Indian
Indian - Biryani and Rice
Dal Fry Pulao
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup rice
- • 1/2 cup yellow moong dal
- • 2 tbsp ghee
- • 1 tsp cumin seeds
- • 1 onion, finely chopped
- • 1 tomato, chopped
- • 1/2 tsp turmeric powder
- • 2 1/2 cups water
- • 1 tsp salt
Preparation Steps
1
Phase 1
Rinse the rice and dal together until the water runs clear and soak 15 minutes.
2
Phase 2
Pressure cook with the turmeric, salt, and water for 3 whistles until soft and mushy.
3
Phase 3
Heat the ghee, crackle the cumin seeds, and sauté the onion until golden.
4
Phase 4
Add the tomato and cook until soft and pulpy.
5
Phase 5
Pour the tempering over the khichdi and beat well, adding hot water if needed.
6
Phase 6
Serve hot with an extra spoonful of ghee.