Classic Dal Chawal

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes.

2. 2

   Rinse the split yellow lentils (moong dal) thoroughly and set aside.

3. 3

   In a pot, add the soaked rice with 400ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is cooked and water is absorbed.

4. 4

   In another pot, heat 1 tablespoon of vegetable oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.

5. 5

   Add the chopped onion and sauté until golden brown.

6. 6

   Add the chopped tomato and green chili, and cook until the tomato softens.

7. 7

   Stir in the turmeric powder and red chili powder, and cook for another minute.

8. 8

   Add the rinsed lentils and 500ml of water. Season with salt to taste.

9. 9

   Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes or until the lentils are soft and cooked through.

10. 10

    Once the dal is cooked, adjust the seasoning if necessary.

11. 11

    Serve the dal hot, garnished with fresh coriander leaves, alongside the cooked basmati rice.