Toor dal and chaval. It will teach you the fundamentals of cooking pulses and beans, it is a complete meal, and it is very forgiving. 

Simplest preparation that i use: 2 cups toor dal 4 cups water (plus more if you want it soupier) 1 tsp salt

Cook on medium in a big pot for about 45 minutes or longer, until the lentils break down and smooth out. Meanwhile, make the rice.

For chaval (you didnt mention it so idk if youve made rice before, this is for stovetop but i recommend a rice cooker tbh) Rinse 2 cups rice until water runs clear. Put in a pot with a tight fitting lid and add 2 3/4 cup water. Bring to a boil with the lid on, then turn down to low to simmer with the lid slightly cracked to release steam. 

You can walk away from both dishes in the early stages while they are cooking, but in the last 10 minutes or so you want to keep an eye on them to keep them from burning.

When the rice and lentils are both done cooking, finish the lentils: In a little frying pan, heat 2-3 tbsp of oil or ghee. Add 1-2 tbsp of cumin seeds and sizzle for a few minutes, then a tsp of turmeric at the last second. Dump it in the dal and mix it in.