Daal Chawal (Lentil & Rice)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Washing and SoakingRinse the Moong Daal under running water until the water runs clear. Soak the daal in water for about 30 minutes to an hour.
2. 2Cooking the DaalTransfer the soaked daal to a pot. Add 4 cups of water, salt, turmeric, and red chilli powder. Stir it well and put the pot on medium heat.
3. 3BoilingLet the daal come to a boil, then reduce the heat to low, cover the pot, and let it sim mer for about 20-30 minutes until the daal is soft and fully cooked. Stir occasionally to pre vent sticking. If you want a smoother consistency, you can blend the cooked daal with a hand blender.
4. 4Tadka (Tempering)Heating the Oil: In a small frying pan, heat the oil or ghee over medium heat.
5. 5Tempering the SpicesAdd cumin seeds, chopped garlic, whole red chillies, curry leaves (if us ing), and green chillies to the hot oil. Sauté until the garlic turns golden and the spices release their aroma.
6. 6CombiningPour this tempered spice mix (tadka) over the cooked daal and stir well.
7. 7For Chawal (Rice)Washing and Soaking: Rinse the rice under running water until the water runs clear to remove excess starch. Soak the rice in water for 30 minutes.
8. 8Cooking the RiceIn a large pot, bring 4 cups of water to a boil. Add salt and the soaked, drained rice to the boiling water.
9. 9BoilingCook the rice on medium heat until it's tender and the water has been fully absorbed. This usually takes about 15-20 minutes. Try not to stir too much as it can break the rice grains.