Dairy-Free Daal Chawal (Lentil Soup with Rice)

Ingredients

• 1 cup Yellow Lentils (Moong Daal)
• 1 medium Onion
• 1 tsp Ginger-Garlic Paste
• 1/2 tsp Turmeric Powder
• 1/4 tsp Red Chili Powder
• 1/2 tsp Cumin Seeds
• 1 tbsp Cooking Oil
• 4 cups Water
• 2 cups Rice

Instructions

1. 1Measure 1 cup of Yellow Lentils (Moong Daal) into a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear. Set aside.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 1 tbsp of Cooking Oil.
3. 3Once the oil is shimmering, add the 1/2 tsp of Cumin Seeds. Let them sizzle and become fragrant, about 30 seconds.
4. 4Add the 1 medium Onion, finely chopped. Sauté the onion, stirring occasionally, until it turns golden brown, about 5-7 minutes.
5. 5Add the 1 tsp of Ginger-Garlic Paste to the pot. Stir and cook for 1 minute until fragrant.
6. 6Stir in the 1/2 tsp of Turmeric Powder and the 1/4 tsp of Red Chili Powder. Cook for another 30 seconds, stirring constantly.
7. 7Add the rinsed 1 cup of Yellow Lentils (Moong Daal) and the 4 cups of Water to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are very soft and starting to break down. Stir occasionally to prevent sticking.
8. 8While the daal is simmering, cook the 2 cups of Rice separately according to your preferred method. Ensure the rice is cooked through and fluffy.
9. 9Serve the cooked daal hot alongside the fluffy rice.

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