Rice with Lentils (Dal)

Ingredients(for 1 medium bowl steamed rice + 1 katori dal (approx. 180g each))

• 1/2 cup Basmati rice (long grain, rinsed)
• 1/2 cup Yellow moong dal (washed and soaked 20 min)
• 1/4 tsp Turmeric powder (haldi)
• 1/2 tsp Cumin seeds (jeera)
• 1/2 inch Ginger (finely chopped)
• 1 Green chili (slit, optional for mild heat) - optional
• 1 small Tomato (finely chopped)
• to taste Salt
• 1 tsp Ghee or oil (preferably ghee for flavor)
• 1 tbsp Fresh coriander leaves (chopped, for garnish) - optional
• 3 cups Water (for boiling rice and dal)

Instructions

1. 1

   Wash and soak moong dal for 20 minutes. Meanwhile, rinse basmati rice until water runs clear.

   5 minutes

   Soaking dal helps it cook faster and improves digestibility.

2. 2

   In a saucepan, add rice with 1.5 cups water and a pinch of salt. Cook covered on low heat until rice is tender and fluffy (about 10-12 minutes). Set aside.

   12 minutes

   Use a heavy-bottomed pan to prevent rice from sticking.

3. 3

   Drain soaked dal. In a pressure cooker or pot, add dal, 1.5 cups water, turmeric, and salt. Cook for 2 whistles (or 15 minutes simmering) until dal is soft.

   15 minutes

   For a creamier dal, mash slightly after cooking.

4. 4

   Heat ghee or oil in a small pan (tadka pan). Add cumin seeds, let them splutter. Add ginger and optional green chili, sauté for 30 seconds. Add chopped tomato, cook until soft.

   3 minutes

   For richer flavor, do not burn the spices.