Indian Cooking Basics in English | Dal & Rice Made Simple with Amrita Raichand

Method for Toor Dal: 

1. In a pressure cooker, add toor dal, water, salt, a slice of ginger, turmeric powder, and green chilli.
Cook for 7–8 minutes  Let it cool slightly.
2. Open the cooker, check the dal — if it’s too thick, add hot water.
Whisk lightly to break down the dal and make it smooth and creamy.Bring it to a gentle boil again.
3. For  the tadka Heat oil in a small pan.
Add cumin seeds and let them splutter.
Add red and white onions and sauté till golden brown.
Mix in red chilli powder, stir for a few seconds.
4. Pour the hot tadka over the cooked dal.
Garnish with fresh chopped coriander.
Serve hot with steamed rice.

Method for Basmati Rice: 

1. Rinse basmati rice 3–4 times until the water runs clear.
This helps remove excess starch and keeps the grains separate.
2. In a large pot, bring 5–6 cups of water to a rolling boil.Add salt and cardamom pods.
3. Add the washed rice to the boiling water.
Cook for 8–10 minutes, stirring occasionally to prevent lumps or sticking.
4. Once the rice is cooked (soft but not mushy), strain the water using a  colander.
Let it rest for a minute to let the steam escape.