Rinse the basmati rice and chana dal separately under running water. Soak the rice in water for 30 minutes and the chana dal for about 2 hours. Drain both and set aside.
In a large pot, heat the cooking oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the sliced onions and cook until they turn golden brown and caramelized. This may take about 8-10 minutes.
Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant.
Add the chopped tomatoes, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Cook for a few minutes until the tomatoes soften and the spices are well combined.
Add the soaked and drained chana dal to the pot along with 2 cups of water. Bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes or until the chana dal is cooked and tender. You can adjust the consistency by adding more water if needed.
Meanwhile, in a separate pot, bring 4 cups of water to a boil. Add the soaked and drained basmati rice along with 1 teaspoon of salt. Cook the rice until it's about 70-80% cooked. Drain the rice and set it aside.
Preheat the oven to 350°F (175°C).
In a deep oven-safe dish, layer half of the par-cooked rice at the bottom. Then, spread the cooked chana dal mixture evenly over the rice layer. Top it with the remaining rice.
Cover the dish tightly with aluminum foil and bake it in the oven for about 30 minutes. This will allow the flavors to meld together and the rice to fully cook.
Once done, remove the dish from the oven and carefully fluff the rice with a fork. Garnish with fresh cilantro leaves, if desired.
Qabooli is now ready to be served! Serve it hot with raita, curry, or enjoy it as is. Squeezing fresh lemon juice over the dish adds a tangy twist.
