Daal Chawal (Lentil Soup with Rice - Shellfish-Free)

Ingredients

• 1 cup Yellow lentils (toor daal)
• 1.5 cups Basmati rice
• 1 small Onion
• 1 small Tomatoes
• 1 tsp Ginger-garlic paste
• 1/2 tsp Turmeric powder
• 1/4 tsp Red chili powder
• 1/2 tsp Cumin seeds
• 2 tbsp Vegetable oil
• 2 tbsp Cilantro
• 1 tbsp Lemon juice

Instructions

1. 1Measure the 1 cup of yellow lentils into a fine-mesh sieve and rinse them thoroughly under cold running water. Place the rinsed lentils in a medium saucepan and add 3 cups of water. Let the lentils soak for 30 minutes.
2. 2After soaking, add the 1/2 teaspoon of turmeric powder to the lentils and water in the saucepan. Bring the mixture to a boil over medium-high heat (400°F / 200°C), then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are very soft and beginning to break down. Stir occasionally to prevent sticking.
3. 3While the lentils are simmering, measure the 1.5 cups of basmati rice into a fine-mesh sieve and rinse it under cold running water until the water runs clear. In a separate medium saucepan with a tight-fitting lid, combine the rinsed rice with 2 cups of water and a pinch of salt (if desired, though salt is not listed in ingredients). Bring to a boil over high heat (450°F / 230°C), then immediately reduce the heat to the lowest setting, cover tightly, and steam for 15-18 minutes, or until all the water is absorbed and the rice is tender. Let the rice stand, covered, off the heat for 5 minutes.
4. 4In a small skillet, heat the 2 tablespoons of vegetable oil over medium heat (325°F / 160°C). Add the 1/2 teaspoon of cumin seeds and cook for about 30 seconds, or until they begin to darken slightly and release their aroma.
5. 5Add the 1 small onion, finely chopped, to the skillet with the cumin seeds and oil. Sauté for 5-7 minutes, stirring frequently, until the onion is softened and turns golden brown.
6. 6Add the 1 teaspoon of ginger-garlic paste and the 1 small tomato, finely chopped, to the skillet. Cook for another 3-5 minutes, stirring often, until the tomatoes have softened and broken down.
7. 7Once the lentils are soft, carefully pour the sautéed onion and tomato mixture from the skillet into the saucepan with the cooked lentils. Stir well to combine. Let the daal simmer gently, uncovered, over low heat for 10 minutes to allow the flavors to meld.
8. 8Stir in the 1 tablespoon of lemon juice and the 2 tablespoons of cilantro, chopped, into the daal. Taste and adjust seasoning if needed (though no salt or pepper are listed ingredients). Serve the daal hot alongside the cooked basmati rice.

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