Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 240 gdry split yellow moong dal
- 1000 mlwater for lentils
- 15 gfresh ginger, grated
- ½ tspground turmeric
- 1 tspsalt, divided
- 300 guncooked basmati rice
- 480 mlwater for rice
- 2 tbspneutral oil
- 1 tspcumin seeds
- 4 clovegarlic, thinly sliced
- 1 eachdried red chili
- 10 gfresh cilantro, chopped
Make it
- Rinse the dal. Place it in a saucepan with its measured water, ginger, turmeric and half the salt. Bring to a boil, skim off foam and simmer partly covered on low for 25–30 minutes, until the lentils are tender.
- While the dal cooks, rinse and drain the rice. Put it in the second saucepan with its water and remaining salt. Bring to a boil, cover tightly and cook on low for 12–15 minutes, then turn off the heat and leave covered for 10 minutes.
- Beat the cooked dal briefly with a spoon so some lentils break down. Keep on low while making the seasoning.
- Heat the oil in the small pan over medium heat. Add the cumin and dried chili for 20 seconds, then the garlic for 45–60 seconds until pale gold. Pour everything into the dal immediately.
- Remove the whole chili, stir in the cilantro and fluff the rice. Divide both components among four bowls or plates and serve hot.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.