Traditional Daal Chawal

1.Rinse the lentils under cold water until the water runs clear, then soak them for about 30 minutes.

2.In a large pot, add the soaked lentils and 4 cups of water. Bring to a boil, then reduce to a simmer. Cook for about 30-40 minutes, or until the lentils are soft and mushy.

3.In a separate pan, heat the vegetable oil or ghee over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

4.Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.

5.Stir in the ginger-garlic paste and green chilies, cooking for another 2 minutes until the raw smell disappears.

6.Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes break down and the mixture thickens, about 5-7 minutes.

7.Once the lentils are cooked, pour the tempered mixture into the pot with the lentils. Stir well to combine and simmer for another 10 minutes. Adjust seasoning if necessary and add garam masala before removing from heat.

8.While the daal is simmering, rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring 4 cups of water to a boil, then add the rinsed rice and a pinch of salt.

9.Reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes, or until all the water is absorbed and the rice is fluffy.

10.Once the rice is done, fluff it with a fork and set aside.

11.To serve, place a generous scoop of daal in a bowl alongside a serving of basmati rice. Garnish with fresh cilantro leaves and serve with lemon wedges on the side.