Lazy summer days and rainy winter nights - both call for comfort food and nothing meets that need more than a bowl full of "Dal Chawal" .. or simply put 'Yellow lentil curry and boiled rice'.
|Jeera Waale Chawal|
Total Prep Time: About 20-30 min.
1) 1 cup dry yellow lentils (Toor Dal)
2) 1/2 tsp turmeric powder
3) 1 medium tomato - diced.
4) 2 cup basmati (Indian long grain) rice (chawal).
5) 2 tsp cumin (jeera) seeds
6) a pat of ghee (clarified butter) or unsalted butter (works just as well).
7) salt and pepper, to taste.
I use a pressure cooker for cooking dal but a deep soup pot works just as well (although the cooking time is prolonged to around 45-60 min for the dal alone). Wash dal in running water, a couple of times, and then add to the pressure cooker with 2 cups of tap water, 1/2 tsp turmeric, salt and diced tomatoes. Steam in a pressure cooker for 12-15 min and allow the steam to dissipate before opening the lid. Mix well and the dal should be ready for its "tadka" (cumin and butter garnish).
In a small sauce pan, to prepare the tadka, melt and heat ghee (or unsalted butter). Add 1 tsp cumin seeds, allow the seeds to sizzle for just a couple of seconds (until the aroma is released) and immediately pour the tadka on the dal.
In a separate pot, boil rice and 1 tsp cumin seeds in ample water. Drain and serve. Voila!