Spicy Indian Radish Rice with Toor Daal

1Rinse the basmati rice (2 cups) under cold water (4 cups) until the water (4 cups) runs clear. Soak it in water (4 cups) for 30 minutes, then drain.

2In a pot, add the soaked rice and 4 cups of water (4 cups). Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and water (4 cups) is absorbed. Fluff with a fork and set aside.

3In another pot, rinse the toor daal (1 cup) under cold water (4 cups). Add 3 cups of water (4 cups) and a pinch of salt (1 teaspoon). Cook the daal on medium heat until soft, about 20-25 minutes. You can use a pressure cooker to speed up the process.

4Once the daal is cooked, mash it lightly with a spoon and set aside.

5In a large pan, heat 1 tablespoon of oil (1 tablespoon) over medium heat. Add the curry leaves (10-12) and slit green chilies (2), sautéing for a minute until fragrant.

6Add the grated radish (1 medium) to the pan and cook for 3-4 minutes until it softens.

7Stir in the cooked toor daal (1 cup), coriander powder (1 teaspoon), and salt (1 teaspoon). Mix well and let it simmer for another 5 minutes to combine the flavors.

8Add the cooked rice to the daal and radish (1 medium) mixture. Gently fold everything together, ensuring the rice is well coated with the spices and daal.

9Finally, add the chopped coriander leaves and mix gently. Serve hot.