Dal Tadka with Jeera Rice

Ingredients

• 🥣1 cup toor dal (split pigeon peas)
• 🍚½ cup basmati rice
• 🧅1 large onion, finely chopped
• 🍅2 medium tomatoes, finely chopped
• 🧄1 tbsp ginger-garlic paste
• 🌶️2 green chilies, slit
• 🟠1 tsp turmeric powder
• 🌶️1 tsp red chili powder
• मसाला1 tsp garam masala
• 🧈2 tbsp ghee or oil
• 🌿1 tsp cumin seeds (jeera)
• ⚫½ tsp mustard seeds
• 💨¼ tsp asafoetida (hing)
• 🍃5 curry leaves
• 🌿2 tbsp fresh coriander, chopped
• 🧂 salt, to taste

Method

1. 1Rinse toor dal thoroughly and soak in water for 30 minutes. Meanwhile, wash basmati rice and soak for 20 minutes. Drain both.
2. 2Pressure cook the soaked dal with 3 cups of water, turmeric powder, and a pinch of salt for 3-4 whistles until soft and mushy. Mash lightly.
3. 3For Jeera Rice: In a separate pot, heat 1 tbsp ghee/oil, add 0.5 tsp cumin seeds. Once they splutter, add the soaked rice, 1 cup water, and salt. Bring to a boil, then cover and simmer on low heat for 10-12 minutes until water is absorbed and rice is cooked. Fluff with a fork.
4. 4For Dal Tadka Base: In a pan, heat 1 tbsp ghee/oil. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, cook for 1 minute until fragrant.
5. 5Add chopped tomatoes, red chili powder, and garam masala. Cook until tomatoes soften and oil separates from the masala.
6. 6Stir in the cooked and mashed dal. Add water to adjust consistency (approx. 1 cup) and bring to a simmer. Season with salt.
7. 7For the Tadka (Tempering): In a small pan, heat 1 tbsp ghee/oil. Add 0.5 tsp cumin seeds, mustard seeds, asafoetida, and curry leaves. Let them splutter.
8. 8Pour the hot tadka over the simmering dal. Mix well. Garnish with fresh coriander.
9. 9Serve hot Dal Tadka with the prepared Jeera Rice.