1 tsp red chilli powder (mild- also known as paprika powder)
1 tsp garam masala
salt per taste
1/4 lemon juice
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.
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.
Make first layer with iceberg salad. Top it with rice, dal and then red onions, coriander and fresh red chilli.