Ultimate Daal Rice Banquet for 100 Guests

1.Rinse the split yellow lentils under cold water until the water runs clear. Soak them in water for about 30 minutes, then drain.

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

3.Add the finely chopped onions and sauté until they turn golden brown, about 10-15 minutes.

4.Stir in the ginger-garlic paste and green chilies, cooking for another 2-3 minutes until the raw smell disappears.

5.Add the chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the mixture, about 10 minutes.

6.Add the soaked lentils to the pot along with 20 cups of water. Bring to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, or until the lentils are soft and cooked through. Stir occasionally and add more water if necessary to achieve a creamy consistency.

7.Once the lentils are cooked, stir in the garam masala and half of the chopped cilantro. Adjust seasoning if needed and let it simmer for another 5 minutes.

8.While the daal is simmering, rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

9.In a separate large pot, bring 10 cups of water to a boil. Add the soaked rice and a pinch of salt. Cook the rice until it is 70% done, about 5-7 minutes, then drain the rice in a colander.

10.Layer the partially cooked rice over the daal in the pot. Cover the pot with a tight-fitting lid and let it steam on low heat for about 20 minutes, allowing the flavors to meld and the rice to finish cooking.

11.Once done, gently fluff the rice and daal together with a fork, being careful not to break the rice grains.

12.Transfer the Ultimate Daal Rice to large serving platters. Garnish with the remaining chopped cilantro and lemon wedges. Serve with yogurt on the side.