Spinach Varan Bhat Bowl

Preparación

1. 1

   Rinse the toor dal thoroughly under running water until the water runs mostly clear. Rinse the basmati rice separately and set aside.

2. 2

   Finely chop the onion and tomato. Mince the garlic, grate or mince the ginger, finely chop the green chili, roughly chop the spinach, and chop the cilantro.

3. 3

   Cook the rice: In a pot, combine the rinsed basmati rice with about 400 ml of the water and a small pinch of the measured salt. Bring to a boil, then cover and simmer on low heat for 12-15 minutes, or until the rice is tender and the water is absorbed. Turn off the heat and let it rest covered for 5 minutes, then fluff with a fork.

4. 4

   Cook the dal: In a separate pot or pressure cooker, combine the rinsed toor dal with about 700 ml of the water, turmeric powder, and part of the salt. Cook until the dal is very soft. If using a pot, simmer for 35-45 minutes; if using a pressure cooker, cook for 3-4 whistles or about 10-12 minutes under pressure.

5. 5

   Mash the cooked dal lightly with a spoon or whisk until creamy. Add the remaining 100 ml water as needed to adjust the consistency to a pourable varan.

6. 6

   Heat the ghee in a pan over medium heat. Add the cumin seeds and let them sizzle for 20-30 seconds until fragrant.

7. 7

   Add the chopped onion and sauté for 4-5 minutes until softened and lightly golden.