This is an everyday sort of dal in our home. My mother used to make it for us all the time, and even though I was never really too excited about dal, I think she knew that as soon as she piled it high on steaming basmati rice with peas in it, I would gobble it up. I like to make this on days or evenings when I crave a simple Indian dish.
This was my first time mixing basmati rice with quinoa and I was very pleased with it. It’s a nice way to sneak in some extra nutrients into white or brown basmati rice!
Ingredients for the dal:
1 cup un-soaked moong daal
4 1/2 cups water
1 tbsp salt
Add rice and water to pressure cooker and cook for 20 minutes on medium low heat with lid completely on.
Turn off the heat after 20 minutes but do not remove lid until the hissing steam sound has completed stopped.
Add tadka (mixture of onions, tomatoes and spices) to the dal once you remove lid and stir together. You are looking for a porridge like consistency.
Ingredients for the pulao:
1/2 cup white basmati
1/2 white quinoa
1 tsp salt
2 cups water
Bring to a boil before covering and cook on low heat for around 15 minutes. Turn off heat and keep covered for 5 minutes in order for the pulao to fluff up.
Serve dal and pulao hot! This would also be nice with a side of cucumber raita, mango pickle and papad.