A simple, wholesome, and nutritious recipe for Daal and Rice, packed with protein, fiber, and goodness. This Indian dish is easy to prepare, focusing on essential nutrients rather than being free from ingredients. Perfect for a hearty meal.
1: Place the lentils in the pressure cooker with about 700ml of cold water and one tsp salt.
2: Put the lid on the pan and secure it as instructed. Bring to the boil and allow the cooker to whistle three times.
3: Reduce heat and leave it to simmer for 10 minutes. Remove from the heat and leave to cool - don’t remove the lid.
4: In a frying pan, heat some coconut oil and add the onions. Fry until lightly browned.
5: Reduce the heat and add the tomatoes, ginger, chilli, turmeric, and cook down until the tomatoes and onions create a thick masala paste, about 10 minutes.
6: Ensure the steam has been released from the pressure cooker and open the lid. Check the dhal by squeezing some lentils between your fingers. If they are still hard, check the water level (add a little more if required) and replace the lid on the cooker and repeat as per step 2.
7: Once the lentils are soft, add the masala paste to the cooked dhal and cook together for a few minutes.
