Lunch Box Surprise-Buttery Yellow Lentils with Rice (Dal Chawal)

Dal chawal is a household staple in the Indian subcontinent, and especially when talking about vegetarians. For those who may not know, dal is 'lentil' and chawal is 'rice'. The type of lentil used varies from region to region, and it depends on what is available. For example, if you go across to Punjab & Kashmir, you will get the blacker lentils such as kidney bean (rajma) and split black or green urad dal. In the Western parts, it will most likely be moong or chana.

But, when referring to dal chawal in itself, it will be any kind that is yellow in colour, but most probably pigeon peas (toovar dal or arhar ki dal) or moong dal. This time, we will use moong dal. This recipe is a traditional Sindhi recipe, which kids love, but even older people swear by. Dal chawal is listed as a favourite food amongst many including famous actor, Amitabh Bachchan.

So, here's the recipe...
https://www.youtube.com/watch?v=5TPOWybH9KE

Ingredients:
For Pressure Cooking
Less than 1/2 cup split mung beans (yellow moong dal: Hindi), soaked overnight
2 tbsp split Bengal gram (chana dal/chane ki dal: Hindi), soaked overnight
2-3 cups water for boiling
2 green chillies, slit and deseeded
1/2" ginger, chopped
1/4 tsp turmeric powder (haldi: Hindi)
1-2 small tomatoes, blanched and pureed
Salt to taste
1 tsp clarified butter (desi ghee: Hindi)

For Tempering & Garnish
About less than 2 tbsp clarified butter (desi ghee: Hindi)
Pinch of asafoetida (hing: Hindi)
1/2 tsp cumin seeds (jeera: Hindi)
5 curry leaves
1/2 tsp red chilli powder (lal mirch powder: Hindi)
1/4 tsp mango powder (amchur: Hindi)
1-2 tbsp coriander leaves, finely chopped

For Serving
Cooked basmati rice infused with clarified butter and cumin (or just plain will do)
French fries topped with chaat masala or sandwich masala (available at local Indian supermarkets)


METHOD
1. In a pressure cooker, add all ingredients and enough water to boil till soft and slightly mushy or creamy. Wait for ? whistles or ? mins

2. Add red chilli powder, and cook for another 5 more mins.

3. For tempering, heat ghee and add asafoetida and cumin. Wait till cumin seeds crackle.

4. Add curry leaves, and garlic. Cook till garlic gets fragrant and pour over lentils. Sprinkle mango powder and coriander leaves, and serve with basmati rice and French fries.