Most Indian homes that I am aware of will make this dish when one is sick or tired. It is a very simple dish, humble and quick to make. There are many versions to this dish, some add ginger and garlic while others add other vegetables and make it. The key is to make this dish only in pure ghee, with white basmati rice and toor dal. Every other way has some addition or variation to it. This is as Indian as it can get...reminds me of one of the most humble ways to cook.


1 cup white basmati rice
1 cup toor dal (split yellow lentils)
1 tablespoon cumin seeds
1 jalapeno, finely chopped
2 tablespoons ghee
1/2 teaspoon turmeric powder
1 teaspoon salt
2 tablespoons ghee and 2 tablespoons sugar - for garnish, OPTIONAL


Mix rice and lentils in a mixing bowl and rinse 3 times under cold running water, drain water and set aside.
In a pressure cooker (preferably) OR a 5 qt sauce pan heat 2 tbsps ghee over medium heat.
When all ghee has melted, then add cumin seeds and jalapeno and saute for 3- 5 minutes, stirring frequently.
Add turmeric powder and saute for another minute. Add salt, 5 cups water and all the rice and lentils, mix.
Bring it to a boil and once it has come to a boil, reduce heat to low and cook covered for 15 minutes. If using a pressure cooker, 3 whistles is perfect. Turn off stove and set aside.
Garnish with more ghee and sugar, if using and serve hot.

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