Gluten-Free Daal Chawal (Lentils and Rice)

Ingredients

• 1 cup Masoor daal (red lentils)
• 2 cups Basmati rice
• 1 Onion
• 2 cloves Garlic
• 1 inch Ginger
• 1 Tomatoes
• 1/2 tsp Turmeric powder
• 1 tsp Cumin seeds
• 1/4 tsp Red chili powder
• 2 tbsp Oil
• 2 tbsp Cilantro

Instructions

1. 1Measure the 1 cup of Masoor daal (red lentils) and 2 cups of Basmati rice into separate bowls. Rinse both the daal and the rice under cold running water until the water runs clear. Drain them well and set aside.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of Masoor daal with 4 cups of water and the 1/2 teaspoon of Turmeric powder. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are very soft and starting to break down. Stir occasionally to prevent sticking.
3. 3While the daal simmers, prepare the aromatics. Finely chop the 1 Onion, mince the 2 cloves Garlic, and grate the 1 inch Ginger. Dice the 1 Tomatoes.
4. 4Heat the 2 tablespoons of Oil in a 10-inch skillet over medium heat (350°F / 175°C). Add the chopped 1 Onion and cook, stirring frequently, for 8-10 minutes, or until softened and golden brown. Add the minced 2 cloves Garlic and grated 1 inch Ginger and cook for another 1-2 minutes until fragrant.
5. 5Add the diced 1 Tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and broken down. Stir in the 1 teaspoon of Cumin seeds and the 1/4 teaspoon of Red chili powder and cook for 1 minute more until fragrant.
6. 6Carefully pour the sautéed tomato and onion mixture from the skillet into the large pot with the cooked 1 cup of Masoor daal. Stir well to combine. Cover the pot and let the daal simmer gently over low heat for 10 minutes to allow the flavors to meld.
7. 7While the daal simmers, cook the 2 cups of Basmati rice. You can do this by adding the rinsed rice to a pot with 4 cups of water, bringing it to a boil, then reducing the heat to low, covering, and simmering for 15-20 minutes, or until the water is absorbed and the rice is tender. Let the rice steam, covered, off the heat for 5 minutes.
8. 8Serve the cooked daal hot, spooned over or alongside the fluffy 2 cups of Basmati rice. Garnish generously with the 2 tablespoons of fresh Cilantro.

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