Daal Chawal with Tadka

1.Rinse the mixed lentils under cold water until the water runs clear. Drain and set aside.

2.In a large pot, add the rinsed lentils and 4 cups of water. Bring to a boil over medium heat, then reduce to a simmer. Skim off any foam that forms on the surface.

3.Add turmeric powder, cumin seeds, and salt to the lentils. Cook for about 25-30 minutes, or until the lentils are soft and fully cooked, stirring occasionally.

4.In a separate pan, heat 2 tablespoons of ghee or oil over medium heat. Add the chopped onions and sauté until they are golden brown, about 5-7 minutes.

5.Stir in the ginger-garlic paste and slit green chilies, cooking for another 2 minutes until fragrant.

6.Add the chopped tomatoes, coriander powder, and garam masala. Cook until the tomatoes soften and the oil starts to separate, about 5-6 minutes.

7.Once the lentils are cooked, add the onion-tomato mixture to the pot of lentils. Stir well to combine and let it simmer for an additional 5 minutes. Adjust salt if needed.

8.In another pot, rinse the basmati rice under cold water until the water runs clear. Drain and set aside.

9.In a pot, bring 4 cups of water to a boil. Add the rinsed rice and a pinch of salt. Cook uncovered for about 10-12 minutes or until the rice is tender but not mushy. Drain the rice and let it sit covered for 5 minutes.

10.For the tadka, heat a small pan over medium heat. Add 1 tablespoon of ghee and once hot, add the sliced garlic. Sauté until golden brown, then pour this sizzling tadka over the cooked lentils just before serving.

11.To serve, place a generous scoop of daal in a bowl alongside a serving of steamed rice. Garnish with fresh coriander leaves and a squeeze of lemon juice if desired.