|Prep Time||Cooking Time||Total Time|
|20 mins||10 mins||30 mins|
Mix daal masoor, salt, red chili powder and turmeric with 1 liter of water and bring to the boil.
Cover and cook on low heat for 40 minutes, or until the lentils are very tender.
Add more water if needed. In a separate pot, bring salted water to a rolling boil.
Add the rice and cook until tender. Drain the rice and return to the pot. Cover and keep on very low heat to dry up any remaining moisture.
In a separate pan, heat 4 tbsp oil, add the garlic, cumin seed and curry leaves. Fry for 1 minute and pour over the lentils. Serve with rice.
|Daal masoor||:||2 cups|
|Red chili powder||:||1 tbsp|
|Turmeric powder||:||1/2 tsp|
|Cumin seed||:||1 tbsp|
|Eva Cooking Oil||:||4 tbsp|