Back to 4 servings Dal 1 cup red lentils (masoor dal), rinsed until the water runs clear 4 cups water, plus more hot water to thin the dal 0.5 teaspoon ground turmeric 1 teaspoon salt, plus more to taste 2 tablespoons ghee or neutral oil 1 teaspoon cumin seeds 3 cloves garlic, thinly sliced 1 dried red chile, optional, broken in half pinch jimbu, optional, dried Himalayan herb Rice 2 cups long-grain white rice, basmati preferred, rinsed 3 cups water, for the rice Tarkari 2 medium potatoes, cut into bite-size pieces 0.5 head cauliflower, cut into florets 1 small onion, sliced 1 teaspoon fresh ginger, grated 1 teaspoon garlic, grated 0.5 teaspoon ground turmeric 1 teaspoon ground cumin 0.5 teaspoon ground coriander 2 tablespoons neutral oil 0.25 cup water, plus a splash if needed salt, to taste
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1 Step 1: Simmer the rinsed lentils with 4 cups water, the turmeric and 1 teaspoon salt, uncovered, over medium heat for 20 to 25 minutes, stirring often. Thin with hot water as needed until the lentils are completely soft and break down easily.2 Step 2: Cook the rice: rinse it 3 to 4 times until the water runs mostly clear. Combine with 3 cups water in a saucepan, bring to a rolling boil, then cover, reduce to the lowest heat and steam for 15 minutes.3 Step 3: Rest the rice off the heat, still covered, for 10 minutes, then fluff with a fork. Do not lift the lid during steaming.4 Step 4: Heat the oil in a large skillet over medium heat and fry the sliced onion until soft and golden, about 5 minutes. Add the ginger and grated garlic and cook for 1 minute.5 Step 5: Stir in the turmeric, cumin and coriander and cook about 30 seconds until fragrant. Add the potatoes, cauliflower and 1 teaspoon salt, toss to coat, then add 1/4 cup water.6 Step 6: Cover and simmer over medium-low heat for 15 to 18 minutes, stirring occasionally, until the potatoes and cauliflower are tender when pierced with a knife. Add a splash of water if the pan dries out.7 Step 7: Make the tempering: heat the ghee in a small dry pan over medium-high heat until shimmering. Add the cumin seeds and the dried chile, if using, and let them sizzle.8 Step 8: Add the sliced garlic and jimbu, if using, and fry for 30 to 45 seconds until pale golden, not dark brown. Pour the sizzling tempering over the dal and cover for 1 minute.9 Step 9: Adjust the dal with salt and hot water to a pourable consistency. Serve mounded rice with dal ladled over or beside it, and the tarkari alongside.getsaucepan.com/r/a9633b18-afe2-5659-ac13-eb1931afcfea
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