Savory Tomato Onion Rice with Creamy Dal and Cheese

1.Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2.In a large pot, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3.Add the chopped onions to the pot and sauté until they become translucent and slightly golden, about 5-7 minutes.

4.Stir in the diced tomatoes and cook for another 5 minutes until they soften and release their juices.

5.Add the turmeric powder, garam masala, salt, and pepper to the pot, mixing well to combine all the spices with the onion and tomato mixture.

6.Add the soaked and drained rice to the pot, stirring gently to coat the rice with the spices and vegetables.

7.Pour in 2 cups of water, bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.

8.While the rice is cooking, prepare the dal. If using pre-cooked dal, simply heat it in a separate pot. If cooking from scratch, boil lentils until tender, then season with salt and pepper.

9.In a separate pan, sauté the diced capsicum in a little oil until tender, about 5 minutes. Set aside.

10.Once the rice is cooked, fluff it with a fork and gently fold in the cooked dal and sautéed capsicum.

11.Drizzle the tandoori sauce and Chitople sauce over the rice mixture, stirring gently to combine.

12.Finally, sprinkle the shredded cheese on top, cover the pot for a few minutes to allow the cheese to melt, then serve hot.