Everyday dal chawal, done right
The simplest meal is the hardest to get right. Rest time and the ratio of water are where most people go wrong.
Rinse the rice until the water runs nearly clear. This removes surface starch, the main cause of clumping.
Use 1.5 cups of water for every cup of rice, bring to a boil, then drop to the lowest heat, cover tightly and leave it alone for 12 minutes.
Turn off the heat and let it rest, covered, for 10 more minutes. Fluff with a fork, not a spoon. The grains should fall apart from each other.