Rice with Masoor Dal

Ingredients(for 1 medium bowl rice + 1 medium bowl masoor dal per person)

• 1/2 cup Masoor dal (red lentils) (मसूर दाल)
• 1 cup Rice (चावल, preferably basmati or any local variety)
• 3 cups Water (for cooking dal and rice)
• 1 small, finely chopped Onion (प्याज)
• 1 medium, chopped Tomato (टमाटर)
• 1/2 inch piece, grated Ginger (अदरक)
• 1, finely chopped Green chilies (हरी मिर्च) - optional
• 1/2 tsp Cumin seeds (जीरा)
• 1/4 tsp Turmeric powder (हल्दी)
• a pinch Asafoetida (hing) (हींग)
• to taste Salt (नमक)
• 1 tsp Oil or ghee (तेल या घी (use cold-pressed oil for health))
• 2 tbsp, chopped Fresh coriander leaves (धनिया पत्ती) - optional

Instructions

1. 1

   Rinse masoor dal and rice separately under running water until water runs clear. Soak both in water for 10 minutes.

   10 minutes

   Soaking reduces cooking time and improves digestibility.

2. 2

   Cook the rice in a pot or rice cooker with 2 cups water and a pinch of salt until fluffy. Set aside.

   12 minutes

   For softer rice, let it rest covered after cooking for 5 minutes.

3. 3

   In a pressure cooker or deep pan, add soaked masoor dal with 1 cup water, turmeric, and salt. Cook for 2 whistles in a pressure cooker or until dal is soft if using a pan.

   8 minutes

   Do not overcook; dal should retain some texture.

4. 4

   Heat oil or ghee in a tadka pan or small kadhai. Add cumin seeds and let them splutter. Add a pinch of hing.

   2 minutes

   Hing aids digestion and enhances flavor.