Everyday Cumin Tadka Dal and Rice

Creamy turmeric dal over basmati rice, crowned with a sizzling ghee tadka of cumin, onion, and garlic. It recalls the spice chests and kitchen ranks of Mughal Agra in Saffron Under a Dough Seal, as the Ain-i-Akbari set them down.

Serves 4

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Ingredients

• 1.5 cups basmati rice
• 1 cup red lentils
• 3 tbsp ghee
• 2 tsp cumin seeds
• 1 medium onion
• 3 garlic cloves
• 0.5 tsp ground turmeric
• 1.5 tsp salt
• 4 cups water

Instructions

1. 1Rinse basmati rice until water runs clear. Cook rice in water with salt using a covered pot at a low simmer for 15 minutes, then rest 5 minutes off heat.
2. 2Rinse red lentils. Simmer lentils in water with ground turmeric and salt for 15-20 minutes until soft and creamy.
3. 3Slice onion thinly and mince garlic. Heat ghee in a small pan over medium heat, bloom cumin seeds for 30 seconds until fragrant, then add sliced onion and cook until deeply browned.
4. 4Add minced garlic to the browned onion mixture and cook 30 seconds more. Pour the tadka over the cooked lentils, stir gently, and serve alongside the steamed rice.