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Ingredients

• 1 cup Toor Dal (rinsed and soaked for 15 minutes)
• 3 cups Water (for cooking dal)
• 1 cup Basmati Rice (rinsed until water runs clear)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (chopped)
• 1 tsp Ginger‑Garlic Paste (store‑bought or homemade)
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1 tsp Cumin Seeds
• ½ tsp Mustard Seeds
• ¼ tsp Asafoetida (Hing) (a pinch)
• 2 tbsp Vegetable Oil (or ghee for richer flavor)
• to taste Salt
• 2 tbsp Fresh Cilantro (chopped for garnish)

Instructions

1. Prepare Dal

   Rinse the toor dal under running water, then soak for 15 minutes. Drain and set aside.

   Time: PT5M

2. Cook Dal

   Add the soaked dal and 3 cups water to the pressure cooker. Close the lid and cook on medium heat for 2 whistles (about 10 minutes). Release pressure naturally.

   Time: PT12M

3. Season Dal

   Stir in turmeric, red chili powder, and salt. Simmer for 5 minutes on low heat, mashing a few dal grains for a smoother consistency.

   Time: PT5M

4. Temper (Tadka)

   Heat oil in a frying pan. Add mustard seeds, cumin seeds, and a pinch of asafoetida. When they sputter, add chopped onion and sauté until golden brown (3‑4 minutes). Add ginger‑garlic paste and sauté 1 minute, then add tomato and cook until soft (2 minutes).

   Time: PT8M

5. Combine Tempering with Dal

   Pour the hot tempering into the cooked dal, stir well, and let it simmer together for another 2 minutes.

   Time: PT2M

6. Cook Rice

   Rinse the basmati rice until water runs clear. In a saucepan, combine rice with 2 cups water, a pinch of salt, and bring to a boil. Reduce heat, cover, and simmer for 12 minutes until water is absorbed. Turn off heat and let sit covered for 5 minutes.

   Time: PT17M

7. Plate and Garnish

   Serve a generous portion of dal over a mound of rice. Garnish with chopped cilantro.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

8 g

Fiber

8 g