Cook the Rice: Rinse rice thoroughly under cold water until water runs clear.

In a large pot, combine rice, water, salt, and oil/ghee.
Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes.
Turn off heat and let rest covered for 5–10 minutes.
Fluff gently with a fork before serving.

Cook the Lentils

Rinse lentils thoroughly.
In a deep pot, combine lentils, 6 cups water, and turmeric.
Bring to a boil, skimming off any foam.
Reduce heat and simmer:
Red lentils: 20 minutes
Toor dal: 30–35 minutes
Once soft, add salt and lightly mash with a spoon for a creamy texture.

Step 3: Prepare the Tempering (Tadka)

Heat ghee or oil in a pan over medium heat
Add cumin seeds & allow them to crackle
Add chopped onion & cook until golden brown (6–8 mins)
Add garlic & ginger; sauté 1–2 minutes until fragrant
Add tomatoes, green chilies, and all powdered spices
Cook until tomatoes break down and oil begins to separate (5–7 mins)
Pour this mixture into the cooked lentils
Simmer together for 5–10 minutes
Stir in chopped cilantro and adjust salt if needed

Step 4 (Optional): Make the Vegetable Tarkari

Heat oil in a pot and add cumin seeds.

Add potatoes and cook for 5 minutes.

Add cauliflower, beans, turmeric, coriander, and salt.

Stir well and add ½ cup water.

Cover and cook 10–15 minutes until vegetables are tender.

Sprinkle garam masala before serving.