Daal Chawal

One of the favourite indian go-to recipe, which name literally translates to "lentils and rice".

Ingredients (3 portions)

• Small orange lentils (1 cup)
• Rice (1 cup) — preferably Basmati
• Mustard oil (2 tbsp)
• Ghee (1 tsp)
• Green chilies (1~3)
• Red onion (1 medium)
• Garlic (2~3 cloves)
• Tomato (1)

Spices

• Curry leaves
• Cumin seeds (1/2 tsp)
• Mustard seeds (1/2 tsp)
• Curcuma (1/2 tsp)
• Red chili powder (1/2 tsp) — Optional

Steps

1. Finely chop the garlic, tomato and onion (all in small cubes) and keep them in separate containers. Roughly chop the green chilies too. Also wash the daal (lentils). Cook the rice separately at your liking.
2. In a pot add the mustard oil, ghee, curry leaves, cumin seeds and the mustard seeds, all while the oil is still cold. Put the fire to medium-high heat and, when the seeds start sizzling, add the chilies, garlic and onion.
3. When the onion has turn golden brown, add the tomato along with some salt, curcuma and some red chili powder. Let it cook on medium-heat for 10 minutes or until the tomatoes have completely soften.
4. Add the lentils and let it cook for 30 ~ 40 minutes or for 10 minutes in a pressure-cook.
5. To serve add first the rice, then top it with the lentils.