Recipe
Why make it
A soft, comforting one-pot of rice and yellow moong daal, cooked with cumin, ginger and onion and finished with a sizzling ghee tarka. It's an easy, budget-friendly dinner for a quiet night.
Serves 4
+ 9 more in the full recipe
Step 1 of 9
Rinse the rice and daal together in several changes of cold water until the water runs almost clear. Cover with fresh water and soak for 15 minutes, then drain well.
Step 2 of 9
Heat 2 tbsp ghee in a heavy pot over medium heat. Add the cumin seeds, peppercorns, cloves and bay leaf and stir for 30 seconds until the cumin sizzles and smells toasty.
Step 3 of 9
Add the sliced onion and cook, stirring often, for 6 minutes until soft and light golden.
Step 4 of 9
Stir in the ginger paste, the 2 crushed garlic cloves and the green chillies and cook for 1 minute. Add the tomato and turmeric and cook for 3 minutes until the tomato breaks down into a soft paste.
Step 5 of 9
Add the drained rice and daal and stir for 1 minute so the grains are coated in the masala. Pour in the hot water, add the salt and bring to a boil.
The last 4 steps are in the full recipe.
Cook’s tip
Soaking helps the daal cook at the same speed as the rice, so nothing stays hard in the middle.
Ready to cook?
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