Everyday Daal Chawal

Ingredients

• 1 cup masoor daal (red lentils), rinsed until water runs clear
• 3 cups water, plus more if needed
• 1 tsp salt, adjusted at the end
• 1/2 tsp turmeric (haldi)
• 2 cups basmati rice, soaked 30 minutes
• 3 tbsp ghee or cooking oil, for the tarka
• 1 medium onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 tsp cumin seeds (zeera)
• 2 dried red chillies
• 1 medium tomato, chopped
• 1/2 tsp red chilli powder
• Fresh coriander, chopped, to finish

Method

1. 1Rinse the masoor daal in several changes of water until the water runs clear. Cloudy water means starch that will turn the daal gluey.
2. 2Put the daal in a pot with 3 cups water, the turmeric and 1 tsp salt. Bring to a boil, then lower the heat and simmer uncovered for 20 to 25 minutes, skimming off any foam that rises in the first few minutes.
3. 3The daal is ready when the lentils have broken down but still have some body. If it thickens too much before that, add hot water a splash at a time.
4. 4While the daal simmers, drain the soaked rice. Boil it in plenty of salted water for 7 to 8 minutes until the grains are just tender, then drain immediately and leave uncovered for a minute to steam dry.
5. 5For the tarka, heat the ghee in a small pan over medium heat. Add the cumin seeds and dried red chillies and let them sizzle for about 20 seconds until fragrant, not blackened.
6. 6Add the sliced onion and cook for 6 to 8 minutes until genuinely golden brown. This step cannot be rushed, pale onions give a flat tarka.
7. 7Add the garlic and cook 30 seconds more, then the chopped tomato and red chilli powder. Cook 3 to 4 minutes until the tomato collapses and the oil separates at the edges.
8. 8Pour the tarka over the cooked daal and stir it through. Taste and adjust the salt now, not earlier.
9. 9Finish with chopped coriander and serve with the rice.