Tuver Dal with Rice (Dal-Chawal Style)

Tuver dal cooked and tempered with rai, methi, and hing, seasoned with jaggery and lemon; rice is cooked along with/after adding the tempering and spices.

Ingredients

• 3/4 cup plain rice
• 3/4 cup tuver dal
• 3/4 lemon (written as '3/4 lemon')
• jaggery
• curry leaves
• salt
• red chili powder
• turmeric (haldi)
• mustard seeds (rai) (for tempering)
• oil (for tempering)
• methi seeds (for tempering)
• asafoetida (hing) (for tempering)
• clove (optional; mentioned)
• cinnamon (optional; mentioned)
• dried red chilies (optional; mentioned)

Instructions

1. Boil the tuver dal.
2. Prepare the tempering: heat oil and add rai, methi seeds, and hing (optionally add clove and cinnamon or red chilies).
3. Add the spices/seasonings (salt, red chili powder, turmeric, jaggery, curry leaves, and lemon) and the tempering to the boiled dal.
4. Cook the rice as directed ('Then cook the rice').