1 tsp red chilli powder (mild- also known as paprika powder)
1 tsp garam masala
salt per taste
1/4 lemon juice
for tadka:
2 tbsp ghee
1 tsp red chilli powder
for Rice -
2 cups basmati rice washed and rinsed under water
4 cups water
salt per taste
to Garnish - coriander, fresh red chilli, sliced red onion, iceberg salad leaves.
Method
Boil moong dal with turmeric powder until it is soft.
Heat oil in a pan. Add cumin seeds and garlic and cook for a minute.
Add chopped onion and cook until light golden colour. Add tomato, red chilli powder and garam masala and cook on medium for 7 to 8 minutes.
Add boiled moong dal and one cup of water (if you like dal watery then add one more cup of water) and salt.
Let it cook for 5 to 7 minutes on high or until it has a smooth consistency. Add lemon juice as per taste and remove from the heat.
Now for Tadka - Take a small non-stick flat pan. Add Ghee. One it is hot, add chilli powder and stir (around 30 seconds only). Add this mixture on top of prepared moong dal.
Cooing Rice -
In a big pot add washed rice, water and salt. Let it cook without lid until it starts to boil.
once it boils, turn heat off (for electric stove- as it will still be hot after switching off- in case, other stoves, reduce heat to minimum) and close the lid. It is very important not to remove lid as rice is still cooking with the steam inside the pot.
Serving -
Make first layer with iceberg salad. Top it with rice, dal and then red onions, coriander and fresh red chilli.