Masoor Dal Tadka + Basmati Rice

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RECIPE DATA

TITLE: Masoor Dal Tadka + Basmati Rice
SERVES: 10
PREP: 10 min
TOTAL: 100 min

INGREDIENTS
450 g (about 2¼ cups) red lentils (masoor dal), rinsed
5½ cups (1.4 L) water (dal)
1 tsp ground turmeric
2 tsp salt
60 g (about ¼ cup) ghee
2 tsp cumin seeds
1 tsp black mustard seeds
3 dried red chillies
¼ tsp asafoetida (hing)
2 onions
8 cloves garlic
30 g (about ⅓ cup finely chopped) ginger
2 green chillies
2 tomatoes (~250 g (about 1⅓ cups chopped))
1 tsp Kashmiri chilli powder
1 tsp garam masala
1 tbsp lemon juice (15 ml)
20 g (about ⅔ cup loosely packed, chopped) fresh coriander
500 g (about 2½ cups) basmati rice (2 × 250 g (about 1¼ cups))
4 cups (1 L) water per rice run ×2

STEPS
1. RICE (per run, cook 2 runs): 1 L (4 cups) water in bowl, 250 g (about 1¼ cups) rinsed basmati in the simmering basket. Lid cap in.
TM SETTINGS: 15 min / 100°C / speed 4
2. Spread rice on trays to cool. Put 450 g (about 2¼ cups) lentils, 1.4 L (5½ cups) water, 1 tsp turmeric and 2 tsp salt in the bowl. Lid cap off, simmering basket on the lid.
TM SETTINGS: 25 min / 100°C / speed 1
3. Whisk to a creamy dal; decant into a pot or bowl and cover. Rinse and dry the Thermomix bowl.
TM SETTINGS: 10 sec / speed 4
4. TADKA: put 2 onions, 8 cloves garlic, 30 g (about ⅓ cup finely chopped) ginger and 2 green chillies in the bowl. Chop.
TM SETTINGS: 5 sec / speed 5
5. Scrape down. Add 60 g (about ¼ cup) ghee, 2 tsp cumin seeds, 1 tsp mustard seeds, 3 dried red chillies and ¼ tsp asafoetida. Fry until deep golden, lid cap off.
TM SETTINGS: 10 min / 120°C / speed 1
6. Add 2 chopped tomatoes, 1 tsp Kashmiri chilli and 1 tsp garam masala. Cook down.
TM SETTINGS: 5 min / 120°C / speed 1 / reverse
7. Return the dal to the bowl with the tadka and 1 tbsp lemon juice. Stir; finish with 20 g (about ⅔ cup loosely packed, chopped) chopped coriander.
TM SETTINGS: 3 min / 100°C / speed soft / reverse
8. Portion & store: makes ~10 adult portions (~250 g dal + ¾ cup rice); a kid portion is half. 10 containers. Fridge 4 days (rice 3 days, cool fast); freezer dal 3 months, rice 1 month.

NOTES
Portion size: ~250 g dahl + ¾ cup rice
Batch note: North-Indian masoor dal: lentils simmered with turmeric, then a ghee tadka of whole spices, garlic, ginger and chilli. ~2 L bowl max; rice cooked separately.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 4 days (rice 3 days, cool fast)
Freezer life: Dahl 3 months; rice 1 month

SOURCE: https://thermomix-workbook.pages.dev/recipes/masoor-dal-tadka-basmati-rice/