Recipes For Healthy Life - By Nisha Gupta

लाल मसूर दाल चावल Lal Masoor Dal Chawal is a quick, home-style combination made with red masoor dal, a simple ghee tadka and fluffy basmati rice. It works well for everyday lunch or dinner. Preparation time: 10 minutesCooking time: 30 minutesServings: 4Cuisine: North IndianCourse: Main course Buy Dinesh Flour Mills Products Used Lal Malka Red Masoor Dal Best Basmati Rice A2 Gir Cow Bilona Ghee Jeera Ingredients For Lal Masoor Dal 1 cup Dinesh Flour Mills Lal Malka Dal 3 cups water ¼ teaspoon haldi powder Salt to taste 1 tablespoon ghee 1 teaspoon jeera One pinch of hing 4 garlic cloves, sliced 1 small onion, chopped 1 medium tomato, chopped 1 green chilli, slit ½ teaspoon red chilli powder Fresh coriander For Rice 1 cup Dinesh Flour Mills Best Basmati Rice 1¾ cups water ½ teaspoon salt 1 teaspoon ghee, optional Method Rinse the masoor dal thoroughly. Add dal, water, haldi and salt to a pressure cooker. Cook for 2 to 3 whistles. Allow the pressure to release naturally and stir the cooked dal. Heat ghee in a small pan. Add jeera, hing and sliced garlic. Add onion and cook until lightly golden. Add tomato, green chilli and red chilli powder. Cook until the tomato becomes soft. Pour the tempering over the dal and simmer for 3 minutes. Garnish with fresh coriander. Rinse and soak the basmati rice for 20 minutes. Drain and cook it with water, salt and optional ghee. Rest the cooked rice for 5 minutes before fluffing. Serve the hot dal with basmati rice. Useful Tips Masoor dal cooks quickly, so avoid excessive pressure cooking. Add hot water if the dal becomes too thick. Rest the rice before fluffing to help preserve the grains. Add the garlic tadka immediately before serving for a stronger aroma.