• Course

    Main Course

  • Prep time

    15 Mins

  • cook time

    30 Mins

  • servings

    4

  • Author

    @upbeetanisha

Ingredients

  • 1 cup Lotus Foods Organic Brown Basmati Rice
  • 1 cup chana dal
  • 2½-3 cups water
  • ½ tsp turmeric
  • 1 tsp salt
  • 1 tbsp avocado oil or any neutral oil
  • 1 inch ginger minced
  • 3 garlic cloves minced
  • 2 green chilis chopped
  • ½ red onion chopped
  • ½ tsp garam masala
  • ¼ tsp red chili powder
  • 2 medium tomatoes chopped
  • 2 tbsp vegan butter
  • 1 tsp cumin seeds
  • 2 dry red chilis
  • ½ tsp kashmiri lal or ¼ tsp red chili powder (or omit)
  • pinch hing asafetida (optional)
  • lemon juice & cilantro to serve
  • 1

    Cook rice according to directions on package.

  • 2

    Meanwhile, in an electric pressure cooker like an Instant Pot, cook the chana dal, water, turmeric and salt on high for 15 mins. Allow for a natural pressure release. In a regular pressure cooker, it should take 8-10 whistles over a high flame. If you pre-soak the chana dal, you can pressure cook for less time.

  • 3

    Heat oil in a pan over a medium heat. Add ginger, garlic, and green chilis. Cook until garlic starts to brown (~2 mins). Add onion and cook until translucent and browned (~4-5 mins).

  • 4

    Add garam masala and red chili powder. Stir for 30 seconds.

  • 5

    Add tomatoes and increase heat to medium high. Cook until tomato juices have evaporated, and the tomatoes adhere together. Add everything in the pan to the dal.

  • 6

    For the tadka/chhonk, heat vegan butter in a pan over medium heat (or medium-high heat for best results. Make sure not to burn the spices!). Then add cumin seeds, dry red chilis, kashmiri lal, and hing. This is called tempering your spices and the process goes by very quickly (within a minute). Immediately add the tadka/chhonk to your dal. Adjust for salt if needed.

  • 7

    Serve with lemon juice, cilantro, and rice.

Instruction video