Dal. Tastes good, enjoy! Serves 4, but I recommend doubling everything.
Page 1: Pre-Cooking Prep (ingredients + instructions on next page)
- Rice cooker (sometimes a pan is the rice cooker)
- 1 larger pot/saucepan for lentils
- A way to rinse the rice and lentils
- A medium saucepan for cooking the mixture
- One ginger/garlic/onion bowl
- One spice+tomato bowl
- Maybe a bowl for the cinnamon stick and cumin
From the Pantry
- Rice (they say basmati but I use jasmine)
- Red Lentils (split lentils are okay but technically not the idea)
- Diced tomatoes (if you’re not using fresh)
- Vegetable Oil
- Cinnamon stick
- Ginger powder (unless using fresh)
From the Fridge
- One cup worth of onions
- One tomato (if not using diced)
- One jalapeno, seeded and diced (optional)
- Ginger (unless using powdered)
- The Garlic jar (or 4 cloves of garlic)
- Lemon juice (or one half of a lemon to juice)
- Cilantro if nobody in your house has the Curse of Tasting
Chopping And Stuff
- Tomatoes, onion, garlic, cilantro and ginger are the potential-choppables depending on what you’re using fresh vs canned/powdered.
- You’ll only need the teaspoon/tablespoon set for everything else.
Ingredients + Recipe 🙂
I recommend separating EVERYTHING into their own bowls before cooking.
2 or 3 cups of rinsed basmati or jasmine rice
1 cup red lentils, rinsed and with floaties removed
3 cups of room temperature water
Before moving on, start cooking the rice. Cook it however you do it.
For the lentils, put them in a medium pot/saucepan, then cook on medium for 20m while you do the rest of these ingredients. It’s okay if 20m pass and you’re not ready, but make sure to turn off the heat.
Btw - if you’re using split lentils, you’ll only want to cook 5-7m!
- Either way, combine the below ingredients together in their own lil bowls:
1 tablespoon vegetable oil, put it in the saucepan
1/2 teaspoon cumin seeds
1 (2-inch) cinnamon stick
^ This stuff is first in the recipe, so I just put the bags beside the pan instead of using a bowl.
1 cup diced yellow onion
1 green chili pepper: stemmed, seeded, minced (jalapeno) (optional)
4 garlic cloves (or 2 teaspoons from the garlic jar)
¼ teaspoon ginger powder, or 1 teaspoon fresh & minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon paprika
3/4 teaspoon kosher salt
1 medium tomato, diced
1 tablespoon of lemon juice and cilantro will be left aside for now, they come last.
Okay, the cooking!
- Heat up the 1 tablespoon of oil. Then, add cumin and cinnamon. Hang out for 60-90 seconds, until you start to smell smth tasty.
- If you’re using split lentils, now would be the approximate time to turn on the heat.
- Add onion/ginger/garlic. Cook 4-5 minutes, until onions are translucent.
- Add spice+tomato mix and cook for about 2-3 min, until the tomato starts falling apart. Then, lose the cinnamon stick.
- Once lentils are done, drain excess water, stir in the neat mix you just made, then stir in 1 tablespoon lemon juice.
- Add chopped cilantro for the very end if nobody in your house is a supertaster.