Simple parna meal: moong dal and rice

How to make it

1. Rinse rice and moong dal separately until the water is less cloudy and drain. Set out two saucepans with lids.
2. Put dal, two cups of water, optional turmeric and half the salt in one pan. Bring to a boil, lower the heat and simmer loosely covered for about 25–30 minutes.
3. Meanwhile, put the rice, its measured water and the remaining salt in the second pan. Follow the rice packet’s cooking directions; a typical covered simmer takes about 15–20 minutes.
4. Check the dal grains crush easily and add a little hot water if needed for a spoonable consistency. Let cooked rice rest covered off the heat for five minutes, then fluff gently.
5. Heat ghee or oil in a small pan, add cumin and let it sizzle briefly without burning. Stir this seasoning into the cooked dal and adjust salt.
6. Serve the dal and rice warm after your family’s evening observance. Add separately prepared vegetables, roti or curd if you prefer a fuller table.