AuthorHungry PandaCategoryVegDifficultyBeginnerINGREDIENTS
2 cups rice measuring cups dry masoor dal (aka red lentils), sorted and well rinsed
4 cups rice measuring cups water
3 rice measuring cups basmati rice (to serve)
400 g diced fresh tomatoes/tin of tomatoes
1 tbsp coconut or neutral flavoured oil
6 cloves garlic, minced
1 tbsp large yellow onion (finely diced)
1 tbsp ginger, minced
½ tsp ground cumin
1 tbsp whole mustard seeds
1 tsp ground coriander
1 tbsp Indian curry powder
2 green chillis (take out the seeds for less heat)
1 pinch salt
HOW TO MAKE
1
Combine the lentils and water in your rice cooker bowl. Use the SLOW COOK function, press START
and cook for 30 minutes.
2
While the lentils are cooking, make the tadka by adding the oil, onion, garlic, ginger, chillies and a
pinch of salt to a heated pan. Fry until soft (about 5 mins).
3
Add the spices: curry powder, mustard seeds, coriander, and cumin, along with a pinch of salt.
4
Mix and cook for about 60 seconds, then add the tomatoes. Cook for about 7 minutes to reduce.
5
Open your rice cooker then add the tadka to the cooked lentils, and leave on keep warm for around 20 minutes to infuse with flavour and release the aromatics. The longer you leave it, the richer the flavour.
6
Serve with basmati rice.
Ingredients
INGREDIENTS
2 cups rice measuring cups dry masoor dal (aka red lentils), sorted and well rinsed
4 cups rice measuring cups water
3 rice measuring cups basmati rice (to serve)
400 g diced fresh tomatoes/tin of tomatoes
1 tbsp coconut or neutral flavoured oil
6 cloves garlic, minced
1 tbsp large yellow onion (finely diced)
1 tbsp ginger, minced
½ tsp ground cumin
1 tbsp whole mustard seeds
1 tsp ground coriander
1 tbsp Indian curry powder
2 green chillis (take out the seeds for less heat)
1 pinch salt