Daal chawal

Daal Chawal Ingredients for Masoor Daal Masoor daal (kaali daal) – 1½ cups Tomato – 1 Green chilli – 1 Red chilli powder – 1 teaspoon Coriander powder – 1 teaspoon Turmeric powder – ½ teaspoon Salt – 1 teaspoon Garam masala powder – 1 teaspoon Fresh coriander (hara dhaniya) – 1 handful For Tarka Oil – ½ cup Onion – ½ Whole red chilli – optional Method 1. Wash the masoor daal thoroughly and soak it for 30 minutes to 1 hour. 2. Drain the soaking water, add fresh water, and cook the daal on high flame. 3. Add the tomato, green chilli, red chilli powder, coriander powder, turmeric powder, and salt. Bring it to a boil and remove any foam/residue that comes to the surface. 4. Cover and cook on low flame until the daal becomes completely soft. 5. Once the daal is soft, cook it until the excess water reduces. Mash the daal well using a masher. 6. For the tarka, heat oil in a pan. Add sliced onion and fry until golden brown. Add whole red chilli if desired. 7. Pour the prepared tarka over the daal. 8. Add garam masala powder and fresh coriander. Cook for another 5–10 minutes, then cover and let it rest. Rice 1. Wash the rice and soak it for a while. 2. Bring a large pot of water to a boil and add salt. 3. Add the soaked rice and cook until the rice is almost completely done. 4. Drain the water from the rice. 5. Return the rice to the pot and cook on low flame. 6. Drizzle a little oil over the rice, cover the pot, and let the rice cook on dum until fully cooked. Serve hot with delicious daal and rice.