Rice & Dal

First things first. Measure the rice and the dal, and start soaking them while gathering everything else.


Here are the equipment needed.


Here are the ingredients. Each prep bowl goes in to the pot at the same time.

Sauce pan 1

Sauce pan 2

Prep Bowl 1

Prep Bowl 2

Prep Bowl 3

Prep Bowl 4

Can of course use fresh garlic & garlic, smash them into a paste, adding half a teaspoon of water to lubricate if needed.

Prep Bowl 5

Prep Bowl 6

Prep Bowl 7

Prep Bowl 8


Low and slow.

Drain the dal in saucepan 2, and put the dal back in the pot.

Add 1.5 cups of water and a teaspoon of salt.

Heat to a boil, and then cover with a lid, reduce heat to very low. If there's steam coming out under the lid, the flame is too high.

20 minutes later, turn the heat off, and stir the dal.

Heat the ghee (Prep bowl 1) on lowheat in saucepan 3, the largest pot, till the ghee runs clear. This will probably be only a minute or two.

Add in spices from (Prep bowl 2). The aroma will slowly get more and more fragrant. Once the cinnomon unfurls, go to the next step. This will probably be 2 to 10 minutes.

Add in the onion. Cook for about 10 minutes or until the onion starts to get translucent. Stir occaisionally.

Add in the ginger and garlic paste (prep bowl 4), cook for about a minute

Add in the turmeric and chili (prep bowl 5),

Add in tomato paste. Stir in cooked dal.

Lower heat and cover. Keep it simmering till the rice is done. The dal can simmer for a long time, but at least 10 minutes.

10 minutes before eating, turn the heat to to let the dal calm down. You know how stew is always better the next day? Same idea, but 10 minute minimum.