Masoor daal bowl

Method

1. 1

   Rinse the daal and rice 5 min

   Rinse the masoor daal in 3–4 changes of water. Rinse the rice separately and soak it in water while the daal cooks.

   In this step

   • Masoor daal250 g
   • Basmati rice300 g

   Ready when: The water is almost clear.

2. 2

   Boil the daal 20 min

   Put the daal in the pot with water (3 cups per cup of daal), turmeric and salt. Bring to a boil, remove the foam with a spoon, then cover partly and simmer. Stir now and then.

   In this step

   • Masoor daal250 g
   • Turmeric1 tsp
   • Waterabout 4 cups (950 ml) for 1⅓ cups of daal

   Ready when: The daal is soft and falls apart when stirred.

3. 3

   Cook the rice 15 min

   Drain the rice and put it in the second pot with water (2 cups per cup of rice) and a pinch of salt. Boil uncovered until the water is at the rice level, then cover and cook on the lowest heat.

   In this step

   • Basmati rice300 g
   • Waterabout 3¼ cups (760 ml) for 1½ cups of rice

   Ready when: The water is gone and the rice is soft.

4. 4

   Whisk the daal smooth 3 min

   Whisk the cooked daal for 30 seconds. If it is too thick, add hot water a little at a time and simmer 2 minutes.

   Ready when: It pours like thick soup.

5. 5

   Make the tarka 6 min

   Slice the garlic and chop the onion and tomatoes. Heat the oil in the small pan, add cumin until it sizzles, then garlic until light golden, then onion and tomato for 3–4 minutes.

   In this step

   • Onions1
   • Tomatoes2 medium
   • Garlic4 cloves
   • Cumin seeds1 tsp
   • Cooking oil2 tbsp

   Ready when: Garlic is golden (not dark) and the tomato has softened.

6. 6

   Finish and serve 2 min

   Pour the hot tarka over the daal (it will sizzle, stand back). Stir, top with chopped coriander and serve with the rice.

   In this step

   • Fresh coriander¼ bunch

   Ready when: The daal is fragrant and speckled with tarka.