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Combine the washed masoor daal and moong daal in a large cooking pot.

Add the chopped onion, chopped tomatoes, ginger garlic paste, 1/2 teaspoon red chili powder, turmeric powder, coriander powder, and garam masala to the pot with the daal. Season with salt to taste.

Pour 3 cups of water into the pot. Mix all ingredients well to combine.

Cover the pot and bring the daal to a boil, then reduce heat to low and simmer until the daal is soft and tender, about 25-30 minutes. Stir occasionally to prevent sticking.

While the daal is cooking, prepare the rice. In a separate pot, combine the washed rice, 2 cups of water, and salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer until all the water is absorbed and the rice is fluffy, about 15-20 minutes.

Prepare the tarka: In a small pan, heat 1/2 cup of oil over medium heat.

Once the oil is hot, add the cumin seeds, whole red chilies, and curry leaves. Sauté for about 30 seconds until fragrant.

Add the sliced garlic cloves to the pan and sauté until the garlic turns golden brown, about 2-3 minutes.

Remove the pan from heat and stir in 1/2 teaspoon of red chili powder into the tarka mixture.

Pour the hot tarka over the cooked daal. Stir gently to incorporate.

Serve the freshly cooked daal and rice together. Garnish with fresh coriander leaves before serving.


Combine the washed masoor daal and moong daal in a large cooking pot.

Add the chopped onion, chopped tomatoes, ginger garlic paste, 1/2 teaspoon red chili powder, turmeric powder, coriander powder, and garam masala to the pot with the daal. Season with salt to taste.

Pour 3 cups of water into the pot. Mix all ingredients well to combine.

Cover the pot and bring the daal to a boil, then reduce heat to low and simmer until the daal is soft and tender, about 25-30 minutes. Stir occasionally to prevent sticking.

While the daal is cooking, prepare the rice. In a separate pot, combine the washed rice, 2 cups of water, and salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer until all the water is absorbed and the rice is fluffy, about 15-20 minutes.

Prepare the tarka: In a small pan, heat 1/2 cup of oil over medium heat.

Once the oil is hot, add the cumin seeds, whole red chilies, and curry leaves. Sauté for about 30 seconds until fragrant.

Add the sliced garlic cloves to the pan and sauté until the garlic turns golden brown, about 2-3 minutes.

Remove the pan from heat and stir in 1/2 teaspoon of red chili powder into the tarka mixture.

Pour the hot tarka over the cooked daal. Stir gently to incorporate.

Serve the freshly cooked daal and rice together. Garnish with fresh coriander leaves before serving.
