Dal Tadka with Jeera Rice (Home-Style)
40 minutes
1 read
About Dal Tadka with Jeera Rice (Home-Style)
A simple, deeply flavourful toor dal finished with a sizzling garlic, onion and red chilli tadka, served with fragrant cumin rice. It is the kind of everyday meal that never gets old.Just a little ghee and oil go into the tadka, which is where all the flavour comes from.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Dal
- 1/2 cup Toor dal Washed
- 1 1/2 cup Water
- 1/4 tsp Turmeric powder
- 1 Tomato Medium, chopped
- 3/4 tsp Salt
For the Tadka
- 1 tsp Ghee
- 1 tsp Oil
- 1/2 tsp Cumin seeds
- 4 Garlic cloves Finely chopped
- 2 Red chilli Dried
- 1/2 Onion Medium, finely chopped
- 1 Green chilli Slit lengthwise
- 1 pinch Asafoetida
- 1/2 tsp Kashmiri red chilli powder
- 2 tbsp Fresh coriander leaves Finely chopped
- 1 tsp Lemon juice
For the Jeera Rice
- 1/2 cup Basmati rice Washed and drained
- 1 tsp Ghee
- 1 tsp Cumin seeds
- 1 Bay leaf
- 3/4 cup Water
- 1/4 tsp Salt
Instructions
Cooking the Dal
- Add the toor dal, water, turmeric, tomato and salt to a pressure cooker. Cook for 4 whistles, then let the pressure release naturally. Mash the dal lightly and adjust the consistency with hot water if needed.
Cooking the Jeera Rice
- While the dal cooks, heat the ghee in a pot. Add the cumin seeds and bay leaf and cook for 20 seconds. Add the rice and stir for 1 minute.
- Add the water and salt, bring to a boil, then cover and cook on low heat for 12 minutes. Turn off the heat and rest for 5 minutes, then fluff with a fork.
Making the Tadka
- Heat the ghee and oil in a small pan. Add the cumin seeds, garlic and dried red chillies and cook until the garlic turns light golden. Add the onion and green chilli and cook for 3 to 4 minutes until soft.
- Add the asafoetida and Kashmiri red chilli powder, stir for 10 seconds and pour the hot tadka over the dal. Stir in the coriander and lemon juice and serve with the jeera rice.
Recipe Notes
Good To Know
Dal and rice together give a good balance of protein and carbohydrates. A tadka added at the end keeps the flavour fresh and aromatic, so the dal does not need extra oil during cooking.How to Use in the Meal Plan
Serve 1 bowl of dal with 1 cup of jeera rice as your lunch. This is a weekday recipe and takes about 40 minutes.Expert Tips
Soak the toor dal for 20 minutes if you have time, as it cooks faster and turns creamier. Do not let the garlic turn dark brown in the tadka, as it becomes bitter. Add the tadka while it is still sizzling for the best flavour.Serving Suggestion
Serve hot with a squeeze of lemon, sliced onion and a roasted papad if you like.Storage Instructions
Cool and refrigerate within 1 hour of cooking. Eat within 24 hours and reheat until steaming hot.Related Posts You May Like
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Recipe Nutrition
Calories: 414kcalCarbohydrates: 73gProtein: 14gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 13mgSodium: 1296mgPotassium: 450mgFiber: 10gSugar: 7gVitamin A: 992IUVitamin C: 81mgCalcium: 90mgIron: 3mg
