Giving Your Dal and Rice a Magical Twist With 7 Simple Ingredients!

• Heat A2 ghee in a pressure cooker.
• Add chopped onions and minced garlic to the pot, sautéing until the onions become translucent and lightly browned.
• Stir in the garam masala and cook for about a minute.
• Add the masoor dal and stir well to coat them with the spices.
• Pour in the coconut milk and add about 2 cups of water.
• Stir to combine all the ingredients.
• Close the pressure cooker and cook until you hear 3 whistles.
• Once cooked, release the pressure from the cooker and open the lid.
• Give the dal a good stir and check the seasoning. Add salt to taste.
• Serve the hot dal over steamed rice or with roti, based on your preference.

Power Tips and Variations:

• Instead of lentils, you can use boneless chicken pieces/ A2 paneer in the curry. Cut the chicken into cubes or strips and cook them in the curry until they are tender and fully cooked.

• In a medium-sized saucepan, heat the A2 ghee or oil over medium heat. Add the chopped onion and minced garlic. Sauté for 4 to 5 minutes.
• Add the mixed vegetables to the pan and sauté for a few minutes until they begin to soften.
• Add the cooked rice to the pan and stir to coat it with the ghee and vegetables. Cook for another minute or two to lightly toast the rice.
• Season with salt and pepper according to your taste. Stir everything together.
• Cover the saucepan with a lid and let the rice simmer for about 15-20 minutes.
• Serve hot.

Power Tips and Variations:

• You can add boneless, skinless chicken breasts or thighs to the dish. Dice or slice the chicken and cook them separately before adding them to the rice.
• Enhance the meal with a salad on the side for added fiber and raw enzymes. Create a simple onion-tomato kachumber salad with boiled beets. Sprinkle lemon juice, rock salt, and jeera powder over it.