Pakistani Daal Chawal Tadka

Ingredients

• 1 1/2 cups red lentils
• 1 1/2 cups rice
• 4 cups water
• 1 tsp ground turmeric
• 4 tbsp neutral oil or vegan ghee
• 1 tsp cumin seeds
• 3 dried red chilies
• 6 garlic cloves, thinly sliced
• 1 large onion, thinly sliced
• 2 ripe tomatoes, diced
• 1 tbsp freshly grated ginger
• 1 tsp garam masala
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Salt

Steps

1. Rinse the lentils in several changes of cold water until the water runs clear, which keeps the finished daal clean-tasting rather than muddy.
2. Simmer them in the water with the turmeric and the ginger for 20 to 25 minutes, skimming the foam, until they have collapsed completely.
3. Do not add salt until the lentils are soft. Salted early, the skins stay firm and the daal never goes creamy.
4. Whisk the daal briskly to break it down further, add 1 1/2 teaspoons salt, and keep it warm, loosening with hot water if it thickens past pouring consistency.
5. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes.
6. For the tadka, heat the oil in a small pan over medium-high heat until it shimmers, then add the cumin seeds and dried chilies.
7. Wait until the seeds sizzle and darken, about 20 seconds, then add the garlic and onion and fry until deep golden. The whole tadka takes under 2 minutes and burns in seconds, so have everything ready beside the stove.
8. Add the tomatoes and garam masala for 1 minute, then pour the whole sizzling tadka over the daal, stir once, and serve with the rice, cilantro, and lime wedges.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.