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To make boiled rice:
Wash the rice in water 2 – 3 times running your fingers through it. This will remove excess starch from the rice. This will turn the water milk. Keep throwing the water. Removing extra starch from the rice ensures that the rice don not get sticky and will turn out fluffy. After the final rinse soak the rice for 30 mins.
In a large pan having a capacity of 2 – 3 litre, boil the water.
Once the water starts to boil add 1 tsp Salt and 1 tsp Oil. It is important that the water is boiling before you add the rice.
Add the soaked rice. Do NOT add the water in which the rice were soaked.
Give the rice a gentle stir. And let them boil for 8 – 10 mins. Check if the rice is got soft and then drain the extra water in a strainer leaving the rice behind.

Ingredients for:Toor Dal Recipe

To pressure cook arhar dal

Other ingredients

• ½ inch ginger piece chopped
• Juice of 1 lemon
• 1 tsp powdered sugar
• 1 tsp red chili powder
• 1 tsp coriander powder
• ¼ tsp turmeric (haldi) powder

• 1 cup tuvar dal, washed and soaked for 30 minutes
• 1 tomato, washed and chopped
• 1 green chili, chopped
• ½ inch ginger piece chopped
• Salt to taste
• 1 tsp oil

• 2 tbsp clarified butter/ghee
• 2 dry whole red chilies
• 1 tsp mustard seeds (raie)
• ½ tsp fennel seeds (saunf)
• ¼ tsp fenugreek seeds (dana methi)
• ¼ tsp asafetida powder (heeng)

To prepare the tempering:

Instructions for :Toor Dal Recipe

1. This recipe serves 4-6 persons.
2. In a pressure cooker add 1 cup of soaked tur dal. Further add 1 chopped tomato, 1 chopped green chili, salt to taste and ½ inch ginger piece chopped.
3. Also, add 2 cups of water.
4. Pressure cook on high flame till one whistle. Thereafter reduce the flame and cook the dal on low flame for 10-12 minutes. Or till dal is soft and mushy.
5. Mash up the cooked dal. It will be thick as this moment. At the time of serving add in boiled water as per the desired consistency.
6. Next add ½ inch piece of ginger, 1 tsp coriander powder, 1 tsp red chili powder, 1 tsp powdered sugar, ¼ tsp turmeric powder and juice of ½ lemon.
7. Add 1 cup of water. Let it simmer for 10 minutes.
8. Prepare the tempering. Heat 2 tbsp of ghee or clarified butter. Add ¼ tsp asafetida (heeng), ¼ tsp fenugreek seeds (dana methi), ½ tsp fennel seeds (saunf), 1 tsp mustard seeds (raie). Let it crackle. Add 2 dry red chilies. Cook for 30 seconds.
9. Check and adjust the consistency of the dal. Add prepared tempering to the dal.
10. Cover the lid and cook on low flame for 5 minutes.
11. Garnish with coriander leaves.
12. Serve hot. Bon appétit!

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