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.
- 220 gdry red lentils, rinsed
- 900 mlwater for the lentils
- 250 guncooked basmati rice, rinsed
- 400 mlwater for the rice
- 150 gtomato, chopped
- ½ tspground turmeric
- 1 tspsalt, divided
- 2 tbspneutral oil
- 4 clovegarlic, thinly sliced
- 1 tspcumin seeds
- ½ tspground chili
- 1 tbsplemon juice
- 15 gcilantro, chopped
Make it
- Put lentils, their 900 ml water, tomato, turmeric and half the salt in a saucepan. Bring to a boil, then simmer gently for 20–25 minutes, stirring occasionally, until the lentils are very soft.
- At the same time, combine rice, its 400 ml water and the remaining salt in a second pan. Bring to a boil, cover and cook on low for 12–15 minutes. Turn off the heat and keep covered for 10 minutes.
- Whisk or stir the lentils briefly to make a soft dal; continue simmering if you prefer it thicker.
- Heat oil in a small skillet over medium heat. Add garlic and cumin seeds and stir for about 1 minute, until fragrant and the garlic is pale gold. Turn off the heat and stir in the chili.
- Carefully pour the seasoned oil over the dal. Stir in lemon juice and cilantro. Fluff the rice and serve it with the hot lentils.
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.