Daal Chawal (Lentils and Rice)

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Combine the toor dal, water, turmeric powder, and salt in a medium pot.

   Omtrent 2 min

2. 2

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

   Kokkens tips: Skim off any foam that rises to the surface during boiling for a clearer dal.

3. 3

   While the dal is cooking, rinse the basmati rice thoroughly under cold running water until the water runs clear.

   Omtrent 3 min

   Kokkens tips: Rinsing removes excess starch, resulting in fluffier rice.

4. 4

   In a separate pot, combine the rinsed basmati rice, water, and salt.

   Omtrent 1 min

5. 5

   Bring the rice to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the rice is tender.

   Omtrent 15 min

   Kokkens tips: Do not lift the lid during cooking to ensure even steaming.

6. 6

   Once cooked, remove the rice from heat and let it rest, covered, for 5 minutes before fluffing with a fork.

   Omtrent 5 min

7. 7

   For the tarka, heat the vegetable oil in a small pan over medium heat.

   Omtrent 1 min

8. 8

   Add the sliced yellow onion and sauté until golden brown, about 5-7 minutes.

   Omtrent 7 min

9. 9

   Stir in the minced garlic, grated ginger, green chili, and cumin seeds.

   Omtrent 1 min

10. 10

    Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

    Omtrent 2 min

11. 11

    Add the red chili powder and garam masala, and cook for 30 seconds more.

    Omtrent 1 min

12. 12

    Pour the hot tarka over the cooked dal and stir gently to combine.

    Omtrent 1 min

    Kokkens tips: The sizzling sound indicates the tarka is properly tempering the dal.

13. 13

    Garnish the dal with fresh cilantro.

    Omtrent 1 min

14. 14

    Serve the Daal hot with the fluffy basmati rice.