Spiced Chanadal with Fragrant Rice

1.Rinse the chanadal under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.

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

3.Add the chopped onion to the pot and sauté until it turns golden brown, about 5-7 minutes.

4.Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2 minutes until the raw smell disappears.

5.Add the turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 1-2 minutes to toast the spices.

6.Add the soaked and drained chanadal to the pot, stirring to coat it with the spice mixture. Cook for 2-3 minutes.

7.Pour in 2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 30-35 minutes, or until the chanadal is tender and cooked through. Stir occasionally and add more water if necessary to prevent sticking.

8.While the chanadal is cooking, rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain.

9.In a separate pot, bring 2 cups of water to a boil. Add the soaked and drained basmati rice along with a pinch of salt. Stir gently, cover, and reduce the heat to low. Cook for about 15 minutes or until the rice is fluffy and all the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

10.Once the chanadal is cooked, stir in the garam masala and adjust the seasoning if needed. Let it sit for a few minutes to allow the flavors to meld.

11.To serve, place a generous scoop of the spiced chanadal on a plate alongside a serving of fragrant rice. Garnish with fresh cilantro and serve with lemon wedges on the side.