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RICE AND DAL

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Here is a recipe for Rice and Dal, an exemplary blend in Indian food:

Fixings:

1 cup basmati rice
1/2 cup yellow split lentils (moong dal or toor dal)
4 cups water
1 onion, finely slashed
2 tomatoes, finely slashed
2 green chilies, cut the long way
1 tablespoon ginger-garlic glue
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon garam masala
Salt to taste
2 tablespoons oil or ghee (explained spread)
New coriander leaves for embellishing
Lemon wedges for serving (discretionary)
Directions:

Wash the rice and dal independently under running water until the water runs clear. Channel and put them away.

In an enormous pot, add 4 cups of water and heat it to the point of boiling. Add the washed rice and dal to the bubbling water.

Cook the rice and dal over medium intensity until they are completely cooked and delicate. This might require around 20-25 minutes. Mix sometimes to forestall staying.

When the rice and dal are cooked, channel any overabundance water and put them away.

In a different dish or skillet, heat oil or ghee over medium intensity. Add cumin seeds and let them splutter.

Add the hacked onions and green chilies to the dish. Sauté until the onions become brilliant brown.

Add ginger-garlic glue and sauté briefly until the crude smell vanishes.

Add the cleaved tomatoes and cook until they become delicate and soft.

Add turmeric powder, garam masala, and salt. Blend well to consolidate the flavors in with the onion-tomato combination.

Presently, add the cooked rice and dal to the container. Combine everything as one to join the flavors.

Cook the rice and dal blend for a couple of moments on low intensity, mixing tenderly to guarantee they are very much consolidated.

Embellish with new coriander leaves.

Serve the Rice and Dal hot with raita (yogurt-based side dish), pickle, or any curry of your decision. You can likewise press some lemon juice on top prior to serving for an extra tart character.

Partake in your healthy and fulfilling Rice and Dal!

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