Ingredients

For Dal Tadka
1 cup toor dal (arhar dal / split pigeon peas)
3 cups water
1 small onion (finely chopped)
1 tomato (finely chopped)
1 tsp ginger-garlic paste
1 green chili (slit)
1/4 tsp turmeric powder
Salt to taste
2 tbsp ghee or oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida (hing)
2 dried red chilies
5–6 curry leaves
1/2 tsp red chili powder
Fresh coriander for garnish

For Jeera Rice
1 cup basmati rice
2 cups water
1 tbsp ghee or oil
1 tsp cumin seeds
Salt to taste

Step-By-Step Method

Step 1: Rinse toor dal and pressure cook it with turmeric, salt, and 3 cups water for 4–5 whistles until soft. Mash and keep aside

Step 2: In a pan, heat 1 tbsp ghee. Sauté onion until golden. Add ginger-garlic paste and green chili. Cook until raw smell disappears

Step 3: Add tomato and cook until mushy. Add this mixture to cooked dal. Simmer for 5–10 minutes to blend flavors

Step 4: For tadka, heat 1 tbsp ghee in a small pan. Add mustard seeds, cumin seeds, asafoetida, red chilies, and curry leaves. Let them crackle

Step 5: Add red chili powder and immediately pour tadka over the simmering dal. Mix well and garnish with coriander

Step 6: For jeera rice, heat ghee in a pan. Add cumin seeds and let them splutter

Step 7: Add rinsed rice and sauté for a minute. Add water and salt. Cook covered on low flame until rice is done and fluffy

Step 8: Serve hot dal tadka with jeera rice for a classic meal

Manish Tip: For an authentic restaurant-style flavor, lightly smoke the dal using the hot charcoal dhungar method before serving

Nutrition (Per Serving):