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Basmati rice and dal
Ingredients for 4 people
- 250 g dal
- fenugreek
- coriander
- black pepper
- 200 g rice
Preparation
Place the rice in a pan with 6 cups of water and a pinch of salt, and cook for 2–3 minutes. Then reduce the heat, put a lid on the pan and leave the rice to simmer for a further 15–20 minutes with the lid on. At the end of the cooking process, ghee can be added according to personal taste and digestive tolerance.
It tastes even better if you soak the rice for at least 20 minutes before cooking it.
Dal
Rinse the dal thoroughly and add 8 cups of water. Cook the dal until it is completely soft and has a uniform consistency. Cook for one minute over a high heat to start with, then leave to simmer over a low heat. The thickness can be adjusted to taste by adding more or less water. Add salt to taste only at the end of the cooking process.
Place the desired spices next to the hob. Heat the ghee (1 teaspoon per person) in a pan with turmeric, fenugreek, cumin, coriander, fennel, black pepper and chopped fresh ginger. Add to the cooked dal.
Garnish with fresh coriander leaves just before serving.
