How to make it
5 steps. Take it one step at a time.
Rinse 370g of Basmati rice
Rinse 370g (2 cups) of Basmati rice until the water runs clear. Soak in 950ml (4 cups) of water for 20 minutes. After soaking, cook the rice in a pot or rice cooker until fluffy and tender.
20 minRinse 200g of Toor Dal
Rinse 200g (1 cup) of Toor Dal. Add it to a pressure cooker with 710ml (3 cups) of water, 2.5g turmeric powder, and 6g salt. Cook for 3-4 whistles (or about 15 minutes on medium heat) until the lentils are completely soft and mashable.
15 minHeat 28g ghee or oil
In a small pan, heat 28g ghee or oil. Add 2g cumin seeds and 2 dried red chilies. Once they sizzle, add 3 minced garlic cloves and 1 chopped onion. Sauté until the onion turns golden brown.
5 minAdd 1 chopped tomato
Add 1 chopped tomato to the tempering pan and cook until soft. Pour this tempering over the cooked dal and mix well. Simmer for 2 minutes.
2 minServe the hot dal
Serve the hot dal over the steamed rice. Garnish with fresh cilantro if desired.
A little kitchen wisdom
Soaking the basmati rice for at least 20-30 minutes ensures longer, fluffier grains. For a richer flavor, use ghee instead of oil for the tempering.
