chopped fresh cilantro.

Serve the dal over the basmati-raisin pilaf.