Rice and Potato Daal with Caramelized Onions

About this recipe

This contemporary take on a classic dish combines creamy potatoes, nutty rice, and protein-rich daal, all topped with sweet caramelized onions. Perfectly spiced with cumin, coriander, and turmeric, this comforting meal will warm your heart and soul.

Ingredients

• 1 cup basmati rice
• 1 cup yellow daal (lentils)
• 2 medium potatoes, peeled and diced
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 3 tbsp vegetable oil
• Salt, to taste
• Fresh cilantro, for garnish

Directions

1. 1

   Rinse the rice and daal under cold water until the water runs clear and soak them separately for 30 minutes.

2. 2

   Heat 2 tbsp of oil in a large saucepan over medium heat and add cumin seeds.

3. 3

   Stir in sliced onions and cook until caramelized, about 15 minutes. Set aside half for garnish.

4. 4

   Add minced garlic and ginger to the pan, sautéing for a minute until fragrant.

5. 5

   Stir in potatoes, coriander, turmeric, and chili powders, and sauté for 2-3 minutes.

6. 6

   Add the soaked rice and daal along with 4 cups of water and salt. Bring to a boil, then simmer covered for 20-25 minutes until everything is tender.

7. 7

   Adjust seasoning as needed and serve hot, topped with reserved caramelized onions and fresh cilantro.