The quintessential comfort food of South Asia. This duo features a buttery, tempered yellow lentil soup (Tarka Daal) paired with fluffy, fragrant Basmati rice. Simple, nutritious, and deeply satisfying.
Prep Time⏱ 15m
Cook Time🔥 30m
Calories🥗 450
Servings👥 4
How to Make It
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1. Cook the Daal: Rinse both lentils until the water runs clear. In a pot, combine lentils, water, turmeric, red chili powder, salt, and ginger-garlic paste. Bring to a boil, then simmer on low heat for 20-25 minutes until the lentils are completely soft and mushy. Whisk lightly to smooth the consistency.
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2. Prepare the Rice: Wash the rice and soak for 20 minutes. In a separate pot, bring 4 cups of water to a boil with salt, oil, and cinnamon. Add the drained rice. Cook until the water is absorbed and the rice is tender. Cover and let it steam (dum) on the lowest heat for 5 minutes.
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3. Prepare the Tarka: Heat ghee or oil in a small frying pan. Add cumin seeds and let them sizzle. Add the sliced garlic and fry until golden brown. Toss in the dried red chilies and turn off the heat. Stir in the Kashmiri chili powder at the last second.
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4. Combine: Pour the hot tempering (tarka) immediately over the cooked daal. It should make a 'sizzling' sound.
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5. Serve: Garnish the daal with fresh coriander. Serve a generous ladle of daal over a bed of fluffy rice. Best enjoyed with a side of shami kabab, achar (pickle), and a fresh salad.