Name: Daal Chawal with Tangy Mango Pickle recipe by Roop Parashar at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Red Split Lentil 1/2 cup; Moong split lentil 1/2 cup; Turmeric 1/2 tsp; Pinch of Asafotida; Red chilli powder as per taste; Coriander powder 1 tsp; Mixed spice 1/2 tsp; Cumin seeds 1/2 tsp; Whole red chillies 4; Salt as per taste; Clarified butter 2 tbsp; Onion (finely chopped) 1 medium; Tomatoes( finely chopped) 2; Green chillies (chopped) 2; Ginger paste 1/2 tsp; Coriander leaves 1 tsp; For Rice - Basmati Rice 1 cup or glass; Cloves 2; Clarified butter 1 tbsp; Salt 1/2 tsp

Ingredients Serving: 4

Red Split Lentil 1/2 cup
Moong split lentil 1/2 cup
Turmeric 1/2 tsp
Pinch of Asafotida
Red chilli powder as per taste
Coriander powder 1 tsp
Mixed spice 1/2 tsp
Cumin seeds 1/2 tsp
Whole red chillies 4
Salt as per taste
Clarified butter 2 tbsp
Onion (finely chopped) 1 medium
Tomatoes( finely chopped) 2
Green chillies (chopped) 2
Ginger paste 1/2 tsp
Coriander leaves 1 tsp
For Rice - Basmati Rice 1 cup or glass
Cloves 2
Clarified butter 1 tbsp
Salt 1/2 tsp

Instructions

For Daal - Mix both lentils together and rinse thoroughly with water.
Soak in 2 cups of water for about 15 minutes.
Pressure cook lentils with 3 cups of water, turmeric, asafoetida and salt, over medium-high heat for about 10 minutes or until it gets tender.
Keep the boiled daal aside.
For Tadka or tempering - In a pan heat clarified butter, add cumin seeds and let it splutter.
Add whole red chillies and stir it for 15-30 secs.
Now add onion and ginger, cook for about 3-4 minutes. Stir continuously.
Now, add chopped tomato, green chillies and cook on medium flame for 2-3 minutes.
Add red chilli powder, coriander powder, mixed spice, salt to taste and mix well.
After 3 to 4 minutes add cooked lentils mixture and turn the heat to low, stir it well, cover the pan and cook further for 2 to 3 minutes.
Daal is ready to serve. Garnish it with fresh coriander leaves.
For Rice - Put a large pan of salted (2 cups of water) water on a high heat, and bring to the boil.
Rinse the rice until the water runs clear.
Add rice, clarified butter and 2 cloves to the boiling water.
Cover the rice with a lid and cook on low flame (simmer) about 15 to 18 minutes.
After 18 minutes remove from the heat and keep aside for 10 minutes. Then check if they are ready, serve immediately. If not, keep on low flame again and then serve with dal and mango pickle.

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